Cherry Poke Cake
Cherry Poke Cake is an easy poke cake with a patriotic look. Made with a box of white cake mix, cherry gelatin, and canned cherry pie filling, this gorgeous red dessert is a breeze to make.
Servings: 15
Ingredients
- 1 regular-sized box white cake mix
- ingredients needed to make the cake
- 1 (3-ounce) package cherry gelatin
- 1 1/2 cups boiling water
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 2 cups Cool Whip or fresh whipped cream
- 2 (21-ounce) cans cherry pie filling
Instructions
- Preheat oven to 350 degrees and grease a 9x13-inch pan. Bake cake according to package directions. Cool cake for 5 minutes.
- Dissolve the gelatin in the boiling water. Poke holes all over the top of the cake with a wooden skewer or end of a wooden spoon.
- Slowly pour the gelatin over the cake so that it seeps down into the holes.
- Cover and refrigerate for 30 minutes.
- In a large bowl, beat cream cheese until fluffy. Beat in sugar. Fold in Cool Whip or whipped cream.
- Spread cream cheese mixture over top of cake.
- Spread cherries over cream cheese mixture. Cover and refrigerate at least 2 hours or overnight.
Nutrition
Calories: 310kcal | Carbohydrates: 60g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 305mg | Potassium: 133mg | Fiber: 1g | Sugar: 24g | Vitamin A: 383IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 1mg