“Another great sounding poke cake, just in time for summer.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package white cake mix
  • 3 egg whites (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (3 ounce) packagefruit flavored gelatin powder
  • 1 cup boiling water
  • 1 (21 ounce) can cherry pie filling
  • 1 (16 ounce) container frozen whipped topping, thawed

Directions

  1. Prepare and bake cake mix according to package directions for one 9x13 inch cake.
  2. Remove cake from oven.
  3. Poke holes at once down through cake with a fork.
  4. Holes should be at 1 inch intervals.
  5. While the cake cools, combine the gelatin with boiling water.
  6. Pour gelatin mixture over the cake.
  7. Top with the cherry pie filling, then cover with whipped topping.
  8. Refrigerate cake for one hour before serving.

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