Ingredients for Cherry Pie Poke Cake
- White Cake Mix
- Egg Whites
- Oil
- Water
- Gelatin Powder
- 1 cup boiling water
- 2 (21 ounce) cans cherry pie filling
- Frozen Whipped Topping
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How to Make Cherry Pie Poke Cake
- Preheat oven to the temperature specified on the cake mix box. Grease and flour a 9x13 inch baking pan.
- Prepare cake batter according to the cake mix box instructions, using specified amounts of water, oil, and eggs.
- Pour batter into the prepared pan and bake for the time specified on the cake mix box, or until a wooden skewer inserted into the center comes out clean.
- Remove cake from oven and let cool in the pan for 10-15 minutes.
- Using a fork, poke holes approximately 1 inch apart all over the cake.
- In a medium bowl, combine the cherry gelatin and 1 cup of boiling water. Stir until completely dissolved.
- Gently pour the gelatin mixture evenly over the warm cake, allowing it to soak into the holes.
- Let the cake cool completely.
- Spread the cherry pie filling evenly over the cooled cake.
- Top with the thawed whipped topping.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cake to chill.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
130g
Fat
49g
Carbs
18g