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.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Ingredients
1white cake mix
4large eggs, room temperature
½cupvegetable or canola oil
1cupbuttermilk
1tsp.almond extract
13.4 oz box cherry gelatin (any flavor will work)
1cupboiling water
½cupcold water
Frosting
18 oz. tub whipped topping, thawed
½cupmarshmallow fluff
1/4-1/2cuppowdered sugar
1tsp.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