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A slice of Cherry Poke Cake with a bite missing on a small dessert plate.
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Cherry Poke Cake

A moist white cake with pockets of cherry Jell-O and a creamy, fluffing frosting with cherry pie filling on top.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings 16
Calories 360kcal
Author Brandie Skibinski

Ingredients

For the Cake:

  • 15.25 ounce box white cake mix
  • egg whites (as called for on the cake mix box)
  • water (as called for on the cake mix box)
  • vegetable oil (as called for on the cake mix box)
  • 3 ounce box cherry Jell-O
  • 1 cup boiling water
  • ½ cup cold water

For the Frosting:

For the Topping:

  • 21 ounce can cherry pie filling

Instructions

  • Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
  • Prepare 15.25 ounce box white cake mix according to the package instructions, using egg whites, water and vegetable oil as called for on the box.
    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.
    A baked white cake in a baking 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 large straw would work here.)
    A baked cake with holes in it.
  • In a medium bowl, whisk together contents of 3 ounce box cherry Jell-O and 1 cup boiling water until the gelatin is completely dissolved. Slowly whisk in 1/2 cup cold water.
    Cherry Jell-O being whisked in a bowl.
  • 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.)
    Cake with Jello poured over it.
  • Once cake is cooled, you can make the frosting. Beat 8 ounce block cream cheese, softened to room temperature and 1 cup powdered sugar in a large bowl until smooth (this is easiest with an electric hand mixer). Gradually add 1 1/2 cups heavy cream and beat until the mixture is light and fluffy.
    Frosting being made in a bowl.
  • Spread the frosting evenly over the chilled cake. Then, evenly spoon contents of 21 ounce can cherry pie filling over the frosting, spreading it out to cover the top.
    A frosted Cherry Poke Cake.
  • Slice, serve and enjoy! Keep refrigerated.
    A glass baking dish with a piece of Cherry poke Cake missing.

Video

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • This makes between 12-16 servings depending on how you cut the cake.

Nutrition

Calories: 360kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Sodium: 277mg | Fiber: 1g | Sugar: 24g
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