Sunday, January 26, 2014

You Can Change It Up

This is one of those desserts that you can get creative with by changing up the flavors of pie filling and Jell-O that you use. So, have fun, and make it however it sounds good to you!

1-2-3 Cherry Poke Cake


1 loaf (16 oz.) frozen pound cake, thawed
3/4 cup boiling water
1 pkg. (3 oz.) Jell-O Cherry Flavor Gelatin
1/4 cup cold water
1 oz. Baker's Semi-Sweet Chocolate, optional
2 cups thawed Cool Whip whipped topping, divided
1 1/2 cups cherry pie filling, divided


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.

Add boiling water to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate, if using.

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, if using.

Recipe Notes: This can be made ahead of time and refrigerated for up to 12 hours before serving.

Source: You can find the recipe here.

Notes: As mentioned before, you can get creative with this dessert idea. We used raspberry Jell-O and raspberry pie filling instead of the cherry. You could also use real sweetened whipped cream as well. Do what you like! 

1 comment:

  1. I think I'm just not too good at the poke cake thing, but this was an incredibly easy dessert and would work with, as you say, different kinds of pie filling, or even an homemade sauce (caramel, chocolate, etc.)