Cherry Poke Cake
Cherry Poke Cake
This Cherry Poke Cake is an easy, old-fashioned dessert made with a fluffy white cake, sweet cherry pie filling, and a thick layer of Cool Whip. The cherry filling settles into the holes throughout the cake, giving every slice ribbons of sweet cherry flavor.
It’s cool, creamy, fruity, and incredibly easy to make with just a handful of ingredients.
Using a boxed white cake mix keeps this recipe simple, while canned cherry pie filling gives you plenty of juicy cherries without having to make a filling from scratch. After the cake chills, spread Cool Whip over the top for a light and creamy finish.
This is the kind of easy dessert that’s perfect for summer parties, potlucks, family gatherings, Valentine’s Day, Memorial Day, Fourth of July, Christmas, or anytime you need a simple cake that can feed a crowd.
Why You’ll Love This Cherry Poke Cake
Poke cakes are some of my favorite desserts when I need something easy but still want every bite to have plenty of flavor.
You’ll love this cherry version because it’s:
- Made with white cake mix
- Filled with cherry pie filling
- Topped with Cool Whip
- Easy to make
- Perfect for making ahead
- Served cold
- Great for potlucks and parties
- Pretty enough for holidays
- Full of cherry flavor
And because it starts with a boxed cake mix and canned pie filling, most of the work is already done for you.
Ingredients
- 1 box white cake mix
- Eggs, oil, and water called for on the cake mix box
- 1 can (21 ounces) cherry pie filling
- 1 container (8 ounces) Cool Whip, thawed
- Maraschino cherries for decorating, optional
How to Make Cherry Poke Cake
Bake the White Cake
Preheat the oven according to the directions on your cake mix.
Lightly grease a 9 x 13-inch baking dish.
Prepare the white cake mix according to the package directions using the eggs, oil, and water called for on the box.
Pour the batter into the prepared baking dish.
Bake according to the package directions until the cake is lightly golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven.
Poke Holes in the Cake
Allow the cake to cool for about 10–15 minutes.
While it’s still slightly warm, use the handle of a wooden spoon to poke holes all over the cake.
Space the holes approximately 1 inch apart.
Don’t poke all the way through the bottom of the cake. You want deep pockets that will hold the cherry filling.
Add the Cherry Pie Filling
Spoon the cherry pie filling over the top of the cake.
Use the back of a spoon or a small spatula to gently spread the filling over the surface.
Pay special attention to the holes, gently pressing some of the cherry filling and sauce down into them.
You don’t necessarily need to force whole cherries into every hole. The thick cherry sauce settling into the cake is what gives you those beautiful streaks of cherry flavor when the cake is sliced.
Spread the remaining pie filling evenly over the top.
Chill the Cake
Allow the cake to cool completely.
Cover the baking dish and place it in the refrigerator for at least 2 hours.
I actually prefer making this cake several hours ahead or even the night before serving.
As it chills, the cherry filling has time to soak into the white cake.
Add the Cool Whip
Once the cake is completely cold, spread the thawed Cool Whip over the cherry layer.
Use a spatula to spread it all the way to the edges.
You can leave the Cool Whip smooth or create little swirls across the top.
Return the cake to the refrigerator until you’re ready to serve.
Decorating Cherry Poke Cake
This cake is pretty with nothing more than cherry filling and Cool Whip, but you can easily dress it up for a party or holiday.
Try topping it with:
- Maraschino cherries
- Fresh cherries
- White chocolate curls
- Mini chocolate chips
- Graham cracker crumbs
- Red sprinkles
- Valentine’s Day sprinkles
- Christmas sprinkles
- Toasted sliced almonds
For a simple presentation, I like adding a few spoonfuls of cherry pie filling over the Cool Whip and gently swirling them together.
Then add a cherry to each slice before serving.
Why Use White Cake Mix?
White cake gives you a beautiful contrast with the bright red cherry filling.
When you slice into the cake, you’ll see white cake with streaks and pockets of cherry running throughout.
You can certainly use another cake flavor, but white cake keeps the cherry flavor front and center.
Can I Use Yellow Cake Mix?
Yes.
Yellow cake mix works perfectly if that’s what you have in your pantry.
The flavor will be a little richer and more buttery than white cake, but it still pairs beautifully with cherry pie filling.
You could also use vanilla or French vanilla cake mix.
