Cherry Almond Poke cake is so easy and delicious! Made with a cake mix, maraschino cherries, cherry juice, cream cheese, and Cool Whip.
AN EASY BUT UNIQUE POKE CAKE
This is one of our new favorite recipes - full of moist delicious cherry flavor! This cherry almond poke cake is so sweet and incredibly delicious.
CAKE MIX, MARASCHINO CHERRIES AND FROSTING
I've been churning out these babies for years and there are endless combinations! I'm a huge cake fan and let me tell you - this poke cake is no exception! The only thing better than your ordinary cake, is poke cake. You've got the easy convenience of a cake mix, but with a boost of added flavor soaked right in with every bite. The cherry in this poke cake is absolutely to die for! Between myself and my family... it was gone pretty quickly! It reminds me of a simpler version of our wedding cake. Hope you love it too!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- white cake mix
- maraschino cherry syrup (the liquid from the maraschino cherry jar)
- cream cheese
- powdered sugar
- almond extract
- milk
- whipped topping (COOL WHIP)
- maraschino cherries
- slivered almonds
HOW TO MAKE CHERRY ALMOND POKE CAKE:
Bake the cake according the package directions. Allow it to cool completely. Once cooled, poke holes in the cake using a fork or wooden skewer.
Pour the maraschino cherry syrup over the holes in the cake, allowing the syrup to be soaked up.
Mix together the softened cream cheese and powdered sugar, using an electric mixer. Mix in the almond extract and almond milk. Spread the cream cheese mixture over the top of the cake.
Mix together the whipped topping, chopped cherries, and half of the almonds. Spread on top of the cream cheese mixture.
Finally, top with remaining almonds and refrigerate for at least an hour before serving.
WANT MORE POKE CAKE RECIPES? GIVE THESE A TRY!
CHERRY ALMOND POKE CAKE
Ingredients
- 15.25 ounce box white cake mix,
- ingredients needed to make cake: egg whites, oil and water
- 1 cup maraschino cherry syrup (the liquid from the maraschino cherry jar)
- 16 ounces cream cheese (2 blocks), softened
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons almond milk
- 8 ounces (tub) whipped topping (COOL WHIP), thawed
- ½ cup maraschino cherries, chopped
- ½ cup slivered almonds, chopped
Instructions
- Bake the cake according the package directions. Allow it to cool completely before the next step.
- Once cooled, poke holes in the cake using a fork or wooden skewer.
- Pour the maraschino cherry syrup over the holes in the cake, allowing the syrup to be soaked up.
- Mix together the cream cheese and powdered sugar, using an electric mixer. Stir in the almond extract and milk.
- Spread the cream cheese mixture over the top of the cake.
- Mix together the whipped topping, chopped cherries, and half of the silvered almonds. Spread on top of the cream cheese mixture.
- Top with remaining almonds and refrigerate for at least an hour before serving.
Molly
Is the syrup just the juice from the jar of maraschinos cherries?
Laurie
I was wondering about the syrup well if it was just the juice from the jar of cherries
Brandie @ The Country Cook
Yes it's the syrup from the maraschino jar. I would call it juice but it's actually not cherry juice. Its a syrup. 🙂
M. Gauthier
I just kept scrolling past the picture of the Lemon Blueberry Poke Cake and the recipe was there for printing.
Dawne
Just made this, WONDERFUL!! Thank you for never letting me down. I have never once made something from you site that my family did not love. Needed something for a pot luck. (Made extra one for the family) This was perfect. Keep up the good work 🙂
judy helm
Is there an option to print the cherry almond poke cake that I'm not seeing?
Ja Jones
Judy, whenever I run into a tricky-to-find PRINT button, I just use the SNIPPING TOOL. (I LOVE the Snipping Tool...it saves so much time). Have fun with it. : )