Cherry Poke Cake (Print Version)

White cake poked with holes and filled with cherry Jell-O, topped with fluffy cream cheese frosting and cherry pie filling.

# Ingredients:

→ For the Cake

01 - 15.25 oz box white cake mix
02 - Large egg whites (as called for on the cake mix box)
03 - Water (as called for on the cake mix box)
04 - Vegetable oil (as called for on the cake mix box)
05 - 3 oz box cherry Jell-O
06 - 1 cup boiling water
07 - 1/2 cup cold water

→ For the Frosting

08 - 8 oz block cream cheese, softened to room temperature
09 - 1 cup powdered sugar
10 - 1 1/2 cups heavy cream

→ For the Topping

11 - 21 oz can cherry pie filling

# Instructions:

01 - Preheat your oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Prepare the white cake mix according to package instructions using egg whites, water, and vegetable oil. Pour the batter into the prepared dish and bake on the middle rack for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
02 - Let the cake cool for 10 to 15 minutes. Using the end of a wooden spoon (or a straw), poke holes all over the cake about 1 inch apart. These holes are what make it a poke cake!
03 - In a medium bowl, whisk together the cherry Jell-O and 1 cup of boiling water until the gelatin is completely dissolved. Slowly whisk in 1/2 cup cold water.
04 - Pour the gelatin mixture evenly over the cake, making sure it seeps into all those holes. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or until it's completely chilled - this lets the Jell-O set.
05 - Once the cake is cooled, make the frosting. Beat the softened cream cheese and powdered sugar in a large bowl until smooth. Gradually add the heavy cream and beat until the mixture is light and fluffy.
06 - Spread the frosting evenly over the chilled cake. Spoon the cherry pie filling over the frosting and spread it out to cover the top.
07 - Slice, serve, and enjoy! This cake needs to stay refrigerated.

# Notes:

01 - The 4-hour chill time is important - it lets the Jell-O fully set in the cake.
02 - Make sure the cream cheese is fully softened to room temperature for smooth frosting.
03 - You can use a straw if you don't have a wooden spoon for poking holes.
04 - This cake is best served cold right from the fridge.
05 - The frosting is like a stabilized whipped cream - light and fluffy!

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