1-2-3 Cherry Poke Cake

Serving Size: 12
Prep Time:


  • 16 Ounce (1 loaf) frozen pound cake, thawed
  • 0.75 cup boiling water
  • 3 Ounce (1 pkg) Jell-O Cherry Flavor Gelatin
  • 0.25 cup cold water
  • 1 Ounce BAKER'S semi-sweet chocolate
  • 2 cup thawed Cool Whip Whipped Topping, divided
  • 1.5 cup cherry pie filling, divided


  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.
  4. Garnish with remaining pie filling and chocolate curls.