Cherry Almond Poke Cake


1 white cake
ingredients on the box to make the cake
1 teaspoon almond extract
1 small box cherry Jello
1 cup boiling water
1/2 cup cold water


Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. In a stand mixer combine cake mix, eggs called for on box, water called for on box, oil called for on box, and almond extract. Beat for 2 minutes on medium speed. Pour into the baking dish and bake for 22-25 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool for 15 minutes.

Combine jello and boiling water, stirring for about 2 minutes or until completely dissolved. Add cold water. Set aside.

Using a wooden skewer or large fork, poke holes all over cake, about every 1/2 inch. Carefully pour jello over the cake. Refrigerate for at least 3 hours. After it is refrigerated frost with frosting below and sprinkle with sliced almonds.

8 oz tub Cool Whip, thawed
1/2 cup marshmallow fluff
sliced almonds, for topping

In a stand mixer combine Cool Whip and marshmallow fluff. Beat until mixed and fluffy. Spread over cake and sprinkle with almonds.