The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.
Now, you might wonder how a girl from Crete fell in love with something like Cherry Jello Poke Cake with Cream Cheese Frosting. Let me tell you it happened on a summer afternoon when I wanted to surprise my nieces with something bright, playful, and sweet. I had seen this Cherry Jello Poke Cake with Cream Cheese Frosting in an old magazine, and I felt curious. The vibrant red cherries soaking into soft vanilla cake felt cheerful and inviting.
When I made my first Cherry Jello Poke Cake with Cream Cheese Frosting, my kitchen smelled like vanilla and sugar, and the bright cherry color made me smile instantly. It felt different from my usual Mediterranean desserts, but it still carried the same spirit simple ingredients, shared with love.
Since then, this Cherry Jello Poke Cake with Cream Cheese Frosting has become one of my favorite celebration cakes. It looks impressive, but it stays wonderfully easy. And I promise you, once you taste that creamy frosting against the juicy cherry-soaked cake, you will understand why I keep making it again and again.
Why I Love Making This Recipe
I love this cake because it feels playful and nostalgic. The bright cherry color reminds me of summer fruit stalls back home, where cherries spill out of wooden baskets under the Cretan sun.
Cherry Jello Poke Cake with Cream Cheese Frosting gives me three beautiful layers of joy:
- Soft, fluffy cake
- Sweet cherry flavor that seeps into every bite
- Tangy, creamy frosting that balances everything perfectly
I love how the cherry gelatin slides into the tiny holes of the cake, creating little rivers of flavor. I love spreading the cream cheese frosting on top and watching it smooth out like silk. And I especially love slicing into it and seeing those bright pink streaks inside.
This cake brings smiles immediately. Children adore the color. Adults love the creamy richness. And I love how simple it feels to make.
Ingredients & Little Kitchen Secrets
For the Cake:
- 1 box (15.25 oz / 432g) vanilla or white cake mix
- 3 large eggs
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) vegetable oil
For the Cherry Layer:
- 1 package (3 oz / 85g) cherry gelatin
- 1 cup (240 ml) boiling water
- ½ cup (120 ml) cold water
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed for smoothness)
Optional Topping:
- Fresh cherries
- White chocolate shavings
- Maraschino cherries
My Little Kitchen Secrets
I always let my cream cheese and butter sit at room temperature before mixing. Soft ingredients create smooth frosting without lumps.
When I poke the cake, I use the handle of a wooden spoon. I make evenly spaced holes across the entire cake. I do not rush this part because the holes allow the cherry flavor to soak deep inside.
I also let the cake chill completely before frosting. Patience makes everything better.
How I Make It, Step by Step
1. Prepare the Cake
I preheat my oven to 180°C (350°F). I grease a 9×13-inch baking dish lightly with butter or oil.
In a large bowl, I mix the cake mix, eggs, milk, and oil. I beat everything until smooth and creamy. I pour the batter into the prepared dish and smooth the top.
I bake the cake for about 28–32 minutes, until a toothpick inserted in the center comes out clean.
Then I let the cake cool for about 15 minutes. I do not let it cool completely at this stage.
2. Poke the Cake
While the cake is still slightly warm, I take the handle of a wooden spoon and gently poke holes all over the surface. I space them about 2 cm apart. I make sure not to press all the way to the bottom — just deep enough to allow the gelatin to seep in.
3. Prepare the Cherry Gelatin
In a bowl, I dissolve the cherry gelatin in 1 cup of boiling water. I stir until completely dissolved.
Then I add ½ cup cold water and stir again.
4. Pour the Cherry Mixture
Slowly, I pour the cherry gelatin over the cake. I focus on filling the holes evenly. I watch as the red liquid disappears into the cake like magic.
I place the cake in the refrigerator and let it chill for at least 3 hours. Sometimes I leave it overnight.
5. Make the Cream Cheese Frosting
In a large bowl, I beat the softened cream cheese and butter until smooth and fluffy.
I add powdered sugar gradually, mixing well after each addition. I add vanilla extract and continue beating until creamy. If the frosting feels too thick, I add 1 tablespoon of milk.
6. Frost the Cake
Once the cake is completely chilled, I spread the cream cheese frosting evenly over the top. I smooth it gently with a spatula.
Then I decorate with fresh cherries or white chocolate shavings.
How I Serve It at Home
I cut generous squares and place them on simple white plates. I love serving this Cherry Jello Poke Cake with Cream Cheese Frosting during family gatherings, birthdays, or summer evenings after dinner.
