Description
A moist and flavorful Cherry Almond Poke Cake that’s easy to make and perfect for gatherings.
Ingredients
Scale
- 15.25 oz box white cake mix (plus egg whites, oil, and water to make the cake)
- 1 cup maraschino cherry syrup
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp almond extract
- 2 tbsp almond milk (or regular milk)
- 8 oz tub whipped topping (thawed)
- 1/2 cup maraschino cherries, chopped
- 1/2 cup sliced almonds, divided
Instructions
- Prepare the cake according to the package directions. Allow it to cool completely.
- Once the cake is cooled, use a fork or wooden skewer to poke holes all over the cake.
- Pour the maraschino cherry syrup over the holes in the cake, ensuring even coverage.
- In a mixing bowl, beat together the softened cream cheese and powdered sugar until smooth. Stir in the almond extract and almond milk until well combined.
- Evenly spread the cream cheese mixture over the cake.
- In another bowl, mix together the whipped topping, chopped cherries, and half of the sliced almonds. Spread this mixture on top of the cream cheese layer.
- Top with the remaining sliced almonds. Refrigerate for at least one hour before serving.
Notes
For best results, poke deep holes in the cake to let the syrup soak in well and refrigerate the cake for an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cake, dessert, cherry, almond, poke cake