Cherry Cheesecake Poke Cake
A delightful and indulgent poke cake that combines fluffy white cake, creamy cheesecake filling, and sweet maraschino cherries, perfect for summer gatherings.
Ingredients
For the Cake
- 1 box white cake mix Provides a light and fluffy texture.
- 1 cup water Adds moisture to the cake batter.
- 1/3 cup vegetable oil Contributes richness and moisture.
- 3 large eggs Provides structure.
For the Filling and Topping
- 1 box cheesecake pudding mix Creates a creamy filling.
- 2 cups milk Combine with pudding for a smooth texture.
- 1 tub whipped topping Adds a creamy finish.
- 1 cup maraschino cherries Adds sweetness and vibrant color.
- 1 teaspoon almond extract Optional, adds flavor.
- additional cup maraschino cherries for topping Enhances visual appeal.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until the batter is smooth, then pour into the prepared pan.
- Bake according to package directions, usually 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes; then use a fork to poke holes all over the top, about an inch apart.
Making the Filling
- In a separate bowl, whisk together the cheesecake pudding mix and milk until smooth.
- Pour the pudding mixture over the cooled cake, allowing it to seep into the holes.
- Spread a generous layer of whipped topping over the top of the cake.
- Sprinkle chopped maraschino cherries evenly over the whipped topping, and drizzle with almond extract if desired.
Chilling and Serving
- Chill the cake in the refrigerator for at least 2 hours before serving.
- Slice the cake into squares and serve on dessert plates.
Notes
For best results, avoid overmixing the batter and ensure the cake cools fully before poking holes. Refrigerating overnight can enhance the flavors.