Sometimes I just want a refrigerated dessert. This is especially true during the dog days of summer, but, even during the winter, a refrigerated dessert can cool the pallet after a hot or spicy meal. Cherry Poke Cake is one of my favorite refrigerated desserts because it is so easy to make, pretty on the plate, and delicious. Poke Cake is also versatile since I can change the flavor just by choosing a different flavor of gelatin.
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Recommended Kitchen Tools
Cake Pan (I used a disposable cake pan for easy cleanup)
I start by making a white cake with a little almond extract added. I use a boxed cake mix from the store and follow the box directions except for the added almond extract which gets added to the mix. Once the batter is combined with the almond extract well, I pour the batter into my cake pans and bake according to the box’s recommendations. I prefer to use disposable pans for easy clean up later. They are also perfect for potlucks since you don’t have to remember to bring a dish back home.
Once the cake is completely baked, allow it to cool. After it cools, I used a wooden spoon handle to poke holes throughout the cake roughly about 1/4-1/2 inch apart. If a bit of cake crumbs get stuck to the spoon handle, just wipe them off between “pokes”.
Mix one box of cherry-flavored gelatin (such as Jello™) with 1 cup of water. Pour the gelatin mixture over the cake. Mix a second box of cherry-flavored gelatin with the whipped topping. Spread this deliciousness over the gelatin-soaked cake. Cover and refrigerate for several hours or overnight. Keep it refrigerated until served.
Are you ready to make some Cherry Poke Cake? Check out the recipe below!
Cherry Poke Cake #Recipe Made From Cherry-flavored Gelatin
Ingredients
- 1 box White Cake Mix
- Eggs (as many as cake mix box recommends)
- Oil (as recommended by cake mix box)
- Water (as recommended by cake mix box & 1 cup for gelatin mixture)
- 1/2 tsp Almond Extract
- 2 boxes Cherry Flavored Gelatin (such as Jello) (3 oz each box)
- 1 tub (16 oz) Whipped Topping (such as Cool Whip)
Instructions
- Preheat oven according to the package directions.
- Prepare your cake pan as recommended by the package directions
- Mix the white cake mix batter according to the package directions, but don't pour it into the pan just yet.
- Add 1/2 teaspoon of almond extract to the white cake mix batter and stir until well combined.
- Pour the cake batter into your prepared cake pan.
- Bake according to the package directions.
- Allow the cake to cool completely.
- Poke holes throughout the cake 1/4-1/2 apart with the handle of a spoon.
- Mix 1 box gelatin with 1 cup of water. Stir to combine well.
- Pour the gelatin mixture over the cake.
- Mix 2nd box of gelatin with the whipped topping until well combined.
- Spread the whipped topping mixture over the cake.
- Cover and refrigerate for several hours or over night.
- Keep refrigerated until ready to serve.
- Enjoy!
You might also like my Pineapple Upside Down Cake Recipe!
