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+ servings

Cheerwine Poke Cake

Servings 16 servings


  • 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.