Cherry Almond Poke Cake

Cherry Almond Poke Cake

Cherry Almond Poke Cake

Ingredients

  • 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

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.

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