Our Classic Cherry Poke Cake is a delightful blend of light, fluffy cake with a juicy burst of cherry filling in every bite. The sweet cherry sauce seeps into the poked holes, creating a beautifully moist texture that’s perfectly complemented by the creamy topping. Garnished with bright maraschino cherries, this cake is not only a feast for the taste buds but also a treat for the eyes.
This cherished recipe brings back nostalgic memories of family gatherings and special occasions. It’s easy to make and even easier to love, making it the perfect dessert for both novice bakers and seasoned chefs alike. Whether you’re celebrating a birthday, an anniversary, or simply indulging in a sweet craving, the Classic Cherry Poke Cake promises to deliver satisfaction and delight.
Decadent Cherry Bliss Cake
Ingredients:
For the Cake:
1 box (15.25 ounces) yellow cake mix, plus ingredients listed on the box (eggs, oil, water)
1 can (21 ounces) cherry pie filling
For the Cherry Sauce:
1/2 cup granulated sugar
1/4 cup water
1 tablespoon cornstarch
1/2 cup cherry juice (reserved from the cherry pie filling)
1/2 teaspoon almond extract
For the Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Maraschino cherries, for garnish
Directions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
Prepare the yellow cake mix according to the instructions on the box. Pour the batter into the prepared baking dish and spread it out into an even layer.
Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for 10 minutes. Poke holes all over the surface of the cake using the handle of a wooden spoon or a skewer.
Spread the cherry pie filling evenly over the warm cake, ensuring it fills the holes.
For the cherry sauce: In a small saucepan, combine sugar, water, cornstarch, cherry juice, and almond extract. Cook over medium heat, stirring constantly, until thickened. Let cool slightly, then pour over the cherry-filled cake.
Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the cherry sauce layer.
Garnish with maraschino cherries. Refrigerate for at least 2 hours before serving.
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 2 hours 45 minutes |
Kcal: Approximately 300 kcal per serving | Servings: 12 servings
FAQ – Classic Cherry Poke Cake
Q1: Can I use a different cake mix flavor? A1: Yes, you can use a different flavor of cake mix if you prefer. Vanilla, white, or even chocolate cake mix can work well with the cherry filling. The key is to choose a flavor that complements the cherry.
Q2: What if I don’t have cherry pie filling? A2: If you don’t have cherry pie filling, you can use another type of fruit pie filling such as strawberry or raspberry. For a more homemade approach, you can cook fresh or frozen cherries with a little sugar and cornstarch to thicken, then use this as your filling.
Q3: Can this cake be made in advance? A3: Yes, this cake benefits from being made in advance as it allows the cherry sauce to fully soak into the cake, enhancing the flavors. You can prepare it a day ahead and keep it refrigerated until ready to serve.
Q4: How do I store leftovers? A4: Leftover cake should be stored in the refrigerator, covered with plastic wrap or in an airtight container, to keep it moist and fresh. It will last for up to 5 days.
Q5: Can I freeze this cake? A5: Yes, you can freeze the cake. Wrap it well in plastic wrap and then aluminum foil to protect it from freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Q6: Is there a dairy-free alternative for the whipped cream topping? A6: For a dairy-free alternative, you can use coconut cream or a plant-based whipped topping available at most grocery stores. Make sure to chill the coconut cream overnight before whipping.
Q7: Can I make this cake gluten-free? A7: Yes, to make this cake gluten-free, use a gluten-free cake mix. Ensure all other ingredients, including the cherry pie filling and cornstarch, are certified gluten-free.
Q8: How do I ensure the whipped cream topping is stable? A8: To ensure the whipped cream topping is stable, make sure the heavy cream is very cold before you start whipping it. Adding a stabilizer such as cream of tartar or powdered sugar, as included in the recipe, also helps. Whip until stiff peaks form, but be careful not to overbeat.
Q9: Can I add nuts or chocolate chips to the cake? A9: Yes, adding finely chopped nuts or chocolate chips can add texture and flavor to the cake. Sprinkle them on top of the cherry pie filling or mix them into the batter for an added twist.
Q10: How do I make the cherry sauce thicker or thinner? A10: The thickness of the cherry sauce can be adjusted by the amount of cornstarch. For a thicker sauce, add an extra teaspoon of cornstarch dissolved in a little cold water before adding it to the sauce. For a thinner sauce, reduce the amount of cornstarch or add a bit more cherry juice or water.
