2cupsFresh pitted Cherriesor frozen (defrosted and drained if watery)
½cupSugar
½cupWater
1teaspoonLemon Juice
80gramsCherry Jello( 3 oz )
½cupBoiling Water
½cupIce-Cold Water
1cupFresh Creamwhipped (see notes below)
12Fresh Cherriesor use Maraschino Cherries to decorate
Instructions
Heat the oven as per the instruction on the cake mix box - spray a 20 cm x 30 cm ( 9 x 12 inch) baking tin with cooking oil or line with baking paper
Mix and bake the cake (single layer) as per the instructions
Whilst the cake is baking, make the Cherry Compote - add the Cherries, Sugar and Water to a medium saucepan - stir over medium heat until the sugar has dissolved - set the heat on medim and let simmer, partially covered for 20 minutes , stirring every few minutes - when thickened, add the Lemon Juice and gently "mash" the mixture to break up the fruit into pieces - let cool completely before use
Once the cake is ready let cool 10 minutes, then poke holes all over the cake, using the backend of the handle of a wooden spoon
When completely cooled, place the cake in the refrigerator (tin and all) for 30 minutes (this makes it better for the jello to stick to the cake)
Meanwhile dissolve the Jello in the boiling water, add the cold water and stir well, put aside (not in the refrigerator)
Pour Jello over the cake, and into the holes, spread the Compote over the cake, lightly pressing pieces of fuit into any open holes - place in the refrigerator for 10 minutes.
Pipe or spread the Whipped Cream over the cake and decorate with fresh Cherries (or Maraschino Cherries)
Transfer to a large serving plate or cut into servings and place on individual serving plates
Notes
Whipped cream: you can double the cream if you prefer (sweeten or not) or use Cool Whip if you like
The Cherry Compote can be made up to a week in advance, store in an airtight container (after cooling) in the refigerator, warm slightly in the microwave or stovetop before use
Leftover cake should be kept in a sealed container in the refrigerator
Nutrition Facts
Cherry Poke Cake
Serving Size
1 Slice
Amount per Serving
Calories
310
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
3
g
Cholesterol
23
mg
8
%
Sodium
351
mg
15
%
Carbohydrates
55
g
18
%
Fiber
1
g
4
%
Sugar
35
g
39
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.