Black Cherry And White Poke Cake Recipes

CHERRY POKE CAKE

Steps:

• Preheat oven to 350 degrees and coat a 13x9 baking dish with cooking spray
• In a large mixing bowl or bowl of a stand mixer, combine cake mix, eggs, buttermilk, vegetable oil, vanilla and almond extract until smooth.
• Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool for 15 minutes.
• Combine cherry gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.
• Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
• Carefully pour gelatin over the cake making sure it can get into all the holes.
• Cover and place in refrigerator at least 3 hours or overnight.
• In a mixing bowl, combine all ingredients, starting with ¼ cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
• Spread over cake.
• Cover and store in refrigerator until ready to serve.
• Serve with fresh cherries, canned cherries or sliced almonds and of course, additional whipped cream.
• If you've tried this recipe, come back and let us know how it was!

JELL-O BLACK CHERRY POKE CAKE

Steps:

• 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.

CHERRY DREAM CAKE

Steps:

• Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.

CHERRY POKE CAKE RECIPE

Steps:

• Cake:
• Preheat oven to 350 degrees and coat a 13x9 baking dish with non-stick cooking spray
• Combine cake mix, eggs, buttermilk, oil and almond extract until smooth
• Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean
• Remove from oven and let cool for 15 minutes
• Combine gelatin and boiling water and stir about 2 minutes until dissolved, add cold water
• Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch
• Carefully pour gelatin over the cake
• Place in refrigerator at least 3 hours or overnight
• Frosting:
• In a mixing bowl, combine all ingredients, starting with ¼ cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
• Spread over cake
• Store in refrigerator until ready to serve
• Store leftovers in refrigerator covered with plastic wrap
• Serve with fresh cherries, canned cherries or sliced almonds

POKE CAKE III

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake with a fork. Holes should be at 1 inch intervals.
• While the cake cools, combine the gelatin with boiling water. Pour gelatin mixture over the cake. Top with the cherry pie filling, then cover with whipped topping. Refrigerate cake for one hour before serving.

BLACK (CHERRY) AND WHITE POKE CAKE

Steps:

• Prepare the cake according to directions for two 9-inch layers using the unsweetened applesauce and egg whites.
• Let cake cool for 10 minutes in the pans and then remove from pans.
• Spread half of the tub of Cool Whip on one of the cake layers.
• Place the other cake layer on top of the layer with Cool Whip.
• With a fork, generously poke holes through the cake.
• Prepare Jell-O according to directions using the hot then ice water.
• Pour Jello over the top of the cake.
• Carefully drain off any excess.
• Frost the cake with remaining Cool Whip.
• Refrigerate for at least 3 hours.
• Enjoy!