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Black Forest Jello Poke Cake

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A deliciously moist and easy Black Forest Jello Poke Cake with rich chocolate, cherry jello, pie filling, and a creamy topping.

Ingredients

Scale
  • 1 box devil's food cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 3 oz cherry gelatin mix
  • 1 cup boiling water
  • 3/4 cup cold water
  • 1/2 teaspoon vanilla extract
  • 21 oz cherry pie filling (extra fruit variety)
  • 10 oz whipped topping, thawed
  • 1/2 cup semi-sweet chocolate chips
  • 12 maraschino cherries
  • 1 tablespoon cocoa powder for dusting

Instructions

  1. Preheat your oven according to the instructions on the devil's food cake mix box.
  2. In a large mixing bowl, combine the devil's food cake mix, eggs, vegetable oil, and 1 cup water.
  3. Mix the ingredients until they are just combined. Do not overmix.
  4. Pour the cake batter evenly into a 9×13 inch baking dish.
  5. Bake the cake according to the package directions (typically 28-32 minutes) until a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven and let it cool for exactly 5 minutes.
  7. While the cake cools, dissolve the 3 oz cherry gelatin mix in 1 cup of boiling water in a separate bowl. Stir for about 2 minutes until the gelatin is completely dissolved.
  8. Stir in the 3/4 cup of cold water and 1/2 teaspoon vanilla extract into the gelatin mixture.
  9. Using a fork or a wooden skewer, pierce the entire surface of the warm cake every 2 inches, creating small holes.
  10. Carefully and slowly pour the prepared gelatin mixture evenly over the entire surface of the poked cake.
  11. Let the cake sit at room temperature for 10 minutes to allow the gelatin to fully absorb.
  12. Refrigerate the cake for 2 hours, or until the gelatin is fully set and firm to the touch.
  13. Remove the cake from the refrigerator.
  14. Spread the 21 oz cherry pie filling evenly across the top of the cake.
  15. Next, spread or dollop the 10 oz thawed whipped topping over the cherry pie filling, creating an even layer.
  16. Refrigerate the assembled cake for 1 hour to allow the layers to set.
  17. Just before serving, sprinkle the 1/2 cup semi-sweet chocolate chips evenly over the whipped topping.
  18. Arrange the 12 maraschino cherries decoratively on top of the cake.
  19. Lightly dust the entire surface with 1 tablespoon cocoa powder.
  20. Slice the Black Forest Jello Poke Cake into squares and serve cold.

Notes

Ensure your cake is still warm when you poke it; this helps the gelatin absorb fully.
Use extra fruit cherry pie filling for the best flavor and texture.
Chill the cake thoroughly after adding the gelatin and again after topping for best results.
Dust with cocoa powder and add garnishes just before serving for the freshest look.

Find it online: https://timelesscrumb.com/black-forest-jello-poke-cake/