Description
This delightful Cherry Almond Poke Cake combines the sweetness of cherry pie filling with a moist, almond-infused cake. Topped with fluffy whipped cream and crunchy almonds, it’s a perfect dessert for any occasion!
Ingredients
Scale
- 1 box white cake mix
- 1 can cherry pie filling
- 1 cup almond extract (note: this is likely a mistake; you might mean 1 tsp or 1/4 cup)
- 1 cup whipped cream
- 1/2 cup sliced almonds (for garnish)
Instructions
- Prepare the cake mix according to the package instructions and bake in a 9×13-inch pan.
- Once baked, use a fork or skewer to poke holes all over the cake.
- Pour the cherry pie filling evenly over the top of the cake, allowing it to seep into the holes.
- Spread the whipped cream over the cherry topping, then sprinkle with sliced almonds.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
For added flavor, consider drizzling some almond extract mixed with powdered sugar over the whipped cream before adding the sliced almonds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
