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Cherry Almond Poke Cake
Cherry Almond Poke cake is so easy and delicious! Made with a cake mix, maraschino cherries, cherry juice, cream cheese, and Cool Whip!
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
Calories
308
kcal
Author
Brandie @ The Country Cook
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 to room temperature
½
cup
powdered sugar
1
teaspoon
almond extract
2
tablespoons
almond milk
(or regular milk)
8
ounces
(tub) whipped topping (COOL WHIP),
thawed
½
cup
maraschino cherries,
chopped
½
cup
sliced almonds,
divided use
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. Just make sure the holes are large enough to allow the cherry juice to soak into.
Pour the maraschino cherry syrup over the holes in the cake. Try to coat the cake as evenly as possible.
Using an electric or stand mixer, beat together the cream cheese and powdered sugar. Stir in the almond extract and milk.
Spread the cream cheese mixture evenly on 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.
Evenly top with remaining sliced almonds and refrigerate for at least an hour before serving.
Nutrition
Calories:
308
kcal
|
Carbohydrates:
60
g
|
Protein:
3
g
|
Fat:
6
g
|
Sodium:
315
mg
|
Fiber:
1
g
|
Sugar:
42
g