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A moist white cake soaked with cherry Jell-O and topped with fluffy cream cheese frosting and cherry pie filling. Easy to prepare, perfect for potlucks, holidays, and family gatherings, serving 12 to 16 guests.

Ingredients

Scale
  • 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
  • 1½ cups heavy cream
  • 21-ounce can cherry pie filling

Instructions

  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 specified on the box.
  3. Pour batter into the prepared pan and bake on the middle rack for 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, ensuring 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 cream cheese with powdered sugar until smooth.
  10. Gradually add 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 cherry pie filling to cover the surface.
  12. Slice the cake and serve chilled.

Notes

Use the 15.25-ounce box white cake mix for best results. Smaller boxes can be used but might yield a thinner cake., Let the cake cool slightly before poking holes to prevent it from falling apart., Whisk the gelatin into boiling water until fully dissolved for a smooth texture., Pour gelatin slowly to ensure it soaks through the holes instead of pooling on top., Ensure cream cheese is soft before whipping the frosting to avoid lumps., Chill mixing bowl and beaters before whipping cream for extra fluffy frosting., Store assembled cake in the refrigerator covered, best consumed within 3 days., Cake can be made a day ahead; gelatin must be set before adding frosting and pie filling., Freezing the baked cake layer (not assembled cake) is possible for 1-2 months; thaw before adding gelatin, frosting, and topping., Alternate flavors: strawberry or raspberry gelatin; vanilla or chocolate cake mix; blueberry, strawberry, or peach pie filling; substitute cream cheese frosting with Cool Whip or pudding frosting., Add texture by sprinkling toasted nuts or chocolate shavings on pie filling topping.

Nutrition

Find it online: https://gingerbaking.com/cherry-poke-cake/