1-2-3 Cherry Poke Cake - Kraft Recipes Top
Comida Kraft
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1-2-3 Cherry Poke Cake

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

Size Wise

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.

Leftover Cherry Pie Filling

Create a simple dessert by spooning remaining leftover pie filling over your favorite flavor of prepared JELL-O Instant Pudding.


Prepare using JELL-O Strawberry Flavor Gelatin and 1-1/2 cups fresh sliced strawberries.

Make Ahead

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


If you don't have a skewer, you can use a meat or serving fork, or thin chopstick, to poke holes in cake.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 260
Total fat 11g
Saturated fat 7g
Cholesterol 85mg
Sodium 190mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 32g
Protein 3g
% Daily Value
Vitamin A 10 %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

Rated 5 out of 5 by from I made this recipe after reading the reviews so I kept in mind about the sliding, messy factor. 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.
Date published: 2013-12-26
Rated 3 out of 5 by from The flavor of this recipe was very good but it is very "sloppy". The flavor of this recipe was very good but it is very "sloppy". It is almost impossible to cut - the top half slides off the bottom half. Then it falls apart when you move it to a plate. I made the cake a day and a half ahead of time so it should have been set. I've been cooking for close to 70 years and don't normally have a problem. That said, everyone loved the flavor. If you can keep it together, it is a winner but I would not make it again.
Date published: 2013-12-22
Rated 5 out of 5 by from Was very very Delius Made 3 of them home made,But yepp it's very messy when trying to cut it. Picture of it on the net makes it look great, need a video of some expert making it.
Date published: 2017-07-10
Rated 5 out of 5 by from No fail.....I always take this to meetings ! No fail.....I always take this to meetings ! I make a second one with orange jello and mandarin oranges. There is never any to take back home.
Date published: 2013-11-17
Rated 5 out of 5 by from Hold layers together. I’ve made these with full size cakes for kids birthdays and someone said use toothpicks! After you put the filling & Cool Whip put in toothpicks. Leave enough sticking up so they will stick into the top layer of course you have to line up the top layer carefully before setting it down, be sure you let everyone know they are there.
Date published: 2018-01-17
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