Cherry Pie Poke Cake Recipes

CHERRY DREAM POKE CAKE

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!

CHERRIES IN THE SNOW CAKE (+VIDEO)

Steps:

• Prepare and bake cake according to package directions for a 9x13-inch baking dish.
• When cake is finished baking, while still warm, poke holes in cake using the end of a wooden spoon or something of a similar size.
• In a bowl, combine 2 cups of milk with dry instant pudding mix.
• Pour pudding into the holes of the warm cake. Spread pudding around and gently press pudding into holes of the cake.
• Put the cake into the fridge for a couple of hours to finish cooling completely.
• Once cake is completely cooled, start spreading on whipped topping.
• Then dollop the cherry pie filling on top of cake. The pie filling won't cover every square inch of the cake. You want that white to peep through.
• Slice and serve.

CHERRY POKE CAKE

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!

1-2-3 CHERRY POKE CAKE

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.

CHERRY DREAM CAKE

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.

CHERRY LIMEADE POKE CAKE

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.

CHERRY POKE CAKE RECIPE

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

CHERRY PIE POKE CAKE

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.

CHOCOLATE-CHERRY POKE CAKE (OR VANILLA)

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).

POKE CAKE III

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.