Cherries in the Snow

When I started brainstorming this recipe, I was thinking of all the Pudding Poke Cake

 recipes I have on here.

I am always thinking of poke cakes.

There are just so many combinations of cake mix and pudding flavors you can use. 

So, I really wanted to make a white cake with white chocolate pudding.

And I knew I wanted to add some sort of pie filling on top, so I went with cherries.

I just thought they would look purdy on top.

Bear in mind, you can really have fun with this recipe and change up the pie fillings that

 are used on top.

Strawberry and Blueberry pie filling would be great with this.

But when thinking of a "Poke Cake" name for this, I just just kept coming back

 to Cherries in the Snow.

Because that's what it looked like.

It's a cutesy name, I know.  

But come on, we all need a little cute in our lives every now and then.

Now, I will tell ya, this is also awesome with french vanilla cake and french vanilla pudding.

As well as chocolate cake with chocolate pudding.

Although, that would be more like Cherries in the Mud. 

So here we go, another pudding poke cake for all my fellow poke cake lovers.

Ingredients:

1 box white cake mix

(ingredients needed to make cake; egg whites, oil & water)

1 (3.3 oz.) box instant white chocolate pudding

2 cups cold milk (2 % or higher recommended)

1 (8 oz.) tub whipped topping, thawed

1 (21 oz.) can cherry pie filling

 Directions:

Prepare and bake cake according to package directions for a 9x13 baking dish.

 When cake is finished baking, while still warm, poke holes in cake using the end of a wooden spoon or something of a similar size.

I'm using my knife blade sharpener. Make them about an inch or so apart.

 In a bowl, combine 2 cups of milk with dry instant pudding mix.

 Stir and let sit for just about 2 minutes.

You want it just to begin to thicken (but still pourable).

 Pour pudding into the holes of the warm cake.

 Spread pudding around and gently press pudding into holes of the cake.

Now pop the whole cake into the fridge for a couple of hours to finish cooling completely.

 Once cake is completely cooled, start spreading on whipped topping.

 Spread out as evenly as possible.

Then dollop on cherry pie filling.

The pie filling won't cover every square inch of the cake. 

You want that white to peep through.

 It was hard for me not to pick the cherries off of here and eat them while I was taking pictures.

Slice and serve.

This cake must be kept refrigerated.

Cook's Notes: Cheesecake flavored pudding is really good with this as well.

Enjoy!

Printable Recipe Here