Try this 1-2-3 Cherry Poke Cake recipe, or contribute your own.
Suggest a better descriptionREMOVE 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.
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.
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 213 | ||
Calories from Fat: 70 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 16.2mg | 5 % | |
Sodium 152.6mg | 5 % | |
Potassium 68.6mg | 2 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 32.6g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 213
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