Cherry Almond Poke Cake

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes


Refreshing and light Spring dessert. Recipe on


  • 1 white cake mix
  • Ingredients on box
  • 1 teaspoon Almond Extract
  • 1 small box Cherry Jell-O
  • 1 cup boiling water
  • 1/2 cup cold water


  • 1 8 oz. tub Cool Whip frozen whipped topping, thawed
  • 1/2 cup Marshmallow Fluff
  • 1 teaspoon Almond Extract


  • 1/2 cup Fisher Sliced Almonds


  1. Preheat oven to 350 degrees and coat a 13×9 baking dish with cooking spray
  2. Combine cake mix, eggs, water, oil and almond extract until smooth
  3. Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean
  4. Remove from oven and let cool for 15 minutes
  5. Combine Jell-O and boiling water and stir about 2 minutes until dissolved, add cold water
  6. Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch
  7. Carefully pour Jell-O over the cake
  8. Place in refrigerator at least 3 hours or overnight


  1. In a mixing bowl, combine all ingredients and mix until fluffy
  2. Spread over cake and sprinkle with almonds
  3. Store in fridge until ready to serve
  4. Store leftovers in fridge covered with plastic wrap


Cake can be made a few days ahead, keep covered or in airtight container

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