1-2-3 Cherry Poke Cake

admin 24/04/20 Recipes


12 servings

Prep Time


Cook Time



1 (16 ounce) loaf: frozen pound cake, thawed

3/4 cup: boiling water

1 (3 ounce) package: JELL-O Cherry Flavor Gelatin

1/4 cup: cold water

1 ounce: BAKER'S Semi-Sweet Chocolate

2 cups: thawed COOL WHIP Whipped Topping, divided

1 1/2 cups: cherry pie filling, divided


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.

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.

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.


Calories: 254 kcal

Carbohydrates: 38 g

Cholesterol: 84 mg

Fat: 10.1 g

Fiber: 0.6 g

Protein: 2.9 g

Sodium: 190 mg

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