Shelly's Recipe

CREAMY CHERRY POKE CAKE

Category: Cakes from Cake Mixes

1 (18.25 oz) pkg of white cake mix
1 (3-oz) pkg cherry gelatin
1 1/2 cups boiling water
1 (8-oz) pkg cream cheese, softened
Sugar, optional and to taste (use for a sweeter topping)
2 cups frozen whipped topping, thawed
1 (21-oz) can cherry pie filling

Preheat oven to 350. Grease a 13 x 9 inch baking pan.

In a mixing bowl prepare the cake mix according to the pkg directions; transfer to baking dish. Bake for about 30 minutes or until the cake tests done. Cool the cake for 10 minutes.

In a bowl combine the gelatin with boiling water stirring until no sugar granules remain.

Poke holes all over the cake using a thin straw; slowly pour the gelatin over the cake. Cool then refrigerate until completely cold.

In a mixing bowl beat cream cheese with sugar if using until light and fluffy. Fold in the whipped topping until blended. Carefully spread over the top of the cold cake. Spread the pie filling on top. Return to refrigerator for at least 2 hours before serving.