Cherries in the Snow Cake (+Video)
Cherries in the Snow Poke Cake is a super easy, pretty pudding poke cake. Cake mix, pudding, whipped topping and cherry pie filling! So good!
A DELICIOUS POKE CAKE RECIPE
Cherries in the Snow Poke Cake is the perfect wintertime poke cake. Not only does it taste amazing but the colors are beautiful. It is so easy to make but looks so impressive!
CAN I MAKE THIS WITH DIFFERENT CAKE FLAVORS?
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 NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- white cake mix
- ingredients needed to make cake; egg whites, oil and water
- instant white chocolate pudding
- milk
- whipped topping (COOL WHIP)
- cherry pie filling
HOW TO MAKE CHERRIES IN THE SNOW CAKE:
Prepare and bake cake according to package directions for a 9×13-inch 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. Make them about an inch or so apart.
In a bowl, combine 2 cups of milk with dry instant pudding mix.
Stir well.
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.
Slice and serve. Cook’s Notes: This cake must be kept refrigerated.
CRAVING MORE! GIVE THESE CAKES A TRY!
Cherries in the Snow Cake (+Video)
Ingredients
- 15.25 ounce box white cake mix
- ingredients needed to make cake; egg whites, oil and water
- 3.4 ounce box instant white chocolate pudding
- 2 cups cold milk
- 8 ounce tub whipped topping (Cool Whip), thawed
- 21 ounce can cherry pie filling
Instructions
- Prepare and bake cake according to package directions for a 9×13-inch 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.
- In a bowl, combine 2 cups of milk with dry instant pudding mix.
- Pour pudding into the holes of the warm cake. Spread pudding around and gently press pudding into holes of the cake.
- Put the cake into the fridge for a couple of hours to finish cooling completely.
- Once cake is completely cooled, start spreading on whipped topping.
- Then dollop the cherry pie filling on top of cake. The pie filling won't cover every square inch of the cake. You want that white to peep through.
- Slice and serve.
Video
Notes
- This cake must be kept refrigerated.
- Cheesecake flavored pudding also works really well with this cake.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: January 2013
Updated & republished: December 2019
Can this be used with blueberry or strawberry pie filling or is it the combination of this pudding with cherries that make it what it is?
Absolutely! You can definitely use different pie fillings that you enjoy!
Put some almond extract into the cake mix before baking….. yummmm it helps bring out the cherry flavor. Excellent recipe for this!!! Thanks for coming up with it!.
I forgot about the cake having to be warm when the pudding is poured on. Can I pour the pudding on the now cool cake or will the cake not turn out?
Hi Joan! Yes you can! It just soaks in a bit better if the cake is slightly warm but it will still work! 🙂
I’ve made this using your recipe and it is delicious! But for me I believe it just gets better everyday in the frig. Thank you for sharing.