Chocolate cherry cheesecake poke cake is a must-make! You won’t believe how easy and delicious this cake is!
This is my first summer in Portland with my fiancé by my side. Last summer we were still living long distance and I spent lots of time traveling back and forth, so I didn’t really get to explore much.
I am really looking forward to seeing what this city has to offer, and as long as it’s not above 85 degrees, you’ll find me outside. HA!
You’ll also find me in the kitchen baking or no-baking on the weekends, since that is when I do all my finest work. And even though summer time is getting closer, we still have parties and potlucks to attend, and there’s always a need for dessert.
Poke cakes make for great party food! They are so easy to throw together and I always say they are always a crowd pleaser. I should know; I have over 25 of them on my blog and I’ve even shared a few here.
Today’s Cherry Cheesecake Poke Cake is a new version of my cheesecake poke cakes, as previously there was a strawberry and a blueberry version.
Let me break it down for you. The cake is soaked in sweetened condensed milk, which makes it extra moist. It’s got a layer of cherry pie filling and it’s topped with a cream cheese whipped cream, hence the cheesecake.
The secret to the cream cheese whipped cream is to make sure the cream cheese is softened before you start to whip it. Then slowly add the heavy cream until the cream cheese reaches more of a liquid consistency. This will help eliminate any lumps in the whipped cream.
The problem with this cake is that I can’t help but get myself a second slice. No matter how much I try to resist, I am a sucker for chocolate and cream cheese whipped cream. The fruit topping in between is a definite bonus.
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Chocolate Cherry Cheesecake Poke Cake Recipe
Ingredients
- 1 box Chocolate Cake Mix plus ingredients listed on the box
- 1 14 ounce can Sweetened Condensed Milk
- 1 21 ounce can Cherry Pie Filling
- 1 3/4 cups Heavy Whipping Cream
- 1 8 ounce package Cream Cheese
- 1 cup Powdered Sugar
- Hot Fudge Sauce for garnish
- Chocolate Chips for garnish
Instructions
- Preheat the oven to 350°F.
- Combine the cake mix according to the ingredients on the box and beat on medium speed until well combined.
- Bake the cake at 350°F in a 9×13inch pan for 18-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow the cake to cool for 20 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Pour the jar of sweetened condensed milk over top of the cake and. Let set until the cake is completely cooled.
- Next, pour the can of cherry pie filling over the top of the cake and spread evenly.
- Remove the cream cheese from the refrigerator 30-45 minutes before preparing the whipped topping. Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.
- Next add the remaining heavy whipping cream and beat on medium-high speed. Slowly add the remaining powdered sugar and beat until still peaks form. Spread the whipped cream over the cooled cake. This cake must be refrigerated.
Notes
- I used milk instead of water when preparing the cake mix.