If you’re searching for the ultimate festive dessert, look no further than this Christmas Cranberry Poke Cake. With vivid layers of fluffy cake, vibrant cranberry sauce, and a luscious whipped topping, it’s everything you want in a holiday sweet: stunning to look at, incredibly easy to make, and bursting with bright, tangy flavor in every bite. Whether you’re hosting a cozy family gathering or a cheerful holiday party, this cake is guaranteed to spark joy and gather compliments from everyone at the table.
Ingredients You’ll Need
This recipe keeps things simple but special, letting each ingredient shine in both taste and appearance. Every item plays a key role in creating a moist, flavorful cake that’s sure to wow your holiday crowd. Here’s what you’ll need, plus a helpful tip for each one:
- White cake mix: The perfect canvas for our festive flavors—just follow the box directions for foolproof results every time.
- Eggs, oil, and water (for cake mix): These staples bring your cake batter together for a light, tender crumb.
- Whole berry cranberry sauce (14 oz can): Delivers tartness and gorgeous color; whole berries add wonderful texture.
- Water (for cranberry sauce): Thins the cranberry sauce so it sinks deliciously into the cake holes.
- Raspberry or cherry gelatin (3 oz package): Adds a burst of berry flavor and ensures those classic, vibrant poke cake stripes.
- Boiling water (for gelatin): Completely dissolves the gelatin, so it can seep into every crevice.
- Cream cheese (8 oz, softened): The secret to ultra-creamy, tangy topping you’ll want on every bite.
- Powdered sugar: Sweetens our frosting without any graininess—just smooth, melt-in-your-mouth goodness.
- Vanilla extract: A splash elevates the whipped topping, enhancing both the flavor and cozy aroma.
- Cool Whip (8 oz, thawed): Folded into the cream cheese for the lightest, fluffiest topping imaginable.
- Sugared cranberries or fresh cranberries (optional): For a sparkling, celebratory finish that looks beautiful on the holiday table.
How to Make Christmas Cranberry Poke Cake
Step 1: Bake the Cake
Start by preheating your oven according to the cake mix directions and preparing your favorite 9×13-inch baking pan. Whip up the cake batter as directed on the box using eggs, oil, and water, then pour it into the prepared pan. Slide it into the oven and bake until a toothpick poked in the center comes out clean—usually about 28–32 minutes. Give it at least 10 minutes to cool so it sets up nicely for the cranberry filling to come.
Step 2: Prepare and Pour the Cranberry Mixture
While that lovely cake is cooling, get started on your cranberry magic. In a small saucepan, combine the can of whole berry cranberry sauce with a splash (1/4 cup) of water. Warm it over medium heat—and don’t wander off! Stir occasionally until it’s pourable and slightly thinner, usually a few minutes. Using the handle of a wooden spoon, poke holes all over the half-warm cake, spacing them about an inch apart. Drizzle the warm cranberry sauce evenly over the surface, gently spreading so the berries nestle right into every nook and cranny.
Step 3: Pour the Gelatin Layer
Now, dissolve your raspberry or cherry gelatin in a cup of boiling water. Stir well so there are no gritty bits—smoothness is your friend here. Let it cool just long enough that it’s not scalding, then slowly pour the bright liquid over the cranberry-covered cake. Watch as it seeps into the holes and adds that classic poke cake pop of color! Once done, refrigerate the cake for at least two hours so all the flavors can combine and the gel sets up beautifully.
Step 4: Make the Creamy Topping
For the irresistible finish, beat together softened cream cheese, powdered sugar, and vanilla until creamy and smooth. Gently fold in the thawed Cool Whip, being careful not to deflate it—that’s how you get the lightest, dreamiest texture. When the cake is thoroughly chilled, spread this frosting generously over the top, covering every inch with pillowy goodness.
Step 5: Garnish and Chill
If you want to take your Christmas Cranberry Poke Cake from everyday to extraordinary, sprinkle the top with sugared cranberries or a handful of fresh cranberries for a jewel-like finish. Pop the cake back into the fridge until you’re ready to serve, letting all the flavors meld and the topping set perfectly.
