If you're looking for a simple yet scrumptious dessert to impress your guests or satisfy your sweet tooth, look no further than this cherry poke cake recipe.
Bursting with cherry flavor and topped with fluffy whipped topping, this easy poke cake is sure to become one of your family's favorites.
Indulge in this delightful cherry poke cake at your next gathering and watch it disappear in no time. With its irresistible flavor and simple preparation, it's sure to become one of your go-to desserts for any occasion.
This simple dessert is so festive.
Why You’ll Love This Recipe
- Easy Preparation: With just a few simple ingredients, including a boxed white cake mix, preparing this cherry poke cake is a breeze.
- Irresistible Cherry Flavor: Cherry gelatin poured over the cake infuses every bite with delicious cherry goodness.
- Light and Fluffy Texture: Topped with whipped topping, this cake is delightfully light and airy, making it the perfect ending to any meal.
- Customizable: While maraschino cherries add a pop of color and flavor, feel free to customize with your favorite toppings or seasonal fruits.
Ingredients for cherry Jello poke cake
- White cake mix, plus ingredients listed on the box
- Cherry Jell-O mix
- Boiling water
- Cold water
- Whipped topping (Cool whip or similar)
- Maraschino cherries
Full details in recipe card.
How to make cherry cake
Step 1 - Preheat the oven to 350 degrees Fahrenheit, and grease a 9x13 inch baking dish.
In a large mixing bowl, combine the white cake mix, water, oil, and egg whites. Beat for 3 minutes until smooth and creamy.
Step 2 - Pour batter into the prepared baking dish and bake cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 5–10 minutes.
Using a wooden skewer or large fork, poke holes all over the cake at ½-inch intervals.
Step 3 - In a small bowl, dissolve the cherry Jell-O in 1 cup of boiling water. Stir in 1 cup of cold water until well combined.
Step 4 - Slowly pour the prepared Jell-O mixture over the cake, allowing it to seep into the holes.
Step 5- Refrigerate the cake for at least 4 hours or until set.
Step 6 - Once chilled, top the cake with whipped topping and garnish with maraschino cherries before serving.
Cut into slices with a knife or cookie spatula.
Tips for the Best Results
- Let the cake cool completely before poking holes to prevent it from crumbling.
- For a stronger cherry flavor, use black cherry Jell-O instead of regular cherry.
- To make cutting and serving easier, refrigerate the cake for a few hours before serving.
- Store any leftovers in an airtight container in the refrigerator for 3–5 days.
Substitutions and Variations
- Substitute whipped topping with homemade whipped cream for a richer flavor.
- Experiment with different flavors of Jell-O to create unique poke cakes, such as strawberry or raspberry.
- You can change up the boxed cake mix and use a vanilla or chocolate cake mix.
FAQs about Cherry Poke Cake
While maraschino cherries are commonly used for garnish, you can certainly use fresh cherries for a more natural flavor.
Yes, you can experiment with different cake mixes, such as chocolate or vanilla, for a variation of flavors.
You can make this cherry poke cake a day in advance and store it in the refrigerator until ready to serve.
More yummy cake recipes
📖 Recipe
Cherry Poke Cake
Ingredients
- 1 box 13.25 oz white cake mix, plus ingredients listed on the box (ours called for 1 ¼
- cups water ½ cup oil, 4 eggs whites)
- 1 3 oz box cherry Jell-O
- 1 cup boiling water
- 1 cup cold water
- 8 oz whipped topping
- 12 maraschino cherries
Instructions
- In a large bowl, beat the cake mix, water, oil, and egg whites for 3 minutes.
- Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out
- clean.
- Remove the cake from the oven, and allow to cool for 5-10 minutes.
- Poke holes all over the cake every 1⁄2 inch or so using a skewer stick or large fork.
- Prepare the jello by bringing 1 cup of water to a boil, and stirring in the gelatin until
- dissolved. Stir in another 1 cup of water, and whisk for 3 minutes.
- Slowly pour gelatin mixture over the holes in the cake, allowing it to absorb into the holes.
- Refrigerate for 4 hours.
- To serve, top with
Notes
- Let the cake cool completely before poking holes to prevent it from crumbling.
- For a stronger cherry flavor, use black cherry Jell-O instead of regular cherry.
- To make cutting and serving easier, refrigerate the cake for a few hours before serving.
- Store any leftovers in an airtight container in the refrigerator for 3–5 days.
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