Cherry Poke Cake

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Cherry Poke Cake is made with white cake mix, cherry Jell-O, a homemade frosting, and cherry pie filling. An easy, fruity dessert that is perfect for any occasion!

A Fun And Pretty Poke Cake Recipe

This Cherry Poke Cake is a classic dessert that never goes out of style. A soft white cake is soaked with sweet cherry gelatin, then topped with fluffy cream cheese frosting and a cherry pie filling. It’s simple to make, perfect for prepping ahead, and always a hit at potlucks, holidays, and family events. I love how easy this can be to customize too!

A big piece of Cherry Poke Cake with a bite missing.

Frequently Asked Questions:

What size cake mix do I use?

Cake mix sizes have definitely changed over the years! When I first started this website back in 2010, cake mixes were a standard 18.25 ounces. Then they dropped to 15.25 ounces, and now some brands have gotten even smaller.
Currently, Duncan Hines and Pillsbury white cake mixes are 15.25 ounces, while Betty Crocker’s white cake mix is 14.25 ounces (even though most of their other cake flavors are 13.25 ounces. It’s confusing, I know!)

For this recipe, I recommend using a 15.25-ounce box (like Duncan Hines or Pillsbury) simply because it gives you a little more cake. However, the recipe will still work with a 14.25-ounce or even 13.25-ounce box of cake mix. Your cake may just be slightly thinner.
Because each brand calls for different amounts of eggs, oil, and water (and some use whole eggs while others call for egg whites), be sure to follow the instructions on the back of the specific box you’re using for those ingredients.

Can I make this Poke Cake ahead of time?

This cake is perfect for making ahead. You can prepare this cake a day in advance. Just make sure to cover and keep it in the refrigerator because of the cream cheese frosting.

What’s the best utensil to use to make the holes in the cake?

You want something large enough that will create a good size hole for the gelatin to go into. You want to be able to see streaks of the cherry jell-o when you cut into the cake. So something like the handle of a wooden spoon or even a straw will work nicely. You could use a fork, but you may want to twist it around a bit so that it makes a larger hole.

I don’t like cream cheese frosting, can I use something else?

I think the cream cheese frosting helps to cut the overall sweetness of the rest of the cake. If you don’t like the cream cheese frosting, you can just use the Cool Whip by itself, or make a Cool Whip frosting using these ingredients and instructions:
3.4 ounce box instant vanilla pudding mix (affiliate link)
8 ounce tub whipped topping (Cool Whip), thawed
¾ cup powdered sugar
¾ cup cold whole milk
1 teaspoon clear vanilla extract

In a medium size mixing bowl, combine powdered sugar, cold milk and vanilla extract. Mix together for about a minute
Add in instant vanilla pudding and mix for 2 minutes until thickened. Then let it sit for 5 minutes. It is important that it has a chance to get thick. Then gently stir whipped topping until thoroughly combined.

How do I store leftover cake?

Store the cake covered in the refrigerator for up to 3 days.

A slice of Cherry Poke Cake on a white dessert plate.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

white cake mix– I talked more about this in the FAQ (Frequently Asked Question) section above, but I suggest grabbing a 15.25 ounce box of cake mix. You can use a homemade cake mix if you have one. This could be done with a vanilla or chocolate cake mix. You wouldn’t see the cherry Jell-O with the chocolate but you could certainly taste it. It would be a bit like a black forest cake flavor. Lots of ways to really change this up and have fun with different flavors.
large egg whites– as called for on the cake mix box. Different cake mixes can call for different amounts so use what is called for on the brand of cake mix you bought.
water– as called for on the cake mix box, check your box so you know just how much you need. Then you’ll also need boiling water and cold water for the Jell-o.
vegetable oil– however much is called for on the cake mix box
cherry Jell-O– You can use strawberry or raspberry gelatin instead of cherry for a different flavor.
cream cheese– Be sure to use these Tips to Soften Cream Cheese Quickly so you can mix it in the frosting easier. Make sure the cream cheese is fully softened before mixing to avoid lumps in the frosting. Chill the bowl and beaters before whipping the heavy cream for the best results.
powdered sugar
heavy cream – it is best to use heavy cream for best flavor. You could also use half and half.
cherry pie filling– If you prefer, you can swap the cherry pie filling for another fruit topping like strawberries or blueberries.

Cake mix, egg whites, water, and vegetable oil, cherry gelatin, boiling water, cold water, cream cheese, powdered sugar, heavy cream, and cherry pie filling.

How To Make Cherry Poke Cake:

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside. Prepare the cake batter according to the package instructions, using the egg whites, water, and vegetable oil.

Pour the batter into the prepared baking dish and bake on the middle oven rack according to the package instructions, typically 28-32 minutes, or until a toothpick inserted into the center comes out clean.

Cake batter in a baking dish and a baked cake in a dish.

Allow the cake to cool for 10-15 minutes. Using the end of a wooden spoon, poke holes into the cake about 1 inch apart. If you don’t have a wooden spoon, you could use a similar size object (a straw would work here since we’re using gelatin and not pudding.) In a medium bowl, whisk together the cherry gelatin and boiling water until the gelatin is completely dissolved. Slowly whisk in the cold water.

A baked cake with holes and a hand holding a whisk, whisking a bowl of Jell-O.

Pour the gelatin mixture evenly over the cake, ensuring it seeps into the holes. Cover the cake with plastic wrap and refrigerate for at least 4 hours (or until fully chilled.) Once cake is cooled, you can make the frosting. Beat the softened cream cheese and powdered sugar together in a large bowl until smooth. Gradually add the heavy cream and beat until the mixture is light and fluffy.