Cherry Poke Cake

Cherry Poke Cake made with white cake mix, cherry Jell-O, homemade frosting, and cherry pie filling. This easy, fruity dessert is perfect for any occasion!

Let me tell you about this Cherry Poke Cake — it’s a timeless dessert that always pleases. We start with a soft white cake soaked in sweet cherry gelatin, then top it off with fluffy cream cheese frosting and a generous layer of juicy cherry pie filling. It’s super straightforward to put together, great for making ahead of time, and always steals the show at potlucks, holidays, or family gatherings. Plus, it’s so easy to tweak to your own taste.

A moist white cake with juicy pockets of cherry Jell-O and fluffy cream cheese frosting, topped with luscious cherry pie filling.

This cherry poke cake recipe is one of those easy, crowd-pleasing treats that looks like you spent hours in the kitchen, but really comes together with almost no hassle. Using a simple white cake mix (I recommend the 15.25-ounce box for perfect results), you bake the cake, gently poke holes, and pour over a bright and flavorful cherry Jell-O mixture so every slice is bursting with sweet cherry flavor. The fluffy cream cheese frosting adds just the right touch, and a glossy cherry pie filling topping finishes it off into a show-stopping dessert that’s both nostalgic and fresh.

I’ve laid out everything you need below, from the full ingredient list to detailed steps on baking, poking, mixing the gelatin, whipping the frosting, and topping it with pie filling. You’ll also find handy tips for chilling, storing, and simple variations to make it your own. Whether you’re headed to a potluck, a holiday meal, or just want an easy weeknight dessert that serves 12 to 16 guests, this cherry poke cake fits the bill perfectly. Just remember, letting it chill for at least four hours after adding the gelatin really helps those flavors strike the perfect balance.

• You’ll learn how to bake and poke your cake just right, make the cherry gelatin, whip up that dreamy cream cheese frosting, and finish it with cherry pie filling.
• Expect a moist, fruity cake filled with cherry pockets you can see and taste, topped with a creamy frosting and glistening cherry pie filling that’s easy to personalize.

Fast, Bright, and Crowd-Pleasing

What really sets this cherry poke cake apart is how quick and accessible it is: starting with a trusted box cake mix but finishing with bright, homemade touches like cherry Jell-O, creamy homemade frosting, and that gorgeous cherry pie topping. The speckles of cherry gelatin peeking through the cake and shiny red topping not only taste amazing but make it a visual stunner. Whether you’re serving it at a potluck, family holiday, or just as a comforting treat after a busy day, it’s a fuss-free recipe that feels special. Plus, it can be prepped ahead of time and easily serves a crowd, which is exactly what busy cooks love!

What You’ll Need

• 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

Bake and Assemble

1. Preheat oven to 350°F and lightly spray a 9×13-inch baking pan with cooking spray.
2. Prepare the white cake mix according to package directions using the egg whites, water, and vegetable oil called for on the box.
3. Pour batter into the prepared pan and bake on the middle rack about 28–32 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool for 10–15 minutes.
5. Poke holes about 1 inch apart all over the cake using the handle of a wooden spoon or a sturdy straw.
6. In a medium bowl, whisk the 3-ounce cherry Jell-O mix with 1 cup boiling water until dissolved, then slowly stir in ½ cup cold water.

7. Slowly and evenly pour the cherry gelatin over the cake, making sure it soaks into the holes.

   

8. Cover the dish with plastic wrap and refrigerate for at least 4 hours to chill and let the gelatin set.
9. Beat the softened 8-ounce cream cheese with 1 cup powdered sugar until smooth.
10. Gradually add 1½ cups heavy cream and whip until the frosting is light and fluffy.
11. Spread the frosting evenly over the chilled cake, then spoon and spread the 21-ounce can of cherry pie filling to cover the surface.
12. Slice the cake.

Timing and Technique Tips

• Try to grab a 15.25-ounce white cake mix if you can (that’s what this recipe is made for). If you find a smaller box, it’ll work, but your cake will be a bit thinner.
• Let your cake cool just enough—about 10 to 15 minutes—so it’s warm enough to soak up the gelatin but not so hot that it falls apart. Then poke holes about 1 inch apart with a wooden spoon handle, sturdy straw, or the closest tool you have (for a custard-style variation that uses the same poke-and-pour technique, see Boston Cream Pie poke cake with vanilla pudding and chocolate ganache).
• Whisk your Jell-O into boiling water until completely dissolved before adding the cold water. This helps keep a smooth texture and loads of flavor.
• Pour the gelatin slowly and evenly over the holes so it soaks all the way through instead of pooling on top. Patience here makes a difference!
• Make sure your cream cheese is completely softened before whipping the frosting—no lumps, please! For even fluffier cream, chill your mixing bowl and beaters before whipping the heavy cream (see how to make perfect, easy homemade whipped cream).
• Beat the frosting just until it’s light and fluffy. Going too far might make it grainy or split.
• Keep the finished cherry poke cake refrigerated since it has cream cheese frosting and pie filling that won’t do well sitting out for long.

