Cherry Coke Cake

  This cake is so pretty!  My dad proclaimed it the best cake EVER.  I am not sure it’s the best EVER, but everyone loved it so much I decided to blog it for you!   🙂

Cherry Coke Cake

{click title to print}

Cherry Coke Cake (4)



  • 1-½ cup Mini Marshmallows
  • 2 cups Flour
  • 2 cups Sugar
  • 1 teaspoon Baking Soda
  • 1 cup Softened Butter
  • 1 cup Of Cherry Coke
  • 3 Tablespoons Baking Cocoa
  • 2 whole Eggs
  • ½ cups Milk, Plus 1 Tsp. Lemon Juice
  • ½ teaspoons Real Vanilla


  • ¾ cups Softened Butter
  • 1 cup Confectioners Sugar
  • 7 ounces, weight Marshmallow Creme
  • 2 Tablespoons Frozen Cherry Juice Concentrate, Thawed
  • 21 ounces, weight Can Of Cherry Pie Filling, Divided Use
  • 2 cups Fresh Cherries, Pit Removed And Chopped

Spray 2, 9 inch rounds with baking spray and divide marshmallows between both pans.
In a large bowl, whisk flour, sugar and baking soda.
On the stove top, combine butter, cola and cocoa, bringing just to a boil. Add into flour mixture and combine.
Add in eggs, buttermilk and vanilla. Pour into pans, dividing evenly.
Bake at 350* for 25-30 minutes or until a toothpick comes out clean.
Cool for 10 minutes in pans before turning out onto cooling racks. Cool completely.

Beat butter with powdered sugar until smooth. Add in marshmallow creme and juice concentrate until just blended. Stir in half the can of cherry pie filling.
Place one cake layer on serving plate, shaving cake top to make a flat surface if necessary.  Spread with 1 cup frosting, remaining pie filling {if desired} and 2 cups fresh cherries, pitted and chopped. Carefully press second cake on top. Cover sides and top with remaining cherry frosting. Garnish with additional cherries.


Collage Cherry Coke Cake


Coconut Cream Poke Cake

This is post 2 for today, be sure to scroll down to post one to meet sweet 2 year old, Miles! 

I teasingly call my friend Brandie, from over at The Country Cook, “The Poke Cake Queen”. That girl has more delicious poke cakes on here site!  I’ve got my eye on her Boston Cream Poke Cake next, mmmm!

  I am a sucker for Coconut or anything Pina Colada-ish, so I knew I had to make this right away!  I had everything on hand but the Cream of Coconut naturally, so sweet Dale stopped at the store for me on his way home from work!

Coconut Cream Poke Cake

by The Country Cook (tell Brandie Tonya says HI!)  🙂



  • 1 box Cake Mix: White Or Golden Yellow
  • Ingredients Listed On Cake Box: Usually Eggs, Oil And Water
  • 15 ounces, fluid Can Of Cream Of Coconut (found In The Alcohol Aisle)
  • 8 ounces, weight Cool Whip , Thawed
  • 8 ounces, weight Sweetened, Flaked Coconut

Prepare and bake cake according to directions in a 9 x 13 pan. Remove cake from oven and while still hot, poke holes all over it with the end of a spoon.
Open your can of Cream of Coconut and stir well, pour evenly over entire cake. Chill cake for an hour, then spread with cool whip and sprinkle coconut over the top of all. Refrigerate until serving time for a minimum of 3 hours. It gets even BETTER, if you can wait overnight!

Dig in!