Jell O Cherry 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!

OLD-FASHIONED JELL-O POKE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Mix the cake mix with the eggs, vegetable oil, and 1 cup of water. Pour into a greased 9x13-inch pan.
• Bake at 350 degrees for 30 minutes, or until an inserted toothpick comes out clean.
• Allow the cake to cool for a few minutes while you make the Jell-o.
• Prepare the Jell-o by mixing the contents of the box with 1 cup of boiling water. Once dissolved, add 1 cup of cold water.
• Using a fork, poke holes in the cake about every ½ inch. Pour the prepared Jell-o over the cake, then refrigerate for 2 hours or until all the Jell-o has absorbed into the cake.
• Immediately before serving, cover the top of the cake with whipped topping.

JELL-O BLACK CHERRY 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; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.

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!

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 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

JELL-O® POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
• Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
• Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
• Spread whipped topping over cake.

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.

CHAMPAGNE CHERRY POKE CAKE

Steps:

• Bake the cake mix according to the directions on the package, however substitute the water for champagne, so if your box calls for 2/3 cup water use 2/3 cup champagne.
• Allow the cake to completely cool before poking holes.
• Once cooled, use a straw to poke holes all over the top of the cake.
• Combine the cherry jello mix and boiling water, and stir until dissolved.
• Add in the cold water, and stir again.
• Pour the jello mixture evenly over the cake, allowing it to seep into the holes you created.
• Cover and refrigerate for 2 hours.
• Before serving, top the cake with cool whip and garnish each piece with a cherry dipped in gold sprinkles.
• Pour the gold sprinkles in a very small bowl.
• Wash and dry the cherries. Melt 1 square of white chocolate candiquik with vegetable shortening in the microwave for 1 minute and 30 seconds on 50% power. Continue to microwave on 50% power in 20 second intervals until the chocolate is melted.
• Dip one cherry at a time in the melted chocolate, allowing the excess chocolate to fall back into the bowl.
• Then dip each cherry into the bowl with gold sprinkles. You may have to shake or rotate the sprinkles to get them to cover all of the chocolate. Place on a plate to harden until your ready to use them.

JELL-O CHERRY 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 mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour. Garnish with cherries.

JELLO POKE CAKE RECIPE

Steps:

• Prepare cake mix as directed and bake in a 9x13 pan. Let cool for 15 minutes.
• Poke cake with fork at ½ inch intervals.
• Prepare jell-o as directed. Spoon over cake mix until jell-o liquid is all gone.
• Chill 3 to 4 hours and top with whipped cream. Refrigerate until ready to serve. ENJOY!

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!

CHRISTMAS JELLO POKE CAKE

Steps:

• Prepare white cake mix according to package directions, baking in a greased 9x13 pan. Allow cake to cool for about 20 minutes.
• Using a straw or the handle of a small wooden spoon, poke holes all over the surface of the cake.
• Prepare each box of Jell-o using 1 cup of boiling water + 1/2 cup of cold water. (This is 1/2 cup less cold water than what is called for on package instructions.)
• Carefully pour or spoon the green Jell-o over a portion of the cake, making sure to get the liquid into the holes.
• Carefully pour or spoon the red Jell-o over the other portion of the cake, making sure to get the liquid into the holes.
• Refrigerate the cake for at least 6 hours or ideally overnight - this allows the Jell-o to set up within the cake.
• Spread the top evenly with the Cool Whip.
• Add red and green holiday sprinkles on top.
• Cut into squares and enjoy!

BLACK CHERRY JELL-O POKE CAKE

Steps:

• Place both cake layers, top-sides up, in clean 9-inch round cake pans. Pierce layers evenly with large fork at 1/2-inch intervals.
• Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved. Pour evenly over cake layers. Refrigerate 3 hours.
• Dip one of the cake pans in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store in refrigerator.