Cherry Almond Poke Cake
Cherry Almond Poke Cake
This simple cake recipe is nothing to “poke” fun at. You’re going to love the taste of this Cherry Almond Poke Cake. It’s flavorful, moist, and packed full of deliciousness.
What we love most about this simple Cherry Almond Poke Cake recipe is that it’s really quite fun to make. This is one cake that you actually get to poke holes in once it’s baked so you don’t have to worry about it staying and looking all perfect! Cake perfection is a real thing and if you have it, you know what we’re talking about!
With less than 10 minutes of prep time, you can have this cake baked and ready to decorate in literally hardly any time at all. This is one of our favorite weekend cakes to whip up because it’s so simple. The perfect cake for potlucks, family gatherings, and of course any holiday (use different color jello that fit’s the holiday and change the almond extract to vanilla). This cherry and almond though…so amazing together!
PIN IT!!
What does poke cake mean?
It’s literally just like it sounds! You bake a cake and then have fun poking holes in it. Easy peasy, right?
Poke cakes have been around for years. They became trendy in the 1970’s. I read somewhere that the first one was a lemon poke cake. YUM we love all things lemon!! No wonder they became so popular. They are easy to make, they require just a few ingredients and you can make it any flavor you like almost.
What do you use to poke holes in a cake?
Stay sanitary and avoid using your fingers! (even though you might be tempted!) Instead, use the handle of a wooden spoon, chopsticks or anything else that can produce a small round hole and have fun poking the holes in the cake! We always use a wooden spoon to make the wholes.
All your ingredients for your cake!!
HOW TO MAKE CHERRY ALMOND POKE CAKE:
Do poke cakes need to be refrigerated?
Yes, they do. Since this poke cake uses whipped topping and jello, you’re going to need to keep it in the fridge. Plus, it tastes so good when it’s nice and cold!
Can poke cakes be frozen?
They can! Just freeze before you add on the whipped topping for the best results. When you’re ready to eat, just thaw and put the topping on then.
As you can tell, this Cherry Almond Poke Cake is crazy simple and crazy good. You might just find out that poke cakes are your new favorite cakes to bake!
OTHER CAKES YOU WILL LOVE:
Strawberry Shortcake Cheesecake
Pecan Pie Cheesecake
Raspberry Cream Cheese Coffee Cake
Elvis Presley Cake
Cherry Almond Poke Cake
Ingredients
- 1 white cake mix
- 4 large eggs, room temperature
- ½ cup vegetable or canola oil
- 1 cup buttermilk
- 1 tsp. almond extract
- 1 3.4 oz box cherry gelatin (any flavor will work)
- 1 cup boiling water
- ½ cup cold water
Frosting
- 1 8 oz. tub whipped topping, thawed
- ½ cup marshmallow fluff
- 1/4-1/2 cup powdered sugar
- 1 tsp. almond extract
Toppings
- Additional whipped topping
- Fresh Cherries
- Cherry Pie Filling
- Sliced Almonds
Instructions
- Preheat oven to 350 degrees and coat a 13x9 baking dish with non-stick cooking spray
- Combine cake mix, eggs, water, oil and almond extract until smooth
- Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean
- Remove from oven and let cool for 15 minutes
- Combine gelatin and boiling water and stir about 2 minutes until dissolved,add cold water
- Using a wooden skewer or large fork, poke holes into cake about every 1/2inch
- Carefully pour gelatin over the cake
- Place in refrigerator at least 3 hours or overnight
Frosting
- In a mixing bowl, combine all ingredients, starting with 1⁄4 cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
- Spread over cake
- Store in refrigerator until ready to serve
- Store leftovers in refrigerator covered with plastic wrap
- Serve with fresh cherries, canned cherries or sliced almonds
