1-2-3 Cherry Poke Cake recipe

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Ingredients

1 (16 ounce) loaf frozen pound cake, thawed
¾ cup boiling water
1 (3 ounce) package JELL-O Cherry Flavor Gelatin
¼ cup cold water
1 ounce BAKER'S Semi-Sweet Chocolate
2 cups thawed COOL WHIP Whipped Topping, divided
1 ½ cups cherry pie filling, divided

Nutrition Info

254.3 calories
carbohydrate: 38 g
cholesterol: 83.6 mg
fat: 10.1 g
fiber: 0.6 g
protein: 2.9 g
saturatedFat: 6.6 g
servingSize: -
sodium: 189.9 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.

  2. Add boiling water to gelatin mix in small bowl, stir 2 min. until completely dissolved. Stir in cold water, pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate.

  3. Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP, cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls.

Recipe Yield

12 servings

Recipe Note

Pound cake streaked with cherry gelatin is layered with cherry pie filling and creamy whipped topping.

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