Cherry Almond 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. Did I use the word “moist” enough for ya? Ha! I read somewhere that a lot of people think the word ‘moist’ is one of the top worst-sounding words. It is literally offensive to some people’s ears. But I can’t think of how else to describe a cake. I need a thesaurus apparently. Maybe, incredibly soft? Tender? That sounds like a pillow though! LOL. Do you have a word that drives you nuts like that?
Poke Cakes 4 Life
That is my mantra. 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 the fam jam… it was gone pretty quickly! It’s safe to say I’ll be making this one on the regular from now on! It reminds me of a simpler version of our wedding cake. Hope you love it too!
Ingredients:
1 box white cake mix, prepared as directed
1 cup maraschino cherry syrup
2 blocks (16 ounces) cream cheese, softened to room temp.
1/2 cup powdered sugar
1 teaspoon almond extract
2 tablespoons milk
1 tub (8 oz) whipped topping (COOL WHIP), thawed
1/2 cup maraschino cherries, chopped
1/2 cup silvered almonds, chopped
Directions:
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.
Enjoy!
- 1 box white cake mix, prepared as directed
- ingredients needed to make cake: egg whites, oil and water
- 1 cup maraschino cherry syrup
- 16 ounces cream cheese (2 blocks), softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons almond milk
- 8 ounces (tub) whipped topping (COOL WHIP), thawed
- 1/2 cup maraschino cherries, chopped
- 1/2 cup slivered almonds, chopped
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.
Is there an option to print the cherry almond poke cake that I’m not seeing?
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. : )
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 🙂
I just kept scrolling past the picture of the Lemon Blueberry Poke Cake and the recipe was there for printing.