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READY IN 1¼ hrs

Poke Cake III

Read Reviews (40)

"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." — JWOODBURY

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Original recipe makes 1 - 9x13 inch pan Change Servings

1 (18.25 ounce) package white cake mix
1 (3 ounce) package fruit flavored Jell-O® mix
1 cup boiling water

1 (21 ounce) can cherry pie filling
1 (16 ounce) container frozen whipped topping, thawed

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Directions

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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 45 mins
READY IN 1 hr 15 mins

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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!

—Kristina

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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.

—Laura JCK

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47 Ratings

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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!

—ChrissyCrowe

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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.

—Saundra Jordan

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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!

—Kris J.

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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.

—CINDYLOUHOO

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Mar 29, 2007

This was so good! Nice and moist! I would not change one thing. Truned out so good!

—NIECOLE

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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.

—Elise

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Nutrition

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.

Nutritional Information

Poke Cake III

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 384
** Calories from Fat: 127

% Daily Value *
** Total Fat 14.1g 22 %
** Saturated Fat 8.8g 44 %
** Cholesterol 0mg 0 %
** Sodium 319mg 13 %
** Potassium 109mg 3 %
** Total Carbohydrates 62.1g 20 %
** Dietary Fiber 0.7g 3 %
** Protein 3.1g 6 %
** Sugars 31.8g
** Vitamin A 3 %
** Vitamin C 3 %
** Calcium 11 %
** Iron 8 %
** Thiamin 11 %
** Niacin 8 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.