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
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
1-2-3 CHERRY POKE CAKE
Pound cake streaked with cherry gelatin is layered with cherry pie filling and creamy whipped topping.
Provided by JELL-O
Categories Trusted Brands: Recipes and Tips JELL-O Holiday
Time 1h20m
Yield 12
Number Of Ingredients 7
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.
- 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 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, Sodium 189.9 mg, Sugar 19 g
CHERRY COKE CAKE
Chocolate and cherries are a magical combination. Here, we amp up the cherry flavor by using cherry cola in the cake batter.
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray, then line with parchment and spray the parchment.
- Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the mixer still running, add the egg whites, cherry cola and vegetable oil and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes. Fold in the maraschino cherries. Divide the batter between the prepared baking pans; smooth into even layers using an offset spatula.
- Bake until a skewer inserted in the center comes out clean and the edges pull away from the sides of the pan, about 15 minutes. Transfer to a rack and let cool in the pans, about 10 minutes, then turn out onto racks and let cool completely, about 1 hour.??
- For the frosting: Mix the confectioners' sugar, butter and salt together in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase the speed to high and whip until light and fluffy, 3 to 5 minutes. Add the maraschino cherry liquid and continue to whip until bright pink and spreadable. Add the chopped cherries and mix on low speed until evenly distributed.
- Using a serrated knife and sawing in long, even strokes, carefully halve the cake layers horizontally. Place 1 layer, cut-side up, on a platter or cake stand; spread 1 1/2 cups frosting on top. Stack another cake layer on top and spread another 1 1/2 cups frosting on top. Repeat with the remaining 2 cake layers, then cover the top and sides with a thin layer of frosting (this is the crumb coat) and use a bench scraper or large offset spatula to smooth out the sides and top (it's okay if some cake shows through). Refrigerate 15 minutes, then add another 1/2-inch layer of frosting to the top of the cake and smooth out to make a perfectly flat top. Refrigerate until ready to cover with ganache.
- For the ganache: Meanwhile, place the chocolate in a heatproof bowl and heat the cream in a small saucepan over medium-high heat until beginning to boil. Pour the cream over the chocolate and let sit, stirring occasionally, until the mixture is completely smooth and the chocolate is melted, about 5 minutes. Let cool 30 minutes, then pour over the chilled cake so that the top is completely coated and chocolate drips decoratively down the sides. Let set at room temperature 30 minutes, then top with the whole cherries in the center of the cake and serve.
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
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
CHERRY POKE CAKE RECIPE
Cherry poke cake recipe is so moist and delicious with a ton of cherry flavor. Make this easy dessert! The entire family will enjoy this luscious cake.
Provided by Desserts on a Dime
Categories Dessert
Time 3h35m
Number Of Ingredients 19
Steps:
- Cake:
- Preheat oven to 350 degrees and coat a 13x9 baking dish with non-stick cooking spray
- Combine cake mix, eggs, buttermilk, oil and almond extract until smooth
- Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean
- Remove from oven and let cool for 15 minutes
- Combine gelatin and boiling water and stir about 2 minutes until dissolved, add cold water
- Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch
- Carefully pour gelatin over the cake
- Place in refrigerator at least 3 hours or overnight
- Frosting:
- In a mixing bowl, combine all ingredients, starting with ¼ cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
- Spread over cake
- Store in refrigerator until ready to serve
- Store leftovers in refrigerator covered with plastic wrap
- Serve with fresh cherries, canned cherries or sliced almonds
Nutrition Facts : Calories 363 kcal, Carbohydrate 49 g, Protein 12 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 60 mg, Sodium 372 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
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
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
CHOCOLATE-CHERRY POKE CAKE (OR VANILLA)
If you are a chocolate and cherry lover then the chocolate is for you, this also is equally wonderful using a white cake mix with cherry or strawberry Jello, cherry pie filling and white Cool Whip or Whipped cream, I make the white version with my recipe#355243 but boxed is fine
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare and bake the cake mix according to package directions in a greased 13 x 9-inch baking pan.
- Cool then remove the cake from the pan.
- Immediately poke holes down into the cake using a fork (holes should be at 1-in intervals).
- Cool cake completely.
- When the cake is cooked combine the Jello with boiling water until combined; pour the mixture over the cake.
- Top with pie filling, then cover with Cool Whip or whipped cream.
- If making the chocolate cake sprinkle grated chocolate over the top or chopped nuts (this is only optional).
CHERRY DREAM POKE CAKE
If you haven't tried or made a poke cake, or are looking for the perfect holiday dessert, then do we have something special for you! This Cherry Dream Poke Cake recipe makes for a heavenly treat, a white cake infused and topped with delicious cherry flavors. Just make sure to grab a slice while you can, because once this is served, it won't last long!
Provided by Rada Cutlery
Categories Dessert
Time 1h45m
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions. Using a greased 13″ by 9″ baking pan, bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Allow cake to cool on rack for 3 to 5 minutes.
- Dissolve gelatin package in 1 1/2 cups boiling water.
- Poke holes in cake with a meat fork or wooden skewer, being sure to get holes around the edges.
- Pour gelatin across cake. Let sit for 15 minutes. Cover and refrigerate for 30 minutes.
- In a large bowl, beat 1 package cream cheese until fluffy.
- Fold in 2 cups whipped topping.
- Carefully spread over cake.
- Top with 1 can cherry pie filling. Cover and refrigerate for at least 2 hours.
- Serve and enjoy!
CHERRY POKE CAKE
Poke cakes are so fun, and this Cherry Poke Cake is no exception. Easier to make than just a white cake with cherry filling, and more delicious too!
Provided by Jessica Formicola
Categories Dessert
Time 3h35m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees and coat a 13x9 baking dish with cooking spray
- In a large mixing bowl or bowl of a stand mixer, combine cake mix, eggs, buttermilk, vegetable oil, vanilla and almond extract until smooth.
- Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 15 minutes.
- Combine cherry gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.
- Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
- Carefully pour gelatin over the cake making sure it can get into all the holes.
- Cover and place in refrigerator at least 3 hours or overnight.
- In a mixing bowl, combine all ingredients, starting with ¼ cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
- Spread over cake.
- Cover and store in refrigerator until ready to serve.
- Serve with fresh cherries, canned cherries or sliced almonds and of course, additional whipped cream.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 285 kcal, Carbohydrate 40 g, Protein 4 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 285 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
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 @MakeItYours
Number Of Ingredients 7
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.
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