Description
A delightful cherry poke cake infused with almond, topped with a creamy mixture that brings nostalgia and flavor to any occasion.
Ingredients
- 1 box of white cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup maraschino cherry juice
- 1 cup maraschino cherries, chopped
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 container (8 oz) Cool Whip, thawed
- 1/2 teaspoon almond extract
- Sliced almonds for topping (optional)
Instructions
- Preheat your oven and grease and flour a 9×13 inch pan.
- In a large bowl, combine the cake mix, eggs, water, and almond extract; mix until well combined.
- Pour the batter into the prepared pan and bake according to package directions.
- Once baked, allow the cake to cool for 10 minutes.
- Poke holes all over the warm cake using the end of a wooden spoon.
- Pour the maraschino cherry juice over the cake, ensuring it seeps into the holes.
- In a separate bowl, beat together the cream cheese and powdered sugar until smooth, then fold in the Cool Whip.
- Spread the cream cheese mixture evenly over the cherry-soaked cake.
- Top with chopped maraschino cherries and sliced almonds, if desired.
- Refrigerate for at least 2 hours before serving.
Notes
For the best results, use room temperature ingredients and don’t rush the soaking process.