Cheerwine Poke Cake

cheerwine poke cake

Filled with cherry and chocolate flavor, this cake is sure to please a crowd. 

Cheerwine Poke Cake
Makes 10 to 12 servings
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  1. 1 (15.25-ounce) box devil’s food cake mix (We used Duncan Hines Devil's Food Cake Mix)
  2. 1 cup Cheerwine soda
  3. 3 large eggs
  4. 1⁄3 cup vegetable oil
  5. 1⁄2 cup chopped drained maraschino cherries
  6. 1 (3-ounce) box black cherry gelatin
  7. 1 cup boiling water
  8. 2 cups heavy whipping cream
  9. 1⁄2 cup confectioners’ sugar
  10. 1⁄2 cup plus 2 tablespoons maraschino cherry juice, divided
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
  2. In a large bowl, beat cake mix, Cheerwine, eggs, and oil with a mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Stir in cherries. Pour into prepared baking dish.
  3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool for 5 minutes. Using a fork, poke holes in warm cake.
  4. In a medium bowl, combine gelatin and 1 cup boiling water, stirring until combined. Pour over cake. Cover and refrigerate until chilled, about 4 hours.
  5. In a large bowl, beat cream, confectioners’ sugar, and 1⁄2 cup cherry juice with a mixer at high speed just until stiff peaks form; spread over cake. Drizzle remaining 2 tablespoons cherry juice over frosting. Using the back of a spoon, swirl juice into frosting.
Taste of the South


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