Sometimes I pair it with Greek coffee. Other times I serve it with iced tea for the children.
This cake feels festive without trying too hard.
Storage, Reheating & Make-Ahead Tips
I always store this cake in the refrigerator because of the cream cheese frosting. I cover it tightly with plastic wrap or keep it in an airtight container.
It stays fresh for up to 4 days.
I do not reheat it. I serve it chilled. The cool texture makes it even more refreshing.
If I want to prepare it ahead, I bake and soak the cake one day before serving. I frost it the next day. This method makes the flavors even deeper.
100-Word Short Version
Cherry Jello Poke Cake with Cream Cheese Frosting is a soft vanilla cake soaked with bright cherry gelatin and topped with rich, tangy cream cheese frosting. I bake the cake, poke holes across the surface, and pour dissolved cherry gelatin over it so the flavor seeps inside. After chilling, I spread smooth cream cheese frosting on top and decorate with cherries. This cake feels light, colorful, and refreshing. I serve it cold, making it perfect for summer gatherings, birthdays, and family celebrations. It stays moist, flavorful, and beautifully vibrant in every slice.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 50 minutes
🛒 Ingredients
1 box vanilla cake mix
3 eggs
1 cup milk
½ cup vegetable oil
1 package cherry gelatin
1 cup boiling water
½ cup cold water
8 oz cream cheese
½ cup butter
2 cups powdered sugar
1 tsp vanilla
👩🍳 Instructions
- Preheat oven to 350°F.
- Mix cake ingredients and bake in 9×13 pan.
- Poke holes in warm cake.
- Dissolve gelatin in boiling water, add cold water.
- Pour gelatin over cake.
- Chill 3 hours.
- Beat frosting ingredients until smooth.
- Spread frosting over chilled cake.
📝 Notes
Let cake chill fully before frosting. Store refrigerated.
🍽️ Nutrition
Calories: approx. 380 per slice
Carbs: 52g
Fat: 18g
Protein: 4g
Sugar: 38g
Cherry Jello Poke Cake with Cream Cheese Frosting
- Total Time: 3 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Cherry Jello Poke Cake with Cream Cheese Frosting is a soft, moist vanilla cake soaked with vibrant cherry gelatin and topped with a rich, tangy cream cheese frosting. Every bite bursts with sweet cherry flavor balanced by creamy smoothness. It’s an easy, crowd-pleasing dessert perfect for holidays, birthdays, potlucks, and summer gatherings.
Ingredients
- 1 box (15.25 oz / 432g) vanilla or white cake mix
- 3 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 1 package (3 oz / 85g) cherry gelatin (Jell-O)
- 1 cup (240 ml) boiling water
- 1/2 cup (120 ml) cold water
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
- Fresh cherries, maraschino cherries, or white chocolate shavings for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, beat cake mix, eggs, milk, and oil until smooth (about 2 minutes).
- Pour batter into the dish and bake 28–32 minutes, until a toothpick comes out clean.
- Cool cake 15 minutes. Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch (2–3 cm) apart.
- In a bowl, dissolve cherry gelatin in boiling water, stirring until fully dissolved. Stir in cold water.
- Slowly pour the gelatin mixture evenly over the cake, aiming into the holes so it soaks in.
- Cover and refrigerate at least 3 hours (or overnight) until fully chilled and set.
- For frosting: beat cream cheese and butter until fluffy and smooth.
- Add powdered sugar gradually, then mix in vanilla. Add milk 1 tablespoon at a time if needed for a spreadable texture.
- Spread frosting over the chilled cake. Garnish if you like. Slice and serve cold.
Notes
Chill time matters—at least 3 hours, but overnight gives the best flavor and cleanest slices. Keep the cake refrigerated because of the cream cheese frosting. Store covered for up to 4 days. For a twist, swap cherry gelatin for strawberry or raspberry. If your frosting feels too soft, chill it 10–15 minutes before spreading.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Conclusion
Cherry Jello Poke Cake with Cream Cheese Frosting reminds me that baking does not need to be complicated to feel special. It brings color to the table and smiles to the room. When I slice into it and see those bright cherry streaks, I feel proud not because it looks perfect, but because I made it with care.
I hope you try this cake in your own kitchen. Let it bring sweetness, laughter, and togetherness into your home.
With love,
INAYA 💕
