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Cherry Vanilla Vampire Poke Cake — a playful, spooky dessert that’s equal parts nostalgic and over-the-top festive. It layers a soft vanilla cake with glossy cherry “blood,” cloudlike vanilla whipped cream, and chocolate sprinkles for the finishing touch. If you love easy, crowd-pleasing desserts with a theatrical twist, this is the perfect fall or Halloween centerpiece; it even pairs well with other cherry-forward treats like this Elegant Black Forest Cake Roll for a themed dessert table.

Why make this recipe

Quick to assemble using a boxed cake mix, yet impressive in presentation.
Kid-friendly and instantly festive — great for classroom parties or potlucks.
Flexible: easily adapt the cherry intensity, vanilla, or garnish to suit taste.

All together: it gives you a dramatic-looking dessert with minimal fuss, a vintage poke-cake technique that’s been given a spooky, seasonal twist.

Step-by-Step Guide to Making Cherry Vanilla Vampire Poke Cake

Overview and approach
This recipe uses a boxed vanilla cake mix as the base for speed and reliability. After baking, the poke technique lets cherry pie filling sink into the crumb for concentrated pockets of flavor — that’s the “vampire” blood effect. A stabilized whipped cream top keeps the cake light and silky, while chocolate sprinkles give the whole thing a playful, slightly gothic finish. Below is a detailed walkthrough so you can maximize flavor and avoid common pitfalls.

Before you begin

Gather ingredients and measure them out so assembly moves quickly: cake mix, eggs, water, oil, cherry pie filling, heavy cream, powdered sugar, vanilla extract, optional red food coloring, and sprinkles.
Preheat the oven in advance per the cake mix box so the batter goes into a hot oven for predictable rising.
Use a 9×13 inch pan for the right thickness and surface area for poking.

Detailed steps

Prep the pan and oven: Preheat your oven according to the cake mix instructions. Grease and flour a 9×13 inch baking pan, or line it with parchment with a light spray of nonstick baking spray for easy lifting.
Make the batter: In a large mixing bowl, combine the cake mix, 3 eggs, 1 cup water, and 1/3 cup vegetable oil. Beat on medium speed until the batter is smooth and no dry flour remains — about 2 minutes by hand or 1 minute with an electric mixer.
Bake: Pour the batter evenly into the prepared pan. Tap gently on the counter to knock out air bubbles. Bake according to the package directions (usually 25–35 minutes depending on oven) until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool slightly: Once baked, remove from the oven and let the cake cool for about 10 minutes in the pan. This initial cooling prevents the cherries from sinking too deeply and losing their distribution.
Poke the cake: Using the handle of a wooden spoon (or any similar tool), poke holes evenly across the top of the cake. Aim for holes about 1 inch apart and about 1/2 to 3/4 inch deep so the cherry filling will settle into the crumb.
Add cherry filling: Pour the 1 can cherry pie filling over the cake, spooning it so it seeps into the holes. For a more dramatic “blood” look, you can stir in a few drops of red food coloring into the filling before pouring (optional). Gently spread to cover the surface and fill the holes.
Cool completely: Allow the cake to cool completely to room temperature so the whipped cream doesn’t melt when spread on top.
Whip the cream: In a medium bowl, whip 1 cup heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Chill the bowl briefly before whipping for firmer results.
Spread the whipped cream: Spread the whipped cream evenly over the cooled cake with an offset spatula or large spoon, being gentle so you don’t disturb the filled holes.
Decorate: Optionally, sprinkle chocolate sprinkles on top for decoration; they resemble flies or specks of darkness to amplify the spooky aesthetic.
Chill and serve: Chill the cake in the refrigerator for at least 1–2 hours (longer is fine) before serving to allow the flavors to meld and to set the whipped topping. Enjoy your spooky treat!

