Ingredients and Weight: * 1 box yellow cake mix (plus ingredients on the box) * 1 (21 oz) can cherry pie filling * 1 (3 oz) package cherry Jell-O * 1 cup water * 1 cup whipped cream
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (easy)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. 2. Prepare cake mix according to package directions. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 3. Let cake cool in pan for 10 minutes before poking holes all over the top with a fork. 4. In a small bowl, whisk together cherry pie filling, Jell-O, and water. Pour mixture over the holes in the cake and let it soak in. 5. Refrigerate cake for at least 4 hours or overnight. 6. Before serving, top cake with whipped cream.
Nutritional Information: * Serving size: 1 slice * Calories: 300 * Fat: 10g * Carbohydrates: 45g * Protein: 5g
Dish Characteristics: * Moist and flavorful * Sweet and tart * Perfect for summer parties or gatherings
User Comments: * "This cake is amazing! It's so moist and flavorful, and the cherry filling is perfect." - Sarah * "I made this for my family and everyone loved it. It's a new favorite dessert!" - Emily * "This is the best poke cake I've ever had. The cherry Jell-O filling is a genius idea." - John
Special Precautions and Tips: * To make a gluten-free version of this cake, use a gluten-free yellow cake mix. * If you don't have time to refrigerate the cake for 4 hours, you can put it in the freezer for 1 hour before serving. * Top the cake with any of your favorite toppings, such as fresh cherries, chocolate chips, or sprinkles.