Name: Cherry Poke Cake Recipe
Prep time: 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 16 oz (1 loaf), thawed frozen pound cake; ¾ cup boiling water; 3 oz (1 package) JELL-O cherry flavor gelatin; ¼ cup cold water; 1 oz BAKER'S Semi-Sweet Chocolate; 2 cups thawed, divided Cool Whip Whipped Topping; 1½ cups divided cherry pie filling

How To Make Cherry Poke Cake

Brimming with tart flavors, this cherry poke cake serves a festive dessert! Made with cherry gelatin, cake mix, and cherry pie filling for a decadent treat.

Preparation: 20 minutes

Cooking:

Chill Time: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

16ozfrozen pound cake,(1 loaf), thawed
¾cupboiling water
3ozJELL-O Cherry Flavor Gelatin,(1 package)
¼cupcold water
1ozBAKER’S Semi-Sweet Chocolate
2cupsCOOL WHIP Whipped Topping,thawed, divided
1½cupscherry pie filling,divided

Instructions

Remove the foil lid from the cake package. Do not remove the cake from the pan.
Pierce the cake with a skewer at ½-inch intervals, poking skewer through cake to bottom of pan.
Add boiling water to gelatin mix in small bowl, then stir for 2 minutes until completely dissolved. Stir in the cold water, then pour the over cake.
Refrigerate for 1 hour. Meanwhile, make the curls from the semi-sweet chocolate.
Invert the cake onto a platter. Cut the cake horizontally in half. Spread the bottom half of the cake with ⅓ cup of whipped topping, then cover with 1 cup of pie filling and the top cake layer.
Frost the top and sides of the cake with remaining whipped topping. Garnish with remaining pie filling and chocolate curls.
Serve and enjoy.

Nutrition

Calories: 228.71kcal
Fat: 8.24g
Saturated Fat: 3.63g
Trans Fat: 0.07g
Monounsaturated Fat: 2.03g
Polyunsaturated Fat: 1.40g
Carbohydrates: 31.43g
Fiber: 0.55g
Sugar: 14.70g
Protein: 8.49g
Cholesterol: 32.55mg
Sodium: 163.64mg
Calcium: 36.41mg
Potassium: 112.28mg
Iron: 0.79mg
Vitamin A: 48.26µg
Vitamin C: 1.08mg

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