I think every generation has their own version of a poke cake. As a little girl, I can remember visiting my mom’s aunt that I had never met before; she lived in Brooklyn, NY. She was so happy we came to see her and I remember my mom whispering to me that Aunt Ruby was a great baker and she probably had a bunch of delicious desserts for us to try. That was the truth! She made cookies, danishes, a pie, but the star of the show was her famous Poke cake. It was so pretty to look at and I still remember to this day how much I loved that cake. It was moist and so flavorful. She gave us all these treats to take home but all I wanted was that Poke cake.
So, here is my version of Aunt Ruby’s Poke cake, but of course in a skinny version. I hope you enjoy this and I would love to know if you have a story to share as well. Your sweet comments are always welcome.
Nutrition: calories 155, fat 1.1 g, carbs 33.4 g, fiber less than 1 g, sugar 17.1 g, sodium 265.8 mg, protein 1 g, Weight Watcher PointsPlus® 4
Old Fashioned Cherry Poke Cake
- 1 Box Betty Crocker Super moist cake mix — any of the white or vanilla flavors will do.
- 1 small box black cherry sugar free Jell-O mix
- 1 can light cherry pie filling
- 1/2 cup Egg Beaters or any store brand egg substitute — or 2 large egg whites
- 1 tub Cool Whip free — 8 ounce size
- 1 1/2 tsp vanilla extract
- 1 tsp baking powder
- 2 tbsp all-purpose flour
- 2 tsp super fine sugar
- 2 – 2 1/2 cups cherry seltzer or sugar free Sprite/any lemon lime soda
- 1-2 ice cubes
- Red or pink food coloring — optional
- Preheat oven to 350 degrees, spray a 13 X 9 cake pan with cooking spray and set aside.
- In a large bowl, mix together the cake mix along with the 2 tbsp flour, baking powder, vanilla extract, egg beaters and seltzer. Mix well and then switch to a hand mixer.
- Mix for at least 2 minutes until smooth.
- Pour batter into prepared baking pan and bake for about 20 to 30 minutes or until wooden skewer or tooth pick comes out clean with some dry crumbs. Set cake on a cooling rack, take a fork and “poke” holes down to the bottom. Holes should be at 1 inch intervals. Set aside until next step.
- While the cake is cooling, prepare the Jell-O. Place the Jell-O in a heat proof measuring cup and add 1 cup of boiling water. Stir well to completely dissolve. I used a small wire whisk to mix well. Add 1-2 ice cubes just to cool off a bit. No more is needed.
- Pour the Jell-O over the entire cake and let it seep through. Store in fridge for about 15 minutes.
- While the cake is in the fridge, open the can of cherries, mix in the 2 tsp of super fine sugar, and mix well.
- Take the cake out of the fridge. It will still be a little warm. Pour the cherries over the cake and spread them spread evenly. Put cake back in the fridge for 10 minutes.
- Open up your tub of Cool whip free and add a few drops of food coloring (optional). Stir in until it reaches your desired color. I make mine pink for the top of the cake; it looks so cheery and festive.
- Take the cake out of fridge again and spread the Cool whip over the top and swirl to make it look pretty.
- Place back in fridge for at least 1- 1 1/2 hours. Remove from fridge and cut into nice large pieces and enjoy this luscious treat!
Fabulous Ready To Go Cake Recipes:
Cinnamon Cranberry Coffee Cake
Outrageous Oreo Cookies And Cream Poke Cake
Light as Air Pear Coffee Cake