Cherry vanilla poke cake is an easy and tasty crowd pleasing dessert.
I have fond memories of Independence Day celebrations from my childhood. Daddy would grill burgers and hot dogs, Mama would make various side dishes and desserts. The aunts, uncles and cousins living in California, as well as Granddaddy, would come over.
We’d have a good ol time sharing stories, playing games, and the youngest batch of cousins might even put on some type of performance.
Now that we’re all grown up and some members are no longer with us the Fourth of July is a lot lower key. It’s usually just Mama, the auntlings, maybe my sister, and me. Depending on what everyone’s work schedule is we may have a cookout and head to one of the fireworks displays or just meet up there.
If you are like us and have yet to solidify your plans for the Fourth the Sunday Supper bloggers have your back. This week is all about easy to make recipes perfect for a last minute Independence Day celebration.
While this cherry vanilla poke cake isn’t the recipe for a last minute, “can you bring a dessert?,” call 20 minutes before you head out the door. It is easy enough that you can grab the ingredients today and have the cake ready before bed.
As you can tell I went full on red, white, and blue with this cake. I asked my oldest nephew if I should color the frosting or just use sprinkles and he said both.
This easy and delicious cake is a doctored up white cake mix, cherry gelatin, and the frosting is a mixture of vanilla pudding and whipped topping.
While I love baking and cooking from scratch this is one of the recipes I have no problem coming, mostly, from a box.
If the store is out of cherry flavored gelatin, strawberry would work beautifully. It would just be a strawberry vanilla poke cake instead of cherry vanilla poke cake.

Cherry Vanilla Poke Cake #SundaySupper
Ingredients
- 1 white cake mix 15 ounce
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 3 egg whites
- 1 whole egg
- 1 box cherry flavored gelatin 4 serving size
- 1 cup boiling water
- 1 cup cold water
- 1 box instant vanilla pudding mix 4 serving size
- 2 cups milk
- 1 tub whipped topping 8 ounce, thawed
- Blue food coloring optional
- Sprinkles optional
Instructions
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Preheat oven to 350
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Spray a 9 by 13 inch glass dish with cooking spray
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Place the cake mix, oil, buttermilk, egg whites, and egg in a large bowl
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Blend with a hand mixer for 3 minutes
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Pour into prepared dish and bake for 24 to 28 minutes or until fine crumbs remain when tested
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Use the handle of a wooden spoon and poke 12 to 15 holes in the cake
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Cool for 15 minutes
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Prepare the gelatin by whisking the gelatin in the boiling water for 2 minutes or until dissolved
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Whisk in the cold water and pour over the cake
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Let cake cool to room temperature and refrigerate for an hour
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Whisk the pudding mix and milk in a large bowl for two to three minutes or until thickened
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Fold in the whipped topping and food coloring if using until well blended
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Pour over cake and spread
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Cover and refrigerate for at least two hours
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Top with sprinkles if desired
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Store leftovers in the refrigerator
Recipe Notes
Does not include chilling
All-American Appetizers
- Honey Berry Blue Cheese Ball by Magnolia Days
- How to make Chicken Yakitori in Skewers for #SundaySupper by Asian In America
America the Beautiful Beverages
- Apple Pie Milkshake by Love and Confections
- Summer Berry Pitcher Mojitos by The Crumby Cupcake
Raise the Flag Breakfasts
- Breakfast Cake Stars with Strawberry Syrup by Sew You Think You Can Cook
- Red, White, and Blue Berrylicious Smoothie Bowl by The Hungry Goddess
For the Red, White and Blue Salads and Main Dishes
- Bang Bang Pork Chops by Wholistic Woman
- Blueberry and Watermelon Arugula Salad by A Mind Full Mom
- Blueberry Barbecue Sauce for Red, White and Blue Chicken Skewers by Caroline’s Cooking
- Firecracker Hot Dogs by Sunday Supper Movement
- Founder’s Mac and Cheese by Cooking Chat
- Pumped Up Potato Salad by Food Lust People Love
- Red Hot Chicken and Blue Cheese Bites by A Kitchen Hoor’s Adventures
- Red White & Blue Caprese Salad by Go Epicurista
- Red White and Blue Fruit Salad by A Day in the Life on the Farm
- Red, White, and Blue Salad by Simple and Savory
- Watermelon Salad with Feta & Blueberries by Monica’s Table
- Yankee Doodle Noodle Salad by Cindy’s Recipes and Writings
Oh Say Can You See Desserts
- All-American Patriotic Dessert Tarts by Family Around The Table
- Berry Cheesecake Flag Dessert by That Skinny Chick Can Bake
- Cherry Vanilla Poke Cake by Cookin’ Mimi
- Easy (No Bake!) Two Bite Berry Pies by Cooking With Carlee
- Firecracker Muddy Buddies by The Bitter Side of Sweet
- Flag Fruit Pizza by Dash of Evans
- Homemade Snow Cones by Palatable Pastime
- Patriotic M&M Cookie Bars by Alida’s Kitchen
- Patriotic Smoothie Pops by Crazed Mom
- Red, White, and Blue Berry Pound Cake Bites by Cupcakes & Kale Chips
- Red, White and Blue Fruit Kabob Flag by La Bella Vita Cucina
- Red, White, and Blue Fruit Tart by Life Tastes Good
- Red, White and Blue Granita by Dessert Geek
- Red, White, and Blue M&M Cookies by Grumpy’s Honeybunch
- Red White and Blue Parfaits by Desserts Required
- Red, White and Blue Popsicles by Our Good Life
- Red, White, and Blue Rice Krispie Treats by Hezzi-D’s Books and Cooks
- Red, White and Blue Shooting Stars by The Freshman Cook
- Red White and Blue Strawberries with Chantilly Cream by Pine Needles In My Salad
- Rice Krispies Treat Birthday Cake by Pies and Plots
- Rosemary Cookies with Tomato Jam by The Finer Cookie
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This post may be linked at these fabulous blogs as well as Weekend Potluck. and meal plan Monday
Very red, white, and blue! Tasty too! I great way to top off the 4th!
So yummy and festive!