This cherry poke cake is a vibrant, fruity cake with a cloud-like topping that’s guaranteed to satisfy your sweet tooth.
Instructions
1
Bake the cake
2
Preheat your oven to 350°F. Grease a 13x9-inch baking pan. Prepare the white cake mix according to the package instructions, then pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool on a wire rack for three to five minutes.
3
Add the cherry gelatin
4
While the cake is cooling, dissolve the cherry gelatin in 1-1/2 cups boiling water, stirring until fully dissolved. Poke holes all over the warm cake using a meat fork or wooden skewer. Slowly and evenly pour the dissolved gelatin over the cake, allowing it to soak into the holes. Let the cake cool for 15 minutes, then cover and refrigerate for 30 minutes.
5
Make the frosting and assemble
6
In a large bowl, beat the softened cream cheese with a hand mixer until light and fluffy. Gently fold in the whipped topping until fully combined. Once the cake has cooled, spread the cream cheese mixture evenly over the top. Spoon the cherry pie filling over the frosting, spreading it out to cover the entire cake. Cover and refrigerate the cake for at least two hours before serving.
