Description
A delightful Cherry Poke Cake that combines moist white cake with cherry jello and a creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 box (14.25 oz) white cake mix
- 4 large egg whites
- 3/4 cup water
- 1/2 cup vegetable or canola oil
- 1 box (3 oz) cherry jello
- 1 cup boiling water
- 1/2 cup cold water
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1½ cups heavy whipping cream
- 1 can (21 oz) cherry pie filling
Instructions
- Preheat the oven to 350℉. Spray a 9×13 baking dish with non-stick cooking spray and set it aside.
- In a large mixing bowl, add the white cake mix, egg whites, water, and oil. Use an electric hand mixer to beat until the batter is smooth. Pour the cake batter into the prepared pan and smooth out the top.
- Bake for 25-30 minutes or until a toothpick poked into the center of the cake comes out clean. The edges of the cake should be pulled away from the pan and lightly golden brown.
- Remove the cake from the oven and let it cool for 10 minutes before ‘poking the holes’ into the cake.
- Use the end of a wooden spoon to poke holes into the cake that are 1-inch apart from each other.
- In a small, heat-proof bowl, whisk together the cherry jell-o powder and boiling water until the jello has completely dissolved. While continuing to whisk, slowly add in the cold water. Pour gelatin mixture over the cake making sure that the jello goes into all of the holes.
- Cover the cake pan with plastic wrap, or a lid, and place it in the refrigerator for 4 hours.
- In a mixing bowl, using an electric hand mixer, beat the cream cheese and powdered sugar until smooth and creamy. Add in the heavy whipping cream and continue beating until stiff peaks form and the mixture is thick.
- Spread the whipped cream cheese frosting over top of the cake in an even layer. Be sure and push some of the frosting into the holes to help finish filling them all the way.
- Spread the cherry pie filling over top the whipped topping layer. Cut into squares and serve!
Notes
- You can also cover the cake with plastic wrap and refrigerate it for several hours before serving it. I prefer doing this because I like the whipped cream cheese frosting chilled for serving.
- Leave the cherry pie filling off of the cake if wanted and dollop spoonfuls of it over each slice before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 18g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg