Summer months mean spending time outdoors with friends and family and enjoying their company at outdoor gatherings and BBQ’s. If you have been following me lately, you may have noticed I have a think for poke cakes. It’s an easy recipe to bake on your own or have fun in the kitchen with some of your little helpers as well. They’ll love to poke the holes and pour in the syrup, and also help with cleanup by licking the spoons clean! If you are looking for a show-stopping dessert to take and share, this Cherry Almond Poke Cake recipe is what you’ve been waiting for.
It’s the perfect combination of cherries and almonds and the cake is incredibly moist and packed full of flavor. With the sweetness of the Marashchino Cherries and the crunch of the almond, it’s safe to say that you’ll find yourself cutting a little bit bigger square pieces to share or eat yourself.
Packed full of simple ingredients, this poke cake recipe is seriously easy to make. Have fun with this simple and delicious Cherry Almost Poke Cake recipe. It’s certain to become a family favorite in no time!
INGREDIENTS FOR CHERRY ALMOND POKE CAKE:
-
- 1 white cake mix, prepared as directed on package instructions
- ¾ to 1 cup cherry syrup
- 2 (8 ounce) packages cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons almond milk
- 8-ounce tub whipped topping, thawed
- ½ cup maraschino cherries, chopped
- ½ cup slivered almonds, divided
STEP BY STEP HOW TO MAKE CHERRY ALMOND POKE CAKE
Bake cake according to package instructions. Allow to partially cool on a wire rack. Once cooled, poke holes with a fork or wooden skewer.
Pour cherry syrup over the holes in the cake, allowing the cherry syrup to soak up.
Cream together the cream cheese and powdered sugar using a hand-held mixer. Add in almond extract and almond milk.
Spread cream cheese mixture over the top of the cake.
Mix together whipped topping with cherries and half of the almonds. Spread this on top of the cream cheese mixture.
Top with remaining almonds and refrigerate for at least an hour prior to serving.
Enjoy!
Cherry Almond Poke Cake
Ingredients
- 1 box white cake mix, prepared as directed on package instructions
- 3/4-1 cup cherry syrup
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons almond milk
- 1 8-ounce tub whipped topping, thawed
- 1/2 cup maraschino cherries, chopped
- 1/2 cup slivered almonds, divided
Instructions
- Bake cake according to package instructions. Allow to partially cool on a wire rack and poke holes with a fork or wooden skewer.
- Pour cherry syrup over the holes in the cake, allowing the cherry syrup to soak up.
- Cream together the cream cheese and powdered sugar using a hand-held mixer. Add in almond extract and almond milk.
- Spread cream cheese mixture over the top of the cake.
- Mix together whipped topping with cherries and half of the almonds. Spread this on top of the cream cheese mixture.
- Top with remaining almonds.
- Refrigerate for at least an hour prior to serving.
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