Last Updated on March 16, 2026 by Kimberly Stroh

When warmer months come around, I love to focus my desserts on something lighter. Fruit is always a better option than their heavier chocolate counterparts for spring and summer. The fruit always adds a beautiful color, too. This Cherry Poke Cake recipe is perfect for your spring gatherings. The red color, moist cake, and fluffy marshmallow topping make it a great dessert for Easter or your patriotic summer holidays.

Why I Love This Recipe

If you’ve never made a poke cake before, you’re in for a real treat. Here’s the secret: THEY ARE EASY. You don’t have to layer anything or worry about frosting difficult surfaces. Just bake and spread the frosting. The true beauty of this cake is the vertical stripes it makes from the pokes. That lets the filling seep into the cake, creating those stripes, and making it extra moist.

Just slice into squares, add a little extra whipped topping, and then mix up what you’d like to add on top. Finishing with fresh cherries, more cherry pie filling, and sliced almonds makes for a gorgeous dessert.

Looking for even more poke cake recipes? They’re so easy! I love this Banana Split Poke Cake recipe, and for coffee lovers, the Coffee Caramel Poke Cake. For another summer option, Strawberry Poke Cake is my go-to!

Cherry Poke Cake Ingredients:

• White Cake Mix
• Eggs
• Vegetable Oil
• Almond Extract
• Cherry Gelatin
• Water for the Gelatin

Frosting Ingredients –

• Whipped Topping
• Marshmallow Fluff
• Powdered Sugar
• Almond Extract

How To Store Leftovers

Cherry Poke Cake should be stored in the refrigerator because of the gelatin and whipped topping. Cover the cake tightly with plastic wrap or transfer slices to an airtight container to keep it fresh and prevent it from drying out.

Properly stored, the cake will last about 3–4 days in the refrigerator. For the best flavor and texture, let a slice sit at room temperature for about 10 minutes before serving so the cake softens slightly. Freezing is generally not recommended once the cake has been topped with whipped topping, since it can separate and become watery when thawed.

How To Make Cherry Poke Cake

For The Cake: Preheat the oven to 350°F and coat a 13×9 baking dish with non-stick cooking spray. Combine cake mix, eggs, water, oil, and almond extract until smooth.

Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool for 15 minutes. Combine gelatin and boiling water, and stir for about 2 minutes until dissolved. Then add cold water. Using a wooden skewer or large fork, poke holes into the cake about every 1/2 inch. 

Carefully pour gelatin over the cake. Place in refrigerator at least 3 hours or overnight.

For The Frosting: In a mixing bowl, combine all ingredients, starting with ¼ cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.

Spread over cake. Store in refrigerator until ready to serve. Store leftovers in refrigerator covered with plastic wrap. Serve with fresh cherries, canned cherries or sliced almonds.