Cherry Tunnel Cake
Cherries and cream are a crowd-pleasing combination. Team with a dark cup of coffee for a sweet treat.
INGREDIENTS | SERVES 12
- 1 18.25-ounce box white cake mix plus ingredients called for on box
- 1 cup boiling water
- 1 3-ounce package cherry flavored gelatin
- 1 21-ounce can cherry pie filling
- 1 16-ounce tub nondairy whipped topping
Preheat oven to 350°F. Grease and flour 9″ × 13″ cake pan. Set aside.
Prepare and bake cake mix according to package instructions for a 9″ × 13″ cake. After baking, while cake is still warm, use a fork to poke holes in the cake from the top down.
Allow cake to cool. Meanwhile, mix water and gelatin. Pour mixture over cake so that it fills in the holes.
Seal the top of the cake with a generous layer of cherry pie filling. Frost the cake with whipped topping. Chill cake for at least 1 hour before serving.
