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.
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
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