You'll need to plan ahead to make this Cherry-Vanilla Poke Cake. It starts with cooled layers and needs 3 hours of chill time. But it's totally worth it.
What You Need
Original recipe yields 16 servings
2 baked 9-inch round white cake layers, cooled
2 cups boiling water
2 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
1 tub (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
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 in medium bowl; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
Dip bottoms of pans in warm water 10 sec.; remove cakes from pans. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cakes on plate, filling and frosting with COOL WHIP mixture.
Serve with colorful fresh berries, such as blueberries, strawberries and raspberries.
Freeze Cake Layers for Summer Desserts
Beat the heat before hot summer weather arrives by baking several sponge or layer cakes while the days are still cool. Place the baked, unfrosted cakes in freezer-weight resealable plastic bags and freeze up to 3 months. When ready to use, remove cakes from bag and let stand at room temperature 1 to 2 hours before using as desired.
How to Store
Keep frosted cakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.