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Cherry Almond Poke Cake

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This Cherry Almond Poke Cake combines light and fluffy white cake with sweet cherry pie filling, soaked into every bite through poked holes, and topped with whipped topping and slivered almonds. It’s easy, beautiful, and bursting with cherry-almond flavor!

Ingredients

Scale

For the Cake:

  • 1 box white cake mix (plus ingredients listed on the box—usually eggs, oil, and water)

  • 1 teaspoon almond extract

For the Cherry Filling:

  • 1 can (21 oz) cherry pie filling

  • Optional: 2 tablespoons cherry juice or maraschino cherry syrup (for extra color/flavor)

For the Topping:

  • 1 tub (8 oz) whipped topping (like Cool Whip), thawed

  • ½ teaspoon almond extract

  • ¼ cup slivered or sliced almonds, toasted

  • Optional garnish: maraschino cherries or extra cherry pie filling

Instructions

1. Bake the Cake:

Preheat your oven to 350°F (175°C). Prepare the white cake mix according to the box instructions, but add 1 teaspoon almond extract to the batter. Bake in a 9×13-inch pan as directed. Let cool for about 10 minutes.

2. Poke the Cake:

Using the handle of a wooden spoon or a straw, poke holes all over the surface of the warm cake—space them about 1 inch apart.

3. Add the Cherry Filling:

Spoon the cherry pie filling evenly over the cake, gently pressing it into the holes. Use the back of the spoon to help spread and push the filling into the cake. Let it cool completely.

4. Make the Topping:

In a bowl, mix the whipped topping with ½ teaspoon almond extract. Spread it over the cooled, cherry-filled cake.

5. Garnish and Chill:

Sprinkle toasted slivered almonds on top. For extra flair, add maraschino cherries or a drizzle of leftover pie filling. Refrigerate for at least 1–2 hours before serving to let the flavors meld.

Serving Suggestions:

  • Serve chilled for the best texture and flavor.

  • Great with a glass of cold milk, cherry soda, or even almond tea.

  • Garnish with fresh mint leaves for a pop of color.

Notes

Pro Tips:

  • Toast your almonds in a dry skillet for extra crunch and flavor.

  • Want it pinker? Add a few drops of red food coloring to the filling.

  • Use homemade cherry pie filling for a fresh twist.

Common Mistakes to Avoid:

  • Not poking deep enough holes – the filling won’t soak in properly.

  • Spreading the topping too soon – wait until the cake is fully cool.

  • Skipping the chill time – it’s essential for that delicious moist texture.

Storage Instructions:

  • Store covered in the refrigerator for up to 4–5 days.

  • Not recommended for freezing once assembled (the whipped topping texture changes).

  • Leftovers taste even better the next day!

 

Enjoy your Cherry Almond Poke Cake—an irresistibly moist and fruity treat with a nutty twist!

Find it online: https://bakesbliss.com/cherry-almond-poke-cake/