Poke Cake III Recipe - Allrecipes.com
Poke Cake III Recipe
  • READY IN hrs

Poke Cake III

Recipe by  

"This is a delicious cake that is really tasty. Poke holes in a white cake, pour fruit flavored gelatin over that, then top it off with cherry pie filling and whipped topping."

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Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2003

Great cake! I do have one problem with it though.....my husband ate half of it a few hours after I made it. LOL I did change just one little thing about the recipe. I used a wooden spoon handle to make the holes instead of a fork. Thanks for sharing this recipe!

Most Helpful Critical Review
Nov 24, 2010

I love poke cakes, and this one was nice and moist...but it was bland. Won't be making it again.

Oct 27, 2003

Play around with this recipe, its lots of fun. I made a chocolate cake mix (added a box of instant pudding and one egg) and baked in a 9x13. Then I poured raspberry gelatin over the top, chilled, cut in half and filled the middle layer with raspberry jelly, and frosted with dark chocolate frosting. Delicious!

Mar 21, 2007

I have made this cake for many years, but I changed things around and made it a delicious cake. I made a chocolate cake, with cherry jello, cherry pie filling and topped it with chocolate cool whip. But of course you have to like chocolate and cherry together, my family loves the two together. of course it is good also if you top it off with chopped pecans.

Dec 10, 2006

Made this for the 4th of July, using blue jello to make it more patriotic. Looked and tasted awesome. Big hit with everyone. Used less whipped topping, about 3/4 of the tub, or less. Not big on whipped topping myself but I think next time I will just use an extra can of cherries as topping and omit the whipped topping. Cant wait to try other flavors of jello and pie fillings.

Nov 23, 2006

This great has gotten rave reviews every time I make it. I use applesauce in place of oil for the cake and then use sugar free jello and sugar free cherry pie filling (hard to find sometimes, but it's out there) and sugar free Whip Topping. AS far as cake goes it makes it kind of healthy. I like to make cakes and my husaband says by far this is his most favorite!

Jun 01, 2010

Love it!! This cake is so light and delicious!! And the cherry pie filling is the wow factor. I think next time I might even use 2 cans of cherry pie filling. This stands above any other poke cake I've ever made. I only made one variation as tried by another reviewer. I used the handle of a wooden spoon to poke the holes. It made a huge difference. Way more of the gelatin actually gets into the cake instead of running over and along the sides and just intensifies the flavor. Very easy to make and was a big hit at the Memorial Day cookout. I will be making this for years to come.

Aug 17, 2008

I made this for our 4th of July cookout, and it received rave reviews. It was my first Poke Cake, and it was fantastic. great recipe, easy to do. I used maraschino cherries and bluberries to create a flag cake, sticking with the holiday theme. I also used cherry Jell-o to match the cherry pie filling. I think you could probably use any flavor Jell-o and fruit topping and it would be just as good! A nice change from a traditional cake with buttercream frosting - great summer recipe.


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  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 62.1 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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