This delicious southern poke cake is flavored with cherry gelatin and Cheerwine and covered in a cloud of whipped cream. Cheerwine is produced in Salisbury, NC and can be found throughout the southeast. I also love to make this Cheerwine Bundt Cake with it.
Poke Cakes are perfect for summer picnics and potlucks since they feed a crowd, are served chilled, and can be made in advance.
If you haven’t had Cheerwine before, it kind of tastes like cherry Dr. Pepper. And no, there is no wine or alcohol of any kind in it. It is ultra-sweet and syrupy with a fabulous cherry flavor.
This Cheerwine Poke Cake has tons of cherry flavor, not only from Cheerwine, but cherry gelatin and chopped maraschino cherries.
It is a cherry-i-fic summer dessert!
- 1 box white cake mix, I used Duncan Hines, plus ingredients needed on back of box
- 1 cup Cheerwine
- 1/2 cup chopped maraschino cherries
- 1 1/2 cups Cheerwine
- 1 (3-ounce) box cherry-flavored gelatin
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 2 tablespoons liquid from Maraschino cherry jar
- Maraschino cherries for garnish
- Grease a 9X13-inch pan and preheat oven to 350 degrees.
- Prepare cake mix according to package directions, using the 1 cup of Cheerwine instead of water and stirring in chopped cherries.
- Pour batter into prepared pan and bake for recommended time on cake box. Cool 15 minutes.
- In a small saucepan, bring 1 1/2 cups Cheerwine to a boil. Remove pan from heat and stir in gelatin until dissolved.
- Use a straw or handle of a wooden spoon to poke holes in cake about every 2 inches.
- Pour gelatin mixture evenly over cake.
- Cover and refrigerate for at least 4 hours.
- Using an electric mixer, beat heavy cream, confectioners' sugar and cherry juice until stiff peaks form. Spread whipped cream on top of cake and garnish with cherries. Keep leftovers refrigerated.
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