Cherry Vanilla Poke Cake Recipes

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 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!

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake and cool cake as directed on box for 13x9-inch pan.
• Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

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 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).

CHERRY-VANILLA POKE CAKE

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.

SKINNY {LOW FAT} CHERRY POKE CAKE

Steps:

• Preheat oven according to box directions. Spray 9x13 pan with cooking spray.
• Beat cake mix, diet soda and egg whites in a large bowl for 2 minutes. Pour mixture into prepared pan.
• Decrease cooking time by 5 minutes from what the box says. A toothpick inserted in the middle of the cake will come out clean when it is finished.
• Pull cake out from oven and let cool for 15 minutes. Using a large fork, ice pick or toothpick poke large holes into cake about every 1/2 inch of the cake. (Don't worry about how it looks , we'll be covering it up with frosting!)
• Mix together Jell-o and boiling water and stir for 2 minutes or until dissolved. Add in cold water. Pour over poked cake. Refrigerate until cooled completely.
• Combine pudding and 1-1/2 cups cold milk. Beat together until thickened, about 2-3 minutes. Fold in desired amount of Cool Whip (I used about half a container). When it's the consistency and taste desired, spread over cooled cake. Slice up, serve and enjoy! Make sure to keep cake chilled in refrigerator!

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 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!