Mix cake batter somewhat according to box directions, using oil and eggs mentioned above, but substituting water with all the juice from the jar of cherries {which provides about 1/3 cup} and the rest of the amount with 7 Up. After batter is entirely mixed, fold in chopped cherries.

Bake according to package directions. Cool cake entirely. Just FYI, you will want to bake the cake in the pan you’ll serve out of. This is not a “turn-out” cake, it will remain in the pan because of the addition of Jell-O. I believe 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 is 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 blend until Jell-O is dissolved. Quickly add one cup of chilled 7 Up and blend until incorporated.

Pour liquid Jell-O all over the top of the cake, letting it seep into all the poked holes. Refrigerate overnight. Frost with Vanilla Cool Whip Frosting.