This Cherry Almond Poke Cake soaks a tender white cake with sweet cherry syrup, then layers on a creamy almond cream cheese filling and a fluffy whipped topping studded with maraschino cherries and toasted almonds. It's an easy, make-ahead cherry poke cake that tastes like summer in every bite.
If you've been reading the blog for a while, you may have noticed that I have a thing for poke cakes. (If you do too, you'll find all of our easy poke cake recipes in one place.) This Cherry Almond Poke Cake saturates a white cake with cherry syrup to really pack in the cherry flavor. And the cream cheese almond topping really brings together the traditional pairing of cherry and almond.
Why Does Almond Go So Well with Cherry?
Almond extract is a great addition to cherry desserts because it balances the acidity of cherries. You may not have realized it, but most cherry desserts include almond for this reason. The two are actually close cousins, since cherries and almonds both come from the same family of stone-fruit trees, which is why a little almond makes cherry taste even more like cherry.
This Cherry Almond Poke Cake uses maraschino cherries and cherry syrup. Maraschino cherries are the bright red cherries you often see in Tropical Fruity Sangria, on top of ice cream sundaes, or in a pineapple upside down cake. Their bright glossy red color is iconic and has been a staple in American cocktails and desserts for decades.
How Are Maraschino Cherries Made?
Maraschino cherries were introduced in the U.S. in the late 19th Century. Cherries have a short growing season and were hard to produce, so food companies started to preserve them in a brine solution. The cherries were then sweetened and colored the ruby red color that has made them famous.
Why the Obsession with Poke Cakes?
Poke cakes are a great way to infuse cake with flavors and moisture. By poking little (or sometimes big) holes in your cake, you can let the flavor of your choice seep into every bite. This moist and flavorful Cherry Almond Poke Cake will give you a taste of summer in every bite. Check out the links at the bottom of this post for more delicious poke cake recipes.
Key Ingredients & Substitutions
- White cake mix. A standard 15.25-ounce box of white cake mix, baked in a 9x13 cake pan according to the package directions, keeps this recipe easy. White cake lets the pink cherry stripes show, but yellow or French vanilla cake mix works too, as does your favorite homemade white cake.
- Cherry syrup. This is the bottled, sweetened cherry syrup sold for coffee drinks and Italian sodas. In a pinch, use the juice from your jar of maraschino cherries, topped up with a little cherry juice or water to reach ¾ to 1 cup.
- Cherry Jell-O. For a more classic poke cake, swap the syrup for a 3-ounce box of cherry Jell-O (or half of a 6-ounce family-size box). Whisk it into 1 cup of boiling water until dissolved, stir in ½ cup of cold water, and pour it over the warm cake. The gelatin sets into bright red ribbons and gives the cake a slightly firmer, jiggly texture that's a little less sweet than the syrup version.
- Maraschino vs. fresh cherries. Maraschino cherries give you that iconic color and candy-like sweetness, and they hold up for days in the topping. Fresh sweet cherries, pitted and chopped, are less sweet and more juicy, so the cake is best eaten within a day or two. Frozen cherries work if you thaw and drain them well. For an adults-only twist, fold in chopped Boozy Cherries instead.
- Almond extract. A single teaspoon of almond extract is all you need, since it's very concentrated. Pure almond extract tastes the cleanest. For a nut-free cake, use vanilla extract instead and skip the slivered almonds.
- Cream cheese and powdered sugar. Full-fat brick cream cheese, softened to room temperature, makes the smoothest filling. Neufchâtel works if you want it a little lighter.
- Whipped topping and almond milk. A tub of thawed whipped topping, like Cool Whip, keeps its shape in the fridge. Homemade whipped cream works if you stabilize it with a few tablespoons of powdered sugar. The almond milk just loosens the cream cheese layer, so any milk will do.
- Slivered almonds. Toast them in a dry skillet for 3 to 4 minutes until fragrant and golden. It brings out their nutty flavor and keeps them crunchy on top of the cake.
Helpful Tips
Poke the cake while it's warm, not hot. Let the cake cool on a wire rack for about 15 minutes, then poke holes all over the top about an inch apart. A fork or a wooden skewer makes small holes for an even soak. The handle of a wooden spoon makes bigger wells and more dramatic stripes.
Pour slowly and evenly. Drizzle the cherry syrup over the cake a little at a time, working from the edges toward the middle, so it seeps into the holes instead of pooling in one corner. Start with ¾ cup and add the rest only if the cake is still soaking it up.
Let the cake cool completely before frosting. The cream cheese layer will melt and slide on a warm cake. Once the syrup is in, let the cake finish cooling to room temperature, or pop it in the fridge for 30 minutes to speed things up.
Beat the cream cheese smooth first. Use a hand mixer to beat the softened cream cheese on its own until there are no lumps, then add the powdered sugar, almond extract and almond milk. Cold cream cheese leaves little lumps that never quite disappear.
