Champagne Cherry 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!

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• Select your favorite recipe.
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PINK CHAMPAGNE POKE CAKE

Steps:

• For the Cake:.
• Follow instructions on cake box; use hand mixer to combine.
• To the bowl of cake batter add pink champagne.
• Mix with hand mixer.
• Add red food coloring, mix until the batter has a pink hue.
• Fill 2 loaves cake pans with the cake batter.
• Bake at 350F for 30 minutes.
• For the Poke Filling:.
• In a small bowl, pour in cold water, add the gelatin, and once the gelatin begins to solidify, add hot water.
• Add pink champagne.
• For the Frosting:.
• In a medium bowl, hand mix butter, powdered sugar and milk until the buttercream is thick and fluffy.
• For the Assembly:.
• After the 2 cakes are cooled down, poke holes using the BBQ skewers throughout the cake; make sure to poke in deep, and approximately 1/4 inch spaces between the perforations.
• Pour the gelatin mixture so that it drains into the holes.
• For the bottom cake layer, trim the top so that it's flat.
• Apply the frosting to the top.
• With the 2nd cake, trim the top so that too is flat and even.
• Place the 2nd cake on top of the 1st cake.
• Cover the entire cake tower with the buttercream frosting.
• Then cover the entire cake tower with the rosé sprinkles.
• Insert the sparklers on the top and ignite with a flame.

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.

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.