Sweet Cherry Poke Cake (Ultra-Moist, Bakery-Style Dessert)
This ultra-moist cherry poke cake features a fluffy vanilla cake soaked with rich cherry pie filling and finished with a light whipped topping. It’s an easy, bakery-style dessert that’s perfect for potlucks, holidays, and make-ahead entertaining.
Equipment
- 9×13-inch baking dish
- large mixing bowl
- Electric mixer
- wooden spoon handle or skewer
- rubber spatula
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 21 oz cherry pie filling
- 1 cup whipped topping or whipped cream
- fresh cherries for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat until smooth and lump-free.
- Pour the batter into the prepared dish and bake for 30–35 minutes, until a toothpick inserted comes out clean.
- Let the cake cool for 10 minutes. Use a wooden spoon handle or skewer to poke holes evenly across the surface.
- Spoon the cherry pie filling over the cake, gently pressing it into the holes so the juices soak in.
- Refrigerate the cake for at least 2 hours to allow the cherry flavor to fully absorb.
- Spread whipped topping evenly over the chilled cake. Garnish with fresh cherries if desired before serving.
Notes
Poke holes while the cake is still warm for best absorption. Chill thoroughly before topping for the ideal texture. For deeper flavor, refrigerate overnight before serving.