Chocolate Cherry Poke Cake
Chocolate and cherry are another delicious combination.
Replace the white cake mix with chocolate cake mix and prepare the recipe the same way.
Add the cherry pie filling and Cool Whip, then finish the cake with chocolate curls or mini chocolate chips.
It tastes a little like a super-easy Black Forest-inspired cake.
Cherry Cheesecake Poke Cake
You can also add cheesecake flavor.
Prepare a box of instant cheesecake pudding according to the package directions and spread it over the chilled cherry-filled cake.
Then add the Cool Whip.
The combination of white cake, cherries, cheesecake pudding, and whipped topping makes an especially decadent dessert.
Can I Use Homemade Cherry Pie Filling?
Absolutely.
If you have homemade cherry pie filling, use it in place of the canned filling.
You’ll need approximately 2 cups.
Just make sure the homemade filling has cooled before adding it to the cake.
Can I Make Cherry Poke Cake Ahead of Time?
Yes, and I actually recommend it.
Poke cakes get even better after they’ve had time to chill.
You can prepare the cake and add the cherry filling the night before serving.
Cover and refrigerate overnight.
Add the Cool Whip the next morning, or add it the night before if you want the entire dessert finished.
Keep the cake refrigerated until you’re ready to serve.
How Long Should a Poke Cake Chill?
Give your Cherry Poke Cake at least 2 hours in the refrigerator.
Four hours is even better.
Overnight is great if you’re preparing it for a party or holiday.
Chilling allows the cake to become cold and moist while the cherry filling settles into all those little holes.
How to Get Cherry Filling Into the Cake
Cherry pie filling is much thicker than Jell-O or pudding, so it won’t completely disappear into the holes.
That’s okay.
After poking the cake, spread the pie filling over the surface and use the back of your spoon to gently work some of the cherry sauce into the holes.
You can chop some of the cherries into smaller pieces if you’d like more of the actual fruit to work its way into the cake.
The remaining cherries stay on top, creating a delicious cherry layer underneath the Cool Whip.
Strawberry Poke Cake Variation
You can use the exact same method with strawberry pie filling.
Bake the white cake, poke the holes, add strawberry pie filling, chill, and top with Cool Whip.
Blueberry pie filling would also be delicious.
This makes the basic recipe easy to change depending on the season or holiday.
Red, White and Blue Poke Cake
Cherry Poke Cake is perfect for Memorial Day and the Fourth of July.
The white cake, red cherry filling, and white Cool Whip already give you two of the colors.
Decorate the top with fresh blueberries and strawberries for an easy red, white, and blue dessert.
Christmas Cherry Poke Cake
Cherries also make this cake beautiful for Christmas.
Add red and green sprinkles over the Cool Whip or decorate the top with maraschino cherries.
The bright cherry red against the white whipped topping makes it naturally festive.
How to Store Cherry Poke Cake
Cover the baking dish tightly with plastic wrap or a fitted lid.
Store the cake in the refrigerator.
Because it’s topped with Cool Whip and contains a moist fruit filling, it should remain refrigerated rather than sitting at room temperature for long periods.
For the best flavor and texture, enjoy it within about 3–4 days.
Recipe Notes
White cake mix gives you the prettiest contrast with the red cherry filling, but vanilla or yellow cake mix will also work.
If the cherries in your pie filling are especially large, roughly chop some of them before spreading the filling over the cake. This makes it easier to get cherry pieces into the holes.
Don’t add Cool Whip while the cake is warm. Wait until the cake and cherry filling are completely cool.
For the best flavor, let the cake chill for several hours before serving.
You can make Cherry Poke Cake the night before serving, making it a great make-ahead dessert for parties and holidays.
An Easy Cherry Dessert for Any Occasion
Sometimes the simplest desserts are the ones everyone goes back for.
This Cherry Poke Cake starts with an ordinary box of white cake mix, but poking holes throughout the warm cake and covering it with cherry pie filling transforms it into something completely different.
The cherry sauce works its way into the fluffy white cake while the cherries create a sweet fruit layer on top. Once everything is cold, a thick layer of creamy Cool Whip finishes it off.
It’s easy, pretty, and perfect for feeding a crowd. Whether you’re making it for a summer cookout, Christmas dinner, Valentine’s Day, or simply because you have a can of cherry pie filling in the pantry, this is one of those easy poke cake recipes worth keeping.
