Go Back
Print

Old Fashioned Cherry Poke Cake

Old Fashioned Cherry Poke Cake Using a Cake Mix makes for an easy-peasy recipe and the most delicious moist cake. Enjoy this old fashioned favorite!
Course Cake, Dessert
Cuisine American
Keyword cake mix, cherry cake, poke cake
Servings 16
Calories 155 kcal
Author Pam

Ingredients

  • 1 box cake mix, any of the white or vanilla flavors will do.
  • 1 small box black cherry sugar free Jell-O mix
  • 1 can cherry pie filling, I used light
  • 1/2 cup Egg Beaters or any store brand egg substitute — or 2 large egg whites
  • 1 8 ounce tub cool whip
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 tbsp all purpose flour
  • 2 tsp granulated sugar or superfine sugar
  • 2 cups cherry seltzer or plain is fine too
  • 2 ice cubes
  • 1 drop pink food gel or color, this is optional

Instructions

  1. 1.Preheat oven to 350 degrees, spray a 13 X 9 cake pan with cooking spray and set aside.

    2.In a large bowl, mix together the cake mix along with the 2 tbsp flour, baking powder, vanilla extract, egg beaters and seltzer. Mix well and then switch to a hand mixer.

    3.Mix for at least 2 minutes until smooth.

    4.Pour batter into prepared baking pan and bake for about 20 to 30 minutes or until wooden skewer or tooth pick comes out clean with some dry crumbs. Set cake on a cooling rack, take a fork and “poke” holes down to the bottom. Holes should be at 1 inch intervals. Set aside until next step.

    5.While the cake is cooling, prepare the Jell-O. Place the Jell-O in a heat proof measuring cup and add 1 cup of boiling water. Stir well to completely dissolve. I used a small wire whisk to mix well. Add 1-2 ice cubes just to cool off a bit. No more is needed.

    6.Pour the Jell-O over the entire cake and let it seep through. Store in fridge for about 15 minutes.

    7.While the cake is in the fridge, open the can of cherries, mix in the 2 tsp of super fine sugar, and mix well.

    8.Take the cake out of the fridge. It will still be a little warm. Pour the cherries over the cake and spread them spread evenly. Put cake back in the fridge for 10 minutes.

    9.Open up your tub of Cool whip free and add a few drops of food coloring (optional). Stir in until it reaches your desired color. I make mine pink for the top of the cake; it looks so cheery and festive.

    10.Take the cake out of fridge again and spread the Cool whip over the top and swirl to make it look pretty.

    11.Place back in fridge for at least 1- 1 1/2 hours. Remove from fridge and cut into nice large pieces and enjoy this luscious treat!