Flavor Swaps & Add-Ins

• Swap cherry Jell-O for strawberry or raspberry gelatin if you want a new fruit spin.
• Try using vanilla or chocolate cake mix instead of white. Chocolate plus cherry Jell-O and pie filling is like a simple black forest flavor twist.
• Instead of cherry pie filling, try canned blueberry, strawberry, or peach pie filling. Or get fresh by spooning macerated strawberries on top before serving.
• If cream cheese frosting is not your thing, switch to a Cool Whip-based pudding frosting or just spread thawed whipped topping over your chilled cake, or try a light whipped-cream–style topping like Chantilly frosting.
• To add texture, sprinkle toasted sliced almonds, chopped pecans, or chocolate shavings over the pie filling before serving for a little crunch.

How to Store and Serve

Store your assembled cherry poke cake covered in the fridge for up to 3 days. Because of the cream cheese frosting and pie filling, keeping it chilled and well covered helps maintain freshness and stops it from picking up fridge smells.

You can totally make this cake a day ahead — just pour the gelatin so it can set—similar to a lime chiffon pie—chill it, then add the frosting and cherry topping either the same day or next morning. For the best flavor and texture, serve it chilled. If you like it less cold, take it out for 10 to 20 minutes before serving to soften up just right.

If you want to keep it longer, freeze the plain baked cake layer first—wrapped tight—for up to 1-2 months. Thaw it in the fridge, then add gelatin, frosting, and pie filling when you’re ready. Freezing the fully assembled cake isn’t a great idea because the frosting and pie filling may change texture when thawed.

Answers to Common Questions

What size cake mix do I use?

Cake mix sizes have changed quite a bit over the years! Back when I started this site in 2010, mixes were usually 18.25 ounces. Then they shrank to 15.25 ounces, and now some brands are even smaller.
Currently, Duncan Hines and Pillsbury white cake mixes come in 15.25 ounces, while Betty Crocker’s white cake mix is 14.25 ounces (their other flavors are often 13.25 ounces—yes, it’s a little confusing!).

I recommend grabbing a 15.25-ounce box like Duncan Hines or Pillsbury because it gives you a bit more cake. But the recipe will still work fine if you have a 14.25 or even 13.25-ounce box. Your cake might just be a little thinner.
Since each brand has different instructions for eggs, oil, and water (some ask for whole eggs, others for egg whites), definitely follow the directions on your specific box for those measurements.

Can I make this Poke Cake ahead of time?

Absolutely! This cherry poke cake is fantastic for making ahead. Prepare it a day in advance, just make sure it’s covered and kept refrigerated due to the cream cheese frosting.

What’s the best utensil to use to make the holes in the cake?

You want something sturdy and big enough to create good-sized holes for the gelatin to fill. The goal is to see cherry Jell-O streaks when you cut the cake. The handle of a wooden spoon works perfectly, or a sturdy straw. You could use a fork, but twisting it to make larger holes helps.

I don’t like cream cheese frosting, can I use something else?

I find cream cheese frosting balances the sweetness of the cake nicely. But if it’s not your favorite, you can use Cool Whip alone, or swap in a coconut buttercream frosting, or try this simple Cool Whip pudding frosting:
3.4-ounce box instant vanilla pudding mix
8-ounce tub whipped topping (Cool Whip), thawed
¾ cup powdered sugar
¾ cup cold whole milk
1 teaspoon clear vanilla extract

In a medium bowl, mix powdered sugar, cold milk, and vanilla for about a minute. Add instant pudding and whisk for 2 minutes until thickened. Let it sit 5 minutes to thicken more. Then fold in whipped topping gently until combined.

How do I store leftover cake?

Store your leftover cherry poke cake covered in the refrigerator for up to 3 days. It keeps best cold with the cream cheese frosting and pie filling.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• white cake mix – I go into more detail about this in the FAQ section above, but I recommend a 15.25-ounce box for this cherry poke cake. You can totally bake a homemade vanilla sheet cake if you prefer. Vanilla or chocolate cake mix also works. Note, with chocolate cake the cherry Jell-O won’t show as brightly, but you’ll definitely taste it—it’s closer to a black forest vibe. So many fun ways to experiment with flavors here!
• large egg whites – use the amount called for on your cake mix box. Different brands ask for different quantities, so just go by your package instructions.
• water – again, follow the cake mix box directions for the amount needed. You’ll also need boiling and cold water for the cherry gelatin.
• vegetable oil – use the amount recommended on your cake mix box.
• cherry Jell-O – feel free to swap this for strawberry or raspberry gelatin if you want a different fruit twist.
• cream cheese – be sure to soften it properly before mixing to avoid lumps in your frosting. You can soften cream cheese quickly by letting it sit at room temperature or microwaving it in short bursts. Also, chill your mixing bowl and beaters before whipping cream for extra fluffy frosting.
• powdered sugar
• heavy cream – heavy cream really gives the best richness here, but half-and-half will work if you’re in a pinch.
• cherry pie filling – swap out for your favorite fruit topping if you like — strawberries, blueberries, peach — they all work beautifully.