Cherry Poke Cake

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his cherry poke cake recipe is a fun and festive summer dessert. The sweet cherry flavor comes through every bite of this delicious cake. A perfect spring or summer dessert that is easy to make. Great for picnics, potlucks and BBQs.

Prep Time15

Cook Time30

Cooling Time1

Course: brunch or dessert

Cuisine: American

Servings:

Calories: 40kcal

Author: Raquel Pineira

Ingredients

1 box 13.25 oz white cake mix, plus ingredients listed on the box (ours called for 1 1/4
cups water 1/2 cup oil, 4 eggs whites)
1 3 oz box cherry Jell-O
1 cup boiling water
1 cup cold water
8 oz whipped topping
12 maraschino cherries

Instructions

In a large bowl, beat the cake mix, water, oil, and egg whites for 3 minutes.
Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out
clean.
Remove the cake from the oven, and allow to cool for 5-10 minutes.
Poke holes all over the cake every 1⁄2 inch or so using a skewer stick or large fork.
Prepare the jello by bringing 1 cup of water to a boil, and stirring in the gelatin until
dissolved. Stir in another 1 cup of water, and whisk for 3 minutes.
Slowly pour gelatin mixture over the holes in the cake, allowing it to absorb into the holes.
Refrigerate for 4 hours.
To serve, top with

Notes

Let the cake cool completely before poking holes to prevent it from crumbling.
For a stronger cherry flavor, use black cherry Jell-O instead of regular cherry.
To make cutting and serving easier, refrigerate the cake for a few hours before serving.
Store any leftovers in an airtight container in the refrigerator for 3–5 days.

Nutrition