Description
A Southern-inspired dessert blending moist chocolate cake with tart cherry syrup and cold chocolate pudding. Easy to assemble with a mix of textures—cake, syrup, pudding, and whipped topping—balanced tartness and richness.
Ingredients
1 box chocolate cake mix (15.25 oz size)
2 large eggs
½ cup vegetable oil
1 cup milk (any type)
21 oz canned cherry pie filling (no alcohol added)
¼ cup cherry juice (optional)
3.9 oz instant chocolate pudding mix
2 cups milk (swap for cashew or oat milk if dairy-free)
1 cup whipped topping (or 1.5 cups heavy cream + 2 tbsp sugar)
½ cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (180°C)
Prepare chocolate cake mix with eggs, oil, and milk according to package instructions
Pour batter into a greased 9×13 inch baking pan
Bake for 25-30 minutes or until a toothpick inserted comes out clean
Cool cake completely on a wire rack
Poke holes in the cake 1-2 inches apart using a wooden skewer
In a bowl, stir cherry pie filling and juice (if using) to create a syrup
Evenly pour the cherry syrup over the cake, allowing it to soak into the holes
Mix pudding with 2 cups cold milk (or plant-based alternative) until thickened
Pour pudding layer over the cherry-soaked cake
Chill for at least 2 hours to set layers
Top with whipped topping and chocolate chips before serving
Notes
Use 100% fruit cherry pie filling for best flavor
Ensure cake is fully cooled before pouring syrup to prevent melty puddles
Freeze assembled cake for 15 minutes before slicing for cleaner lines
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 400mg
- Fat: 53g
- Saturated Fat: 30g
- Carbohydrates: 115g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg