The aim of the current study to evaluate five products of cake were prepared by adding levels from pomegranate (peel and juice), moreover evaluate the effect of pomegranate on hypercholesterolemic rats. Total of 49 adult male albino rats were used, divided into main groups: The first main group (7 rats) fed on basal diet (control negative), while the other 6 groups were fed on high fat diet for two weeks, to induce hypercholesterolemia. After that, they were divided into six subgroups each group contain (7) rats. Subgroup1: fed on high fat diet contents (positive control group), Subgroup2: fed on high food in fat containing 15% pomegranate peel replacement, Subgroup 3:fed on high food in fat containing 20% pomegranate peel replacement, Subgroup 4: fed on high food in fat containing 15% pomegranate juice replacement of water, Subgroup5: fed on high food in fat containing 20% pomegranate juice replacement of water, Subgroup6: fed on high food in fat containing 10% pomegranate peel + 10% pomegranate juice replacement respectively for six weeks. The results of the sensory evaluation showed that adding pomegranate peel and juice to the diet of rats suffering from hypercholesterolemia led to decrease in acquired weight, feed efficiency, total cholesterol, triglyceride, low density lipoprotein cholesterol, liver enzymes (ALT, AST and ALP) and food intake. A slight recovery of fatty liver was observed in group which treated with 20% fruit juice and 10% fruit peel and a mixture of (10% pomegranate peel + 10% pomegranate juice).