Champagne Cherry Poke Cake

3.50 from 4 ratings

Everyone loves poke cake. It's a great vintage recipe that stands the test of time. I love it for celebrations like New Year's Eve!

Prep Time15

Cook Time25

Additional Time2

Total Time2 40

Course: Dessert

Cuisine: American

Keyword: adult poke cake, cake mix, champagne, cool whip, jello, jello poke cake, vintage cake recipe

Servings: servings

Author: Beth

1 box white cake mix plus ingredients on back of box, *replace the water with champagne*
1 box cherry flavored jello mix 3 oz
1 cup boiling water
½ cup cold water
1 container cool whip thawed

cherries 16-20 or one for each piece of cake
1-2 squares white chocolate candiquik depending on how my cherries you’re dipping
1 tsp vegetable shortening
1-2 containers gold glitter sprinkles

Bake the cake mix according to the directions on the package, however substitute the water for champagne, so if your box calls for 2/3 cup water use 2/3 cup champagne.
Allow the cake to completely cool before poking holes.
Once cooled, use a straw to poke holes all over the top of the cake.
Combine the cherry jello mix and boiling water, and stir until dissolved.
Add in the cold water, and stir again.
Pour the jello mixture evenly over the cake, allowing it to seep into the holes you created.
Cover and refrigerate for 2 hours.
Before serving, top the cake with cool whip and garnish each piece with a cherry dipped in gold sprinkles.

Pour the gold sprinkles in a very small bowl.
Wash and dry the cherries. Melt 1 square of white chocolate candiquik with vegetable shortening in the microwave for 1 minute and 30 seconds on 50% power. Continue to microwave on 50% power in 20 second intervals until the chocolate is melted.
Dip one cherry at a time in the melted chocolate, allowing the excess chocolate to fall back into the bowl.
Then dip each cherry into the bowl with gold sprinkles. You may have to shake or rotate the sprinkles to get them to cover all of the chocolate. Place on a plate to harden until your ready to use them.