1-2-3 Cherry Poke Cake
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Description
Pound cake streaked with cherry gelatin is layered with cherry pie filling and creamy whipped topping.
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
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.
Nutrition Facts
serving: 12 servings
calories: 254.3 kcal
carbohydrates: 38 g
protein: 2.9 g
saturated fat: 6.6 g
cholesterol: 83.6 mg
sodium: 189.9 mg
fiber: 0.6 g
sugar: 19 g
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