Ingredients :

1 box vanilla cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
1 can cherry pie filling
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Red food coloring (optional)
Chocolate sprinkles (for decoration, optional)

Directions :

Preheat your oven according to the cake mix instructions. Grease and flour a 9×13 inch baking pan.
In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until well combined and pour into the prepared pan.
Bake according to package directions until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let it cool for about 10 minutes.
Using the handle of a wooden spoon, poke holes all over the top of the cake.
Pour the cherry pie filling (and any red food coloring, if using) over the cake, making sure it seeps into the holes for that ‘blood’ effect.
Allow the cake to cool completely.
In a medium bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the cooled cake.
Optionally, sprinkle chocolate sprinkles on top for decoration.
Chill the cake in the refrigerator before serving. Enjoy your spooky treat!

Best Way to Store Cherry Vanilla Vampire Poke Cake

Refrigerator: Store covered in an airtight container or tightly wrapped with plastic wrap at 35–40°F (2–4°C) for 3–4 days.
Freezer (not ideal but possible): Freeze tightly wrapped in plastic and foil for up to 1 month; thaw overnight in the refrigerator before serving. Note: whipped cream texture may change after freezing.
Serving temperature note: Keep chilled until just before serving to maintain whipped cream stability and the vivid cherry pockets.

Serving Suggestions for Cherry Vanilla Vampire Poke Cake
This cake is a dramatic showstopper on its own, but here are ways to present and enhance it:

Plate slices with a dollop of extra whipped cream and a sprig of fresh mint to contrast the red and white.
Serve with a scoop of vanilla bean or cherry-ripple ice cream to amplify the cherry-vanilla flavors.
For parties, cut into small squares and serve on a platter with mini dessert forks so guests can taste without committing to a whole slice.
Add a dusting of cocoa powder or a drizzle of warm chocolate sauce for an extra decadent finish.

Tips to make Cherry Vanilla Vampire Poke Cake (Q&A style)
Q: How do I keep the whipped cream firm and stable?
A: Chill your mixing bowl and beaters before whipping, use very cold heavy cream, and whip to stiff peaks. Serve within a few hours of assembly for best texture.

Q: My cake seems dry—how can I avoid that?
A: Don’t overbake: follow the lower end of the package time and check early. Also, the cherry filling adds moisture as it soaks in; don’t worry if the crumb looks slightly dry before poking and filling.

Q: Can I make this ahead of time?
A: Yes — assemble up to a day ahead and keep refrigerated. For best texture, add the chocolate sprinkles just before serving.

Variation (if any)

Cherry-Almond Twist: Substitute almond extract (1/2 teaspoon) for the vanilla in the whipped cream and fold 1/2 cup chopped maraschino cherries into the whipped cream before spreading. This adds a nutty, cherry-studded layer.
Dark Chocolate Swap: Use a chocolate boxed cake mix instead of vanilla for a “midnight” vampire vibe; keep the cherry filling and vanilla whipped cream for a classic Black Forest–meets-Halloween mashup.

FAQs
Q: Can I use fresh cherries instead of canned pie filling?
A: Yes. Cook fresh pitted cherries with a little sugar and cornstarch to make a loose filling, then cool before pouring over the cake. The canned filling gives a syrupy shine and convenience, but fresh will taste brighter.

Q: How long should I chill the cake before serving?
A: Chill for at least 1–2 hours; overnight is fine and will deepen the flavor as the cherry syrup infuses the cake.

Q: Is there a way to stabilize the whipped cream so it lasts longer?
A: For a more stable whipped topping, you can fold in a tablespoon of instant vanilla pudding mix or 1 teaspoon gelatin dissolved in 2 tablespoons warm water (cool slightly before adding) into the whipped cream and whip until firm.

What if things go wrong? — Troubleshooting bullets

If the cherry filling sinks too much: gently press any cherries back into place with a spoon and spread whipped cream carefully.
If whipped cream deflates: re-whip briefly on low speed and add a little more powdered sugar if needed.
If the cake is uneven: level with a serrated knife before poking, or emphasize presentation with extra cherries and sprinkles on the higher side.

