Best Cherry Vanilla Poke Cake Recipes

CHOCOLATE-CHERRY POKE CAKE (OR VANILLA)

Chocolate-Cherry Poke Cake (Or Vanilla) image

If you are a chocolate and cherry lover then the chocolate is for you, this also is equally wonderful using a white cake mix with cherry or strawberry Jello, cherry pie filling and white Cool Whip or Whipped cream, I make the white version with my recipe#355243 but boxed is fine

Provided by Kittencalrecipezazz

Categories Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package cherry gelatin (or use strawberry)
1 cup boiling water
1 (21 ounce) can cherry pie filling (or use a 28 ounce can)
1 (16 ounce) container chocolate flavor cool whip frozen whipped topping, thawed (or use sweetened whipped cream)
grated chocolate (or can use chopped nuts)

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

Cherry-Vanilla Poke Cake image

You'll need to plan ahead to make this Cherry-Vanilla Poke Cake. It starts with cooled layers and needs 3 hours of chill time. But it's totally worth it.

Provided by My Food and Family

Categories Recipes

Time 4h30m

Yield 16 servings

Number Of Ingredients 5

Ingredients

2 baked 9-inch round white cake layers, cooled
2 cups boiling water
2 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
1 tub (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping

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.

Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 310 mg, Carbohydrate 53 g, Fiber 0 g, Sugar 41 g, Protein 3 g