I enjoy this recipe because it is easy to make yet looks and tastes like something special. The combination of fluffy cake, fruity gelatin, and creamy frosting creates layers of flavor and texture that work perfectly together.
I also like how it is great for gatherings. I can prepare it ahead of time, let it chill, and serve it when ready. It is one of those desserts that everyone enjoys.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
15.25 ounce box white cake mix
large 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
8 ounce block cream cheese, softened to room temperature
1 cup powdered sugar
1 ½ cups heavy cream
21 ounce can cherry pie filling
Directions
I start by preheating the oven to 350°F and preparing a 9×13-inch baking dish with cooking spray.
I mix and bake the white cake according to the package instructions using egg whites, water, and vegetable oil. Once baked, I place it on the middle rack and cook until a toothpick inserted in the center comes out clean.
After baking, I let the cake cool for about 10 to 15 minutes. Then I use the end of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
In a separate bowl, I prepare the cherry gelatin by whisking it with boiling water until fully dissolved. Then I slowly mix in the cold water.
I pour the gelatin mixture evenly over the cake, making sure it fills the holes. Then I cover the cake and place it in the refrigerator for at least 4 hours until fully chilled.
Once chilled, I prepare the frosting by beating the cream cheese and powdered sugar until smooth. I gradually add the heavy cream and continue beating until the mixture becomes light and fluffy.
I spread the frosting evenly over the cake, then spoon the cherry pie filling on top, spreading it gently across the surface.
Finally, I slice and serve the cake, keeping it refrigerated until ready to enjoy.
Servings and timing
I get about 16 servings from this recipe. The total time is around 50 minutes for preparation and baking, plus at least 4 hours of chilling time.
Variations
I sometimes switch the flavor by using strawberry or raspberry gelatin instead of cherry. It gives a different but equally delicious twist.
For a lighter version, I use whipped topping instead of the cream cheese frosting. I can also mix a bit of vanilla extract into the frosting for extra flavor.
If I want more texture, I add fresh cherries or berries on top along with the pie filling.
Storage/reheating
I store this cake covered in the refrigerator for up to 4 days. Since it contains cream and gelatin, I always keep it chilled.
This dessert is meant to be served cold, so I do not reheat it. I just slice and serve straight from the fridge.
FAQs
Can I make this cake ahead of time?
Yes, I actually prefer making it ahead. It needs several hours to chill, and the flavor gets even better over time.
Why do I poke holes in the cake?
I poke holes so the gelatin can soak into the cake, making it moist and flavorful throughout.
Can I use a different cake mix?
Yes, I can use yellow or even chocolate cake mix, depending on the flavor I want.
Can I use whipped topping instead of homemade frosting?
Yes, I can replace the frosting with store-bought whipped topping for a quicker option.
How do I keep the cake from becoming soggy?
I make sure not to oversaturate the cake with gelatin and allow it to chill properly so it sets well.
Conclusion
I love how this cherry poke cake dessert combines simple ingredients into a rich and refreshing treat. The moist cake, fruity layers, and creamy topping make it perfect for any occasion. It is easy to prepare, make ahead, and always a crowd-pleaser.
The Best Cherry Poke Cake Dessert with moist cake, vibrant cherry flavor, and a luscious cream cheese topping perfect for holidays and gatherings.
Author:Ella
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes + chilling
Yield:16 servings
Category:Dessert
Method:Baking & Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
15.25 oz box white cake mix
Egg whites (as required by cake mix)
Water (as required by cake mix)
Vegetable oil (as required by cake mix)
3 oz box cherry gelatin (Jell-O)
1 cup boiling water
½ cup cold water
8 oz cream cheese, softened
1 cup powdered sugar
1 ½ cups heavy cream
21 oz can cherry pie filling
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the cake mix according to package instructions using egg whites, water, and oil. Pour into the dish and bake for 28–32 minutes, or until a toothpick comes out clean.
Let the cake cool for 10–15 minutes. Using the end of a wooden spoon, poke holes about 1 inch apart across the cake.
In a bowl, dissolve the cherry gelatin in 1 cup boiling water. Stir in ½ cup cold water.
Pour the gelatin mixture evenly over the cake, allowing it to soak into the holes.
Cover and refrigerate for at least 4 hours, or until fully chilled.
In a large bowl, beat cream cheese and powdered sugar until smooth. Gradually add heavy cream and whip until light and fluffy.
Spread the frosting evenly over the chilled cake.
Top with cherry pie filling, spreading evenly.
Slice and serve chilled. Store leftovers in the refrigerator.
Notes
Chill time is essential for the best texture and flavor.
You can substitute whipped topping for a quicker frosting option.
Try other gelatin flavors (like strawberry) for variation.
Keep refrigerated until ready to serve.
