Description
A delightful and simple Cherry Almond Poke Cake, infused with sweet cherries and creamy topping that brings smiles to any gathering.
Ingredients
- 1 box of white cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup maraschino cherry juice
- 1 cup maraschino cherries, chopped
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 container (8 oz) Cool Whip, thawed
- 1/2 teaspoon almond extract
- Sliced almonds for topping (optional)
Instructions
- Preheat your oven according to cake mix package instructions. Grease and flour a 9×13 inch pan.
- In a large bowl, combine the cake mix, eggs, water, and almond extract. Mix until well combined.
- Pour the batter into the prepared pan and bake according to package directions.
- Once baked, allow the cake to cool for 10 minutes. Poke holes all over the cake with the end of a wooden spoon.
- Pour the maraschino cherry juice over the warm cake, ensuring it seeps into the holes.
- In another bowl, beat the cream cheese and powdered sugar together until smooth. Fold in the Cool Whip until well blended.
- Spread the cream cheese mixture over the cherry juice-soaked cake.
- Top with chopped maraschino cherries and sliced almonds, if desired.
- Refrigerate for at least 2 hours before serving.
Notes
For best flavor, let the cream cheese topping sit overnight in the refrigerator. Consider toasting the sliced almonds for added flavor.
