Comida Kraft
Recipe Box

JELL-O Black Cherry Poke Cake

Prep Time
30
min.
Total Time
4
hr.
30
min.
Servings

16 servings

Moist white cake becomes way cooler with stripes of Jell-O Gelatin. And it's made with better-for-you ingredients.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
  • Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
  • Dip bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.

Special Extra

For colored frosting, gently stir a few drops food coloring into the COOL WHIP before using. Or, add desired garnish just before serving.

Servings

  • 16 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Carbohydrate
  • 1 Fat

Nutrition Bonus

Since this great-tasting dessert is made with better-for-you products, it can fit into a healthful eating plan.

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 180
Total fat 5g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 260mg
Carbohydrate 30g
Dietary fiber 0g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %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 didn't realize just how long people have been doing this. I didn't realize just how long people have been doing this. I didn't quite follow this recipe as I tried a different combination knowing just how many crazy different ways this can be made. I used white cake and stawberry Jello. Whipped cream for frosting and lined around the whole top edge with fresh strawberries. Needless to say it didn't last long. Next time I'm trying the lemon cake with lime Jello. Can't wait! If you haven't tried it yet you're really missing out!
Date published: 2007-06-05
Rated 5 out of 5 by from The first time my Mom made this recipe was July 4th 1976. The first time my Mom made this recipe was July 4th 1976. We all LOVED it!! That day it got dubbed "Bicentennial Cake" and that's what our family has called it ever since. It was also my requested type of birthday cake for many years. My Mom would put a little milk and vanilla instant pudding mix in with the Cool Whip, though. I don't really see that particular mixture in most of the Poke Cake recipes anymore, but try it! It makes a HEAVENLY icing!!!!
Date published: 2005-03-04
Rated 5 out of 5 by from I made this recipe many years ago and lost it. I made this recipe many years ago and lost it. I found it again on your website and was thrilled. I changed the "black cherry" to Cherry AND Lime for Christmas. It was such a hit and so beautiful looking. I saved some of the jello and added it to the cool whip before spreading it on the cake and WOW what a difference. Thank you for putting this on the website!!!!
Date published: 2004-12-31
Rated 5 out of 5 by from I made this cake but did kind of my own thing. I made this cake but did kind of my own thing. I used the basic idea of it. I used a 9x13 cake pan, & Strawberry instead of the round & Black Cherry. It came out tasteing like Strawberry Shortcake. Next time I am going to use the smaller box of jello just to get more of the White cake flavor. I also heard that you can do this with Pudding, I am making that tonight.
Date published: 2007-03-07
Rated 5 out of 5 by from The first time I followed the recipe, and I found that there was just to much jello for the cakes. The first time I followed the recipe, and I found that there was just to much jello for the cakes. However, the second time I made the cake, I cut back the jello to one (1) cup, or a half cup per cake. Gee, it was great. And everyone at my table asked for the recipe. If you haven't tried it, you must....it is terrific! Jeannette Howell, Michigan
Date published: 2005-04-22
Rated 5 out of 5 by from I make a version of this every year on the 4th of july. I make a version of this every year on the 4th of july. I make it in a Jelly roll pan and decorate it with raspberries, and blackberries to make a flag. My oldest daughters, bday is on the 4th and she just turned 37 and still thinks I should make it every year. Which I gladly do. it is also good with peach jello and fresh peaches on top.
Date published: 2010-07-26
Rated 5 out of 5 by from My daughters (ages 10, 9, and 2) absolutely loved it. My daughters (ages 10, 9, and 2) absolutely loved it. We don't ever make cake, cause they are just too sweet, but we gave this a try, and it's so cool and refreshing - you'll love it! We'll be making this one a lot, and probably substituting different flavored Jello gelatins for different tastes. Wonderful! This recipe is a keeper!
Date published: 2007-01-16
Rated 4 out of 5 by from I am diabetic and I made this cake the other night. I am diabetic and I made this cake the other night. I found it quite tasteful and enjoyable and it was very moist. A lot of diabtics feel left out on sweets but this is on that you can enjoy. I have tried a few cakes with cool whip and I love it so I will continue to use whip instead of frosting on all my cakes.
Date published: 2009-07-10
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