CHERRY PIE POKE CAKE

Cherry Poke cake from Food. com

1 (18 1/4 ounce) package white cake mix

3 egg whites (or as called for by your cake mix)

1/3 cup oil (or as called for by your cake mix)

1 1/3 cups water (or as called for by your cake mix)

1 (3 ounce) package fruit flavored gelatin powder

1 cup boiling water

1 (21 ounce) can cherry pie filling

1 (16 ounce) container frozen whipped topping, 
thawed

Using the directions on the back of the cake mix box.  Make the cake and bake in a 9×13 inch greased cake pan.   I used my Pampered Chef large round cake pan.

Once the cake is removed from the oven poke holes in the cake.  I used the handle of a wooden spoon. Poke these holds about 1 inch apart

Allow the cake to cool.  Make the jello mixture and this is just the jello along with 1 cup of boiling water.

Pour this mixture over the cake hoping that the jello goes down into the poked holes

Top with the cherry pie filling, then cover with the cool whip

Place in the refrigerator for one hour before serving

Enjoy