1-2-3 Cherry Poke Cake

1-2-3 Cherry Poke Cake

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"Pound cake streaked with cherry gelatin is layered with cherry pie filling and creamy whipped topping."
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1 h 20 m servings 254 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  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.



Tried this today. Came out pretty good. I will make this again.

This was great. I made this on a whim. I was looking for a different recipe and I saw this. I used a Hershey Special Dark bar because I am cheep and it is half the price of Baker's chocolate....

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