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Shirley Temple Poke Cake


Cherry with hints of lime flavors Shirley Temple Poke Cake, enjoy!

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Rate this recipe 4.2/5 (59 Votes)


  • One box mix of white cake
  • 3 eggs
  • 1/4 cup vegetable or canola oil
  • 1 jar of Maraschino Cherries, chopped roughly, save liquid
  • 7 Up, ice cold
  • 3 ounce box cherry flavored Jell-O
  • 1 tub Cool Whip Vanilla Frosting


Servings 10
Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

Mix cake batter somewhat according to box directions, using oil and eggs mentioned above, but substituting water with all of the juice from the jar of cherries {which provides about 1/3 cup} and the rest of the amount with 7 Up. After batter is completely mixed, fold in chopped cherries.

Bake according to package directions. Cool cake completely. Just FYI, you'll want to bake the cake in the pan you will serve out of. This is not a "turn-out" cake, it will remain in the pan because of the addition of Jell-O. I think glass casseroles work well for poke cake recipes.

Once cake is cool, use the wrong end of a wooden spoon and poke holes all over the cake. Let that sit out while you prepare the Jell-O it's okay if it gets a little dry, that will help the liquid to absorb.

Prepare Jell-O by boiling one cup of water. Add boiling water to bowl with powdered Jell-O in it and mix until Jell-O is dissolved. Quickly add one cup of chilled 7 Up and mix until incorporated.

Pour liquid Jell-O all over the top of the cake, letting it seep into all of the poked holes. Refrigerate overnight. Frost with Vanilla Cool Whip Frosting.


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