Spread gently and chill. Dollop each layer over the cake and spread it out to the edges with an offset spatula, which won't tear the soaked cake. Pat the chopped cherries dry before folding them into the whipped topping so they don't streak it pink. Then refrigerate for at least an hour, or overnight for the best flavor.
Variations
- Chocolate cherry poke cake. Bake a devil's food or chocolate fudge cake mix instead of white, soak it with the cherry syrup, and finish with chocolate shavings for a Black Forest-style cake. Chocolate lovers should also try our Quadruple Chocolate Poke Cake.
- Coconut almond (Almond Joy style). Fold ½ cup of sweetened shredded coconut into the whipped topping in place of the cherries, then top with toasted almonds and a drizzle of hot fudge. If you love coconut in your poke cakes, the Boozy Pineapple Piña Colada Poke Cake is another favorite.
- Extra almond poke cake. To make it a true almond poke cake, add ½ teaspoon of almond extract to the cake batter as well as the filling. For an adults-only version, stir a splash of amaretto into the cherry syrup.
- Cherry cheesecake poke cake. Skip the chopped cherries in the whipped topping and spoon a can of cherry pie filling over the top instead.
- Fresh cherry and vanilla. In peak cherry season, use chopped fresh sweet cherries and swap the almond extract for vanilla for a softer, more fruit-forward flavor.
Serving Ideas
Cut this cherry poke cake into 12 squares and serve it cold, straight from the pan, with an extra maraschino cherry on each slice. Because it's made ahead and travels in its pan, it's a natural for summer cookouts, potlucks, church suppers and the Fourth of July. The red and white layers also make it a pretty choice for Valentine's Day and Christmas.
Serve it alongside a cup of coffee or a glass of cold milk for an afternoon treat. If you're putting together a whole dessert table for a party, it pairs nicely with our Cherry Almond Mousse Pie for a cherry-and-almond theme.
Storing & Freezing
Because of the cream cheese and whipped topping, this cake needs to stay in the refrigerator. Cover the pan with its lid or plastic wrap and it will keep for 3 to 4 days. The cake actually gets moister and more flavorful after a night in the fridge, so it's a great dessert to make the day before you need it. The almonds will soften a little over time; for the crunchiest topping, sprinkle them on just before serving.
You can freeze this poke cake for up to 2 months. Freeze individual squares on a baking sheet until firm, then wrap each one tightly in plastic wrap and store them in a freezer bag or airtight container. Thaw slices in the refrigerator overnight. The texture holds up well, since whipped topping freezes nicely, though the cherries may bleed a little color into the topping after thawing.
More Delicious Poke Cake Recipes
If you've fallen for Cherry Almond Poke Cake, you'll want to try these other poke cake recipes:
- Apple Spice Poke Cake
- Summer Peach Pie Poke Cake
- Pineapple Poke Cake
- Chocolate Ganache Poke Cake with Berries
Recipe
Cherry Almond Poke Cake
Ingredients
- 1 box white cake mix (15.25 ounces), plus the eggs, oil and water called for on the package
- ¾ to 1 cup cherry syrup or juice from the maraschino cherry jar
- 16 ounces cream cheese softened (two 8-ounce packages)
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons almond milk or any milk
- 8 ounces whipped topping (1 tub, such as Cool Whip), thawed
- ½ cup maraschino cherries chopped and patted dry
- ½ cup slivered almonds toasted, divided
Instructions
- Prepare and bake the white cake mix in a greased 9x13-inch pan according to the package directions (about 30 minutes at 350°F, until a toothpick in the center comes out clean).
- Let the cake cool in the pan on a wire rack for about 15 minutes, until warm but not hot.
- Poke holes all over the top of the cake, about 1 inch apart, with a fork or wooden skewer.
- Slowly pour the cherry syrup evenly over the cake, starting with ¾ cup and adding more if the cake is still soaking it up. Let the cake cool completely, about 1 hour (or refrigerate for 30 minutes to speed it up).
- Meanwhile, toast the slivered almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden and fragrant. Let them cool.
- In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Add the powdered sugar and beat until combined, then beat in the almond extract and almond milk until creamy.
- Spread the cream cheese mixture evenly over the cooled cake with an offset spatula.
- Gently fold the chopped maraschino cherries and half of the toasted almonds into the whipped topping. Spread it over the cream cheese layer, then sprinkle the remaining almonds on top.
- Refrigerate for at least 1 hour, or overnight, before slicing. Serve cold, with an extra cherry on each piece if you like.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Judy Wilson says
Did you make the cherry syrup or is that something you buy?
Megan says
Use the Maraschino cherry juice. That is what I used.
Lisa says
Where or how can I make Cherry syrup?
Lisa says
Ok, maybe I should Have read your post first before asking about the cherry syrup. Sorry ? looking forward to making this for Easter.