Description
Sweet layers of cherry almond poke cake bring Mediterranean charm to dessert tables with irresistible charm. Delicate almond-infused sponge soaked in cherry syrup creates a luscious treat you’ll crave again and again.
Ingredients
Scale
Cake Base:
- 1 box white cake mix
Fruit Filling:
- 1 can (21 ounces) cherry pie filling
Toppings and Flavoring:
- 1/4 cup almond extract
- 1 cup whipped cream
- 1/2 cup (2 ounces) sliced almonds
Instructions
- Craft the cake base by following the packaged mix guidelines, utilizing a 9×13-inch baking vessel and ensuring precise oven temperature as directed.
- After removing from the oven, create a network of perforations across the cake’s surface using a fork or skewer, puncturing deeply to maximize filling absorption.
- Generously cascade cherry pie filling over the cake, methodically distributing the vibrant crimson mixture to penetrate each carefully crafted hole.
- Delicately layer whipped cream atop the cherry-infused surface, creating a smooth, cloud-like blanket that complements the fruity undertones.
- Enhance the cake’s visual and textural appeal by sprinkling a generous shower of sliced almonds across the creamy landscape.
- Carefully transfer the cake to the refrigerator, allowing it to rest and meld flavors for a minimum of 60 minutes before serving, which will intensify the dessert’s overall taste profile.
Notes
- Customize the cake mix by using a white or vanilla flavor for a neutral base that complements the cherry and almond notes.
- Create deeper holes in the cake using the handle end of a wooden spoon for maximum cherry filling absorption.
- Toast the almond slices beforehand to enhance their nutty flavor and add a delightful crunch to the cake’s texture.
- Transform this dessert into a gluten-free option by selecting a gluten-free cake mix and ensuring all other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 324
- Sugar: 27 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 30 mg