Cherry Poke Cake

A moist and nostalgic Cherry Poke Cake made with white cake mix, cherry pie filling, and whipped cream. Perfect for potlucks, summer parties, or make-ahead entertaining. Foolproof, crowd-pleasing, and bursting with cherry flavor.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Cherry Poke Cake, Cherry poke cake recipe, Cherry poke cake with cherry pie filling, Cherry poke cake with condensed milk, Cherry poke cake without jello, Chocolate cherry Poke cake, Easy cherry poke cake, Lemon cherry poke cake, Old fashioned cherry poke cake

Prep Time: 20

Cook Time: 30

Chill Time: 2

Total Time: 2 50

Servings:

Calories: 310kcal

Cost: $11

Equipment

1 9x13 baking pan (Greased)
2 Mixing bowls (For cake and topping)
1 Electric mixer (Hand or stand)
1 Wooden spoon (Use handle to poke holes)
1 set Measuring cups & spoons
1 Wire cooling rack (Optional)

Ingredients

For the Cake Base

1 box White cake mix - Any brand
3 Large eggs - Room temperature
½ cup Vegetable oil
1 cup Water
1 teaspoon Vanilla extract - Optional boost

For the Cherry Layer

1 can Cherry pie filling - 21 oz, or homemade
1 box Cherry Jello mix - 3 oz (regular or sugar-free)
1 cup Boiling water - To dissolve Jello
½ cup Cold water

For the Topping

1 cup Heavy whipping cream - Cold
¼ cup Powdered sugar - To sweeten whipped cream
1 teaspoon Vanilla extract - For flavor
1 tub Cool Whip - Optional extra topping
12 Maraschino cherries - For garnish

Instructions

Prepare cake batter, bake in 9x13 pan, and cool for 15 minutes
Poke holes in the warm cake with spoon handle
Mix cherry Jello, boiling water, cold water, and pie filling; let thicken slightly
Pour cherry mixture over cake, chill 2–3 hours
Whip cream with sugar and vanilla, spread on cake, garnish with cherries

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition