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1-2-3 Cherry Poke Cake

Hi everyone! Today I am going to show you my recipe for 1-2-3 Cherry Poke Cake. This is the perfect for Christmas or any occasion. This cake is easy and everyone loves it! It's low carb and gluten free, and its just the best! It's even gluten free! I made it to my daughter's christmas party, and her favorite was the cherry crunch! I could not be more happy with this recipe. I am so happy I made my own. Today I am going to show you my recipe for 1-2-3 Cherry Poke Cake. This is the perfect for Christmas or any occasion. This cake is easy and everyone loves it! It's even gluten free! I made it to my daughter's christmas party, and her favorite was the cherry crunch! I could not be more happy with this recipe. I am so happy I made my own. This is the perfect for Christmas or any occasion.

Ingredients
  • 1 (16 ounce) loaf frozen pound cake, thawed
  • 3/4 cup boiling water
  • 1 (3 ounce) package JELL-O Cherry Flavor Gelatin
  • 1/4 cup cold water
  • 1 ounce BAKER'S Semi-Sweet Chocolate
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 1/2 cups cherry pie filling, divided
Directions
  1. 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.
  2. 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.
  3. 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.