Comida Kraft
Recipe Box

1-2-3 Cherry Poke Cake

(5) 4 Reviews
Prep Time
Total Time

12 servings

It's an extravaganza of pound cake, cherry pie filling and chocolate curls. But this awesome poke cake qualifies as easy; it starts with a frozen cake.

Read MoreRead Less

What You Need

Showing deals in Cambridge, MA 02142
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate. (See tip.)
  • 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.


Enjoy your favorite foods while keeping portion size in mind.

How to Make Chocolate Curls

Microwave chocolate on HIGH a few seconds to warm it slightly. Draw vegetable peeler slowly over flat bottom of chocolate to form thin curls. Place on waxed paper-covered plate. Refrigerate until ready to use.

Make Ahead

Dessert can be prepared ahead of time. Refrigerate up to 12 hours before serving.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 260
% Daily Value
Total fat 11g
Saturated fat 7g
Cholesterol 85mg
Sodium 190mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 32g
Protein 3g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • hutch720 |

  • captain1959 |

    I made this recipe after reading the reviews so I kept in mind about the sliding, messy factor. First, I put the can of cherry pie filling in the frig overnight before using. Then when I placed the pie filling in the middle I ended up scrapping it off & starting over because it is the extra "filling" that causes the problems. The second time I placed each cherry onto the whip creme & them dotted some filling in between the cherries. It sat up beautifully and cut perfectly.

  • albert511 |

    I Made for a Christmas desert and they loved it.