Extra notes on flavor balance
The vanilla cake base is deliberately neutral to let the cherry filling shine. If you prefer more vanilla, increase the vanilla extract in the whipped cream to 1 1/2 teaspoons or fold in a teaspoon of vanilla bean paste. If you like a stronger cherry presence, add a second can of pie filling dolloped onto the top and gently worked into the holes.

How to plate for a party

Slice into even squares for a buffet-style presentation and place on a tray lined with doilies for an old-fashioned vibe.
For a more elegant approach, cut neat rectangles, place on chilled plates, and garnish with a small pipette of cherry syrup (or a drizzle) for guests to add more “blood” if they choose.
For kids, serve with plastic vampire teeth or themed picks to keep it fun.

Nutrition and serving size (approximate)

This is a richer dessert due to the whipped cream and cherry filling. A standard 9×13 cake yields about 12–16 servings depending on slice size.
A reasonable estimate per serving: 300–450 calories, depending on portion and whether additional ice cream or sauces are used.

Pairings

Drinks: Serve with hot coffee or a spiced hot chocolate for cool evenings; a sparkling shiraz or semi-sweet red wine complements the cherries for adult gatherings.
Other desserts: Pair with lighter citrus-based cookies or a simple almond biscotti to balance the richness.

Make-ahead timeline

Day before: Bake cake, poke and pour cherry filling, cover and refrigerate overnight. Whip cream on the day of serving and spread just before guests arrive.
Morning of: Bake and cool cake, poke holes, pour filling, and chill. Whip and top about 1–2 hours before serving.

Food safety note

Because this dessert contains whipped cream (perishable dairy), keep it refrigerated and don’t leave it at room temperature for more than 2 hours during service.

Creative presentation ideas

Halloween party: Add edible plastic fangs near the slice and place faux cobwebs (decorative, not edible) on the table for effect.
Valentine’s Day twist: Replace the chocolate sprinkles with heart-shaped candies or red sugar crystals for a romantic spin.

Final checklist before serving

Cake cooled to room temperature before adding whipped cream.
Whipped cream at stiff peaks and lightly sweetened.
Cherry filling evenly distributed and visually dramatic.
Cake chilled enough for clean slices.

Conclusion

If you want an easy, show-stopping dessert that’s both nostalgic and a little theatrical, this version of a Cherry Vanilla Vampire Poke Cake delivers in spades. For a similar spooky poke-cake twist and alternate ideas, see a detailed take on the Cherry Vanilla Vampire Poke Cake – Shaken Together, or compare techniques with a classic Vampire Poke Cake recipe for additional inspiration. Enjoy creating something delightfully dramatic and delicious for your next gathering.

Cherry Vanilla Vampire Poke Cake

Author: admin
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A playful, spooky dessert that layers a soft vanilla cake with glossy cherry ‘blood’, cloudlike vanilla whipped cream, and chocolate sprinkles.

Ingredients

Scale

1 box vanilla cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
1 can cherry pie filling
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Red food coloring (optional)
Chocolate sprinkles (for decoration, optional)

Instructions

Preheat your oven according to the cake mix instructions. Grease and flour a 9×13 inch baking pan.
In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until well combined and pour into the prepared pan.
Bake according to package directions until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let it cool for about 10 minutes.
Using the handle of a wooden spoon, poke holes all over the top of the cake.
Pour the cherry pie filling (and any red food coloring, if using) over the cake, making sure it seeps into the holes for that ‘blood’ effect.
Allow the cake to cool completely.
In a medium bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the cooled cake.
Optionally, sprinkle chocolate sprinkles on top for decoration.
Chill the cake in the refrigerator before serving.

Notes

Store covered in an airtight container in the refrigerator for 3-4 days. For best texture, add chocolate sprinkles just before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 375
Sugar: 22g
Sodium: 320mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg

Keywords: cherry, poke cake, Halloween, dessert, vanilla, spooky

Cherry Vanilla Vampire Poke Cake

Conclusion