Description
A moist yellow poke cake soaked in a sweet cream cheese glaze and topped with a creamy almond frosting.
Ingredients
Scale
For the Cake:
1 box Betty Crocker Super Moist Yellow Cake Mix
1 cup buttermilk
4 oz cream cheese, softened
2 eggs
For the Glaze and Topping:
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/4 cup milk
1 1/2 cups sliced almonds, toasted
Instructions
- Step 1: Heat your oven to 350°F. Spray the bottom of a 13×9-inch pan with cooking spray.
- Step 2: In a large bowl, beat the cake mix, buttermilk, 4 oz of softened cream cheese, and eggs with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
- Step 3: Pour the batter into the prepared pan and bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack.
- Step 4: Immediately prepare the glaze. In a medium microwavable bowl, beat 8 oz of cream cheese and the butter with an electric mixer on medium-high speed until smooth.
- Step 5: Beat in the vanilla. On low speed, beat in the powdered sugar until the frosting is smooth and creamy. Then, beat in the milk.
- Step 6: Microwave the glaze uncovered on High for 30 to 50 seconds, or until it is smooth and thin enough to pour.
- Step 7: Using a fork, poke holes about every 1/2 inch almost to the bottom of the warm cake.
- Step 8: Pour 1 cup of the glaze mixture over the warm cake and let it stand for 10 minutes to absorb.
- Step 9: Stir the toasted almonds into the remaining glaze mixture and spread it over the top of the cake.
- Step 10: Refrigerate for 1 hour and 30 minutes, or until the topping is set, before serving.
Notes
Store covered in the refrigerator.
- Prep Time: 25 mins
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American