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.
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
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Remove the foil lid from the cake package. Do not remove the cake from the pan.
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Pierce the cake with a skewer at ½-inch intervals, poking skewer through cake to bottom of pan.
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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.
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Refrigerate for 1 hour. Meanwhile, make the curls from the semi-sweet chocolate.
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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.
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Frost the top and sides of the cake with remaining whipped topping. Garnish with remaining pie filling and chocolate curls.
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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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