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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 p
oke 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.