Pound cake streaked with cherry gelatin is layered with cherry pie filling and creamy whipped topping.

Recipe Summary

20 mins
1 hr
1 hr 20 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.

  • Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate.

  • Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls.

Nutrition Facts

254 calories; protein 2.9g; carbohydrates 38g; fat 10.1g; cholesterol 83.6mg; sodium 189.9mg. Full Nutrition

Reviews (2)

Most helpful positive review

Rating: 4 stars
Tried this today. Came out pretty good. I will make this again. Read More
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Tried this today. Came out pretty good. I will make this again. Read More
Rating: 4 stars
This was great. I made this on a whim. I was looking for a different recipe and I saw this. I used a Hershey Special Dark bar because I am cheep and it is half the price of Baker's chocolate. It worked fine. The "pound" cake that I bought was only 10 ounces (what's up with that?) so I cut things back a bit. I think that I could easily have made two of the smaller cakes with this recipe. It was very easy and it looked and tasted great. Everyone enjoyed it. Read More