Cherry Poke Cake
User Reviews
4.4
Cherry Poke Cake
Description
Cherry Poke Cake begins with a white cake mix combined with eggs, buttermilk, vegetable oil, vanilla, and almond extracts to create a tender crumb. After baking, holes are poked into the cake and cherry gelatin is poured over, soaking into the cake to keep it moist and impart cherry flavor throughout. The cake is chilled for several hours to set.
The frosting blends whipped topping with marshmallow creme and powdered sugar, incorporating almond and vanilla extracts for added depth. This frosting is spread over the cooled cake, providing a creamy and fluffy topping that complements the jelly-soaked base. Additional whipped topping, fresh cherries, cherry pie filling, and sliced almonds decorate the cake for texture and visual appeal.
This cake offers a combination of soft, moist, and creamy textures with bright cherry notes. It is a refreshing dessert suitable for gatherings or as a seasonal treat, especially when cherries are in season.
Ingredients
- 1 white cake mix
- 4 egg room temperature, large
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3.4 ounces cherry gelatin
- 1 cup water boiling
- 1/2 cup water cold
Frosting
- 8 ounces whipped topping thawed, tub
- 1/2 cup marshmallow creme fluff
- ¼ - ½ cup powdered sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Toppings
- whipped topping additional
- Cherry fresh
- cherry pie filling
- almonds sliced
Instructions
Poke Cake:
- Preheat oven to 350 degrees and coat a 13x9 baking dish with cooking spray
- In a large mixing bowl or bowl of a stand mixer, combine cake mix, eggs, buttermilk, vegetable oil, vanilla and almond extract until smooth.
- Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 15 minutes.
- Combine cherry gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.
- Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
- Carefully pour gelatin over the cake making sure it can get into all the holes.
- Cover and place in refrigerator at least 3 hours or overnight.
Frosting:
- In a mixing bowl, combine all ingredients, starting with ¼ cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
- Spread over cake.
- Cover and store in refrigerator until ready to serve.
- Serve with fresh cherries, canned cherries or sliced almonds and of course, additional whipped cream.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 53mg | 18% |
| Sodium | 285mg | 12% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 181IU | 4% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
