Cherry Almond Poke Cake

Ingredients:

For the Cake:

15.25 oz box white cake mix

Ingredients needed to make the cake (egg whites, oil, and water)

For the Cherry Mixture:

1 cup maraschino cherry syrup

For the Cream Cheese Layer:

16 oz cream cheese (2 blocks), softened to room temperature

½ cup powdered sugar

1 tsp almond extract

2 tbsp almond milk (or regular milk)

For the Topping:

8 oz tub whipped topping (COOL WHIP), thawed

½ cup maraschino cherries, chopped

½ cup sliced almonds, divided use

Instructions:

Bake the Cake: Prepare the cake according to the package directions. Allow it to cool completely.

Poke Holes: Once the cake is cooled, use a fork or wooden skewer to poke holes all over the cake. Make sure the holes are large enough for the cherry syrup to soak in.

Add Cherry Syrup: Pour the maraschino cherry syrup over the holes in the cake, ensuring even coverage.

Prepare Cream Cheese Mixture: In a mixing bowl, beat together the softened cream cheese and powdered sugar until smooth. Stir in the almond extract and almond milk until well combined.

Spread Cream Cheese Layer: Evenly spread the cream cheese mixture over the cake.

Add Whipped Topping: In another bowl, mix together the whipped topping, chopped cherries, and half of the sliced almonds. Spread this mixture on top of the cream cheese layer.

Garnish and Chill: Top with the remaining sliced almonds. Refrigerate for at least one hour before serving to allow the flavors to meld.

Enjoy