Cherry Poke Cake
Ingredients
1 white cake mix
4 large eggs, room temperature
½ cup vegetable or canola oil
1 cup buttermilk
1 teaspoon Almond Extract
1 small box (3.4 oz) cherry gelatin (any flavor will work)
1 cup boiling water
1/2 cup cold water
Frosting:
1 8 oz. tub whipped topping, thawed
1/2 cup marshmallow fluff
¼ – ½ cup powdered sugar
1 teaspoon almond extract
Toppings:
Additional whipped topping
Fresh Cherries
Cherry Pie Filling
Sliced Almonds
Directions
Preheat oven to 350 degrees and coat a 13×9 baking dish with non-stick cooking spray.
Combine cake mix, eggs, water, oil and almond extract until smooth.
Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 15 minutes.
Combine gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.
Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
Carefully pour gelatin over the cake. Place in refrigerator at least 3 hours or overnight.
For The Frosting: In a mixing bowl, combine all ingredients, starting with ¼ cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
Spread over cake. Store in refrigerator until ready to serve
.
Store leftovers in refrigerator covered with plastic wrap. Serve with fresh cherries, canned cherries or sliced almonds
