Shirley Temple Poke Cake

By Susan52

Ingredients

• 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 oz. box of cherry flavored Jell-O
• 1 tub Cool Whip Vanilla Frosting

Details

Servings 8
Preparation time 20mins
Adapted from ishouldbemoppingthefloor.com

Preparation

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. For instance, my cake mix called for one cup of water, I used the 1/3 cup of cherry juice and then 2/3 cup of 7Up to get the full amount of liquid.

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.