Description
A soft and fluffy cherry poke cake soaked with sweet cherry gelatin, topped with creamy whipped topping and finished with glossy cherry pie filling, chilled to perfection and full of nostalgic flavor.
Ingredients
Scale
- 1 box (15.25 ounces) white cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 package (3 ounces) cherry gelatin powder
- 1 cup boiling water
- 1 container (8 ounces) whipped topping
- 1 can (21 ounces) cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- In a large bowl, combine the white cake mix, eggs, water, and vegetable oil, mixing until smooth.
- Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven while warm and poke holes evenly across the surface using the handle of a wooden spoon.
- In a separate bowl, dissolve the cherry gelatin powder in the boiling water, stirring until fully dissolved.
- Slowly pour the gelatin mixture over the cake, allowing it to soak into the holes.
- Let the cake cool completely, then spread the whipped topping evenly over the surface.
- Spoon the cherry pie filling over the whipped topping and gently spread it out.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- For best flavor and texture, chill the cake overnight before serving.
- Use gentle pressure when spreading the topping to keep the layers clean.
- Store leftovers covered in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: cherry poke cake, cherry cake recipe, easy poke cake, classic cherry dessert, make ahead cake