Cherry Pie Poke Cake Recipes

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POKE CAKE III

This is a delicious cake that is really tasty. Poke holes in a white cake, pour fruit flavored gelatin over that, then top it off with cherry pie filling and whipped topping.

Provided by JWOODBURY

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 5



Poke Cake III image

Steps:

  • Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake with a fork. Holes should be at 1 inch intervals.
  • While the cake cools, combine the gelatin with boiling water. Pour gelatin mixture over the cake. Top with the cherry pie filling, then cover with whipped topping. Refrigerate cake for one hour before serving.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 62.1 g, Fat 14.1 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 8.8 g, Sodium 319 mg, Sugar 31.8 g

1 (18.25 ounce) package white cake mix
1 (3 ounce) package fruit flavored Jell-O® mix
1 cup boiling water
1 (21 ounce) can cherry pie filling
1 (16 ounce) container frozen whipped topping, thawed

CHERRY LIMEADE POKE CAKE

Looking for a layer cake using Betty Crocker™ Super Moist™ white cake mix? Then check out this delicious dessert recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 11



Cherry Limeade Poke Cake image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool 20 minutes.
  • Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.
  • In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered.

Nutrition Facts : Cholesterol 0 mg, Fat 2 1/2, ServingSize 1 Serving, TransFat 2 g

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups lemon-lime soda
1/3 cup vegetable oil
3 egg whites
1 tablespoon grated lime peel
1 box (4-serving size) Jell-O™ cherry-flavored gelatin
1 cup boiling water
1 container Betty Crocker™ Whipped fluffy white frosting
1 teaspoon grated lime peel
Maraschino cherries, if desired
Lime peel twists, if desired

CHERRY DREAM CAKE

I serve this cherry cake for holidays because it's so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 6



Cherry Dream Cake image

Steps:

  • Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

1 package white cake mix (regular size)
1 package (3 ounces) cherry gelatin
1-1/2 cups boiling water
1 package (8 ounces) cream cheese, softened
2 cups frozen whipped topping
1 can (21 ounces) cherry pie filling

CHERRY PIE POKE CAKE

Make and share this Cherry Pie Poke Cake recipe from Food.com.

Provided by True Texas

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8



Cherry Pie Poke Cake image

Steps:

  • Prepare and bake cake mix according to package directions for one 9x13 inch cake.
  • Remove cake from oven.
  • Poke holes at once down through cake with a fork.
  • Holes should be at 1 inch intervals.
  • While the cake cools, combine the gelatin with boiling water.
  • Pour gelatin mixture over the cake.
  • Top with the cherry pie filling, then cover with whipped topping.
  • Refrigerate cake for one hour before serving.

Nutrition Facts : Calories 444.5, Fat 20.5, SaturatedFat 9.9, Sodium 335.3, Carbohydrate 56.6, Fiber 0.7, Sugar 32.5, Protein 9.5

1 (18 1/4 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package fruit flavored gelatin powder
1 cup boiling water
1 (21 ounce) can cherry pie filling
1 (16 ounce) container frozen whipped topping, thawed

CHERRY PIE-CAKE

A nice change from the norm. Found this somewhere on the net and printed it out. But I don't have the source.

Provided by CoolMonday

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6



Cherry Pie-cake image

Steps:

  • Preheat oven to 325.
  • Do NOT stir at any time.
  • Pour cherry pie filling into 9 x 13 pan.
  • Spread pineapple with juice over cherry filling.
  • Do not stir.
  • Sprinkle cake mix over pineapple.
  • Sprinkle coconut over cake mix.
  • Sprinkle nuts over coconut.
  • Pour melted butter over all.
  • Bake 40 minutes or until top is golden brown.

Nutrition Facts : Calories 536.1, Fat 31.9, SaturatedFat 15.4, Cholesterol 41.5, Sodium 441, Carbohydrate 61.7, Fiber 2.6, Sugar 30.9, Protein 3.7

1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple in juice
1 (18 1/4 ounce) package butter recipe cake mix or 1 (18 1/4 ounce) package yellow cake mix
2 1/2 cups flaked coconut
1 cup pecan pieces or 1 cup walnut pieces
1 cup butter, melted

1-2-3 CHERRY POKE CAKE

It's an extravaganza of pound cake, cherry pie filling and chocolate curls. But this awesome poke cake qualifies as easy; it starts with a frozen cake.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield 12 servings

Number Of Ingredients 7



1-2-3 Cherry Poke Cake image

Steps:

  • 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. (See tip.)
  • 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 : Calories 260, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 190 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 32 g, Protein 3 g

1 loaf (16 oz.) frozen pound cake, thawed
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1/4 cup cold water
1 oz. BAKER'S Semi-Sweet Chocolate
2 cups thawed COOL WHIP Whipped Topping, divided
1-1/2 cups cherry pie filling, divided

CHERRY-VANILLA POKE CAKE

You'll need to plan ahead to make this Cherry-Vanilla Poke Cake. It starts with cooled layers and needs 3 hours of chill time. But it's totally worth it.

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield 16 servings

Number Of Ingredients 5



Cherry-Vanilla Poke Cake image

Steps:

  • Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
  • Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
  • Dip bottoms of pans in warm water 10 sec.; remove cakes from pans. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cakes on plate, filling and frosting with COOL WHIP mixture.

Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 310 mg, Carbohydrate 53 g, Fiber 0 g, Sugar 41 g, Protein 3 g

2 baked 9-inch round white cake layers, cooled
2 cups boiling water
2 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
1 tub (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping

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