Print
Ingredients
Scale
- 15.25 ounce box white cake mix
- large egg whites (as called for on the cake mix box)
- water (as called for on the cake mix box)
- vegetable oil (as called for on the cake mix box)
- 3 ounce box cherry jell-o
- 1 cup boiling water
- ½ cup cold water
- 8 ounce block cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 ½ cups heavy cream
- 21 ounce can cherry pie filling
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
- Prepare the white cake mix according to package instructions, using egg whites, water, and vegetable oil. Pour the batter into the prepared dish and bake for 28-32 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for 10-15 minutes. Poke holes into the cake about 1 inch apart using the end of a wooden spoon or similar object.
- In a medium bowl, whisk together the cherry Jell-O and boiling water until dissolved. Slowly add in the cold water.
- Pour the gelatin mixture evenly over the cooled cake, ensuring it seeps into the holes. Cover with plastic wrap and refrigerate for at least 4 hours.
- Prepare the frosting by beating the softened cream cheese and powdered sugar until smooth. Gradually add the heavy cream and beat until fluffy.
- Spread the frosting evenly over the chilled cake and top with cherry pie filling.
- Slice, serve, and enjoy! Keep refrigerated.
Notes
Feel free to substitute other flavors of jell-o for a different twist.
Make sure the cream cheese is at room temperature to achieve a smooth frosting.
- Prep Time: 20 minutes
- Cook Time: 290 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg