Cherry Whip Cake

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This easy poke cake is a great way to get big flavor with little work.

Ingredients

  • 1 pkg. white cake mix (2 layer size)
  • 1 6 oz. pkg. cherry gelatin powder
  • 1 C. boiling water
  • 1/2 C. cold water
  • 1 12 oz. carton Cool Whip
  • 1 21 oz. can cherry pie filling

Directions

Mix cake mix as package directs. Pour into a 13x9" baking pan. Bake at 350 for 30-35 minutes; cool for 15 minutes. Poke holes at 1/2" intervals (use a fork). Mix Jell-O and water. Pour all over the cake. Cover and chill for 3-4 hours. Spread Cool Whip over top, completely covering the cake. Then spoon cherry pie filling on top; refrigerate.

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