Step 1

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking pan with cooking spray.

Step 2

In a large bowl, add the cake mix, instant pudding mix, eggs, oil, and water. Mix to combine. Add to a prepared 9 x 13 cake pan. If you prefer, you can make this in two cake pans.

Step 3

Bake at 350 F. for 30-35 minutes.

Step 4

Let cool to room temperature, for about 30 minutes.

Step 5

When cool to the touch, spread the can of cherry pie filling over the top.

Step 6

Prepare the instant pudding mix. In a medium bowl, combine the pudding mix with the milk. Whisk until it thickens.

Step 7

Fold in the whipped topping.

Step 8

Spread the pudding mixture over the cake covering the cherry pie filling.

Step 9

Garnish with chocolate shavings and maraschino cherries. Pro Tip. I dried the maraschino cherries with paper towel before adding them to the top of the cake. Otherwise, the red juice will run and stain the white pudding mixture topping.

Step 10

Chill until serving time. Enjoy your rich chocolate cake chilled or let it sit out for a few minutes to soften before serving!