Classic Shirley Temple Poke Cake

Step 1

Heat oven according to the instructions on the box of cake mix. Lightly grease a 9 x 13-inch baking dish.

Step 2

Prepare the cake batter according to the instructions on the package, using the eggs and oil listed above. Substitute the water called for on the box of cake mix with a mixture of the reserved cherry juice (about 1/3 cup); supplement the cherry juice with the chilled ginger ale to get the amount of water required on the box.

Step 3

Fold the cherries into the cake batter. Bake the cake according to the instructions on the package. The cake is done when a wooden skewer, inserted in the middle of the cake comes out clean.

Step 4

Let the cake cool completely. Using the bottom end of the handle of a wooden spoon, poke holes all over the cake.

Step 5

Prepare the Jell-O. In a large measuring cup, add 1 cup of boiling water to the Jell-O powder and mix for 2 minutes, until the powder is dissolved. Add 1 cup of cold ginger ale to the mixture and mix until blended (about 2 minutes).

Step 6

Pour the Jell-O mixture over the top of the cake.

Step 7

Chill overnight.

Step 8

Spread the whipped frosting over the cake.