How to Serve Christmas Cranberry Poke Cake
Garnishes
For the ultimate festive appeal, nothing beats a handful of sugared cranberries sparkling on top of your Christmas Cranberry Poke Cake. If you’re short on time, even a scatter of fresh cranberries or a dusting of powdered sugar will wow your guests. For a whimsical touch, finish with a few mint leaves—your cake will look as if it came straight from a winter wonderland.
Side Dishes
This cake is absolutely show-stopping on its own, but if you want to create a full dessert spread, pair it with a bowl of vanilla ice cream or a small platter of white chocolate-dipped pretzels. Fresh fruit like clementine segments or a cranberry-orange compote would also complement the flavors beautifully without upstaging that stunning cake.
Creative Ways to Present
To take your holiday table to the next level, try serving Christmas Cranberry Poke Cake as individual trifle cups—layer cubes of cake, extra cranberry sauce, and dollops of whipped topping in clear glasses for a gorgeous single-serve treat. Or, cut perfect squares and arrange them on a vintage holiday platter with rosemary sprigs tucked in for a charming, rustic vibe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover your pan tightly with plastic wrap or transfer individual slices to airtight containers. The cake keeps well in the refrigerator for up to 4 days, and the flavors just get better and more cozy with time—perfect for afternoon coffee breaks!
Freezing
The beauty of Christmas Cranberry Poke Cake is that it freezes beautifully. For best results, freeze without the whipped topping—just wrap the cooled, filled cake snugly in plastic and foil. Thaw overnight in the refrigerator, then add the cream cheese Cool Whip topping before serving for maximum freshness and texture.
Reheating
There’s really no need to reheat this dessert—it’s meant to be served chilled, allowing the flavors to shine and the layers to stay distinct. If you accidentally left it at a colder-than-necessary temperature in the fridge, just let it rest at room temp for 10–15 minutes before slicing and serving.
FAQs
Can I use homemade cranberry sauce instead of canned?
Absolutely! If you have a favorite homemade cranberry sauce recipe with whole berries, swap it in for the canned version. You’ll get an even more rustic texture and a fresh, tangy kick that makes the cake truly your own.
Can I make this cake a day ahead?
Making the cake ahead is actually encouraged! Chilling overnight allows all the cranberry and gelatin layers to soak in, making each slice even more flavorful and sliceable. Just hold off on adding the whipped topping and garnish until right before serving for the freshest presentation.
Is it possible to make Christmas Cranberry Poke Cake gluten-free?
Yes! Simply use your favorite gluten-free white cake mix and double-check that your gelatin and other mix-ins are certified gluten-free. The rest of the ingredients are naturally gluten-free, so everyone can join in the holiday fun.
What can I use instead of Cool Whip?
If you prefer a homemade touch, you can whip 1 1/2 cups of heavy cream with a few tablespoons of powdered sugar until stiff peaks form, then gently fold it into the softened cream cheese mixture. It’s rich, fluffy, and holds up perfectly as a topping.
How do I get perfect, clean slices?
Chill the cake well before slicing, and use a sharp knife dipped in hot water, wiping clean between cuts. This helps glide through the creamy topping and soft cake for beautiful bakery-style servings every time.
Final Thoughts
I can’t think of a more joyful treat to bring to your holiday table than Christmas Cranberry Poke Cake. It’s festive, easy, and guaranteed to become a new family tradition. I hope you’ll try it this season and let the flavors, colors, and memories brighten your celebrations!
Print
Christmas Cranberry Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the festive flavors of the season with this delightful Christmas Cranberry Poke Cake. A moist white cake infused with cranberry goodness, topped with a luscious cream cheese and Cool Whip frosting, makes for the perfect holiday dessert.
Ingredients
Cake:
- 1 box white cake mix (plus eggs, oil, and water as directed on box)
Cranberry Layer:
- 1 can (14 oz) whole berry cranberry sauce
- 1/4 cup water
Raspberry Gelatin Layer:
- 1 package (3 oz) raspberry or cherry gelatin
- 1 cup boiling water
Cream Cheese Topping:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) Cool Whip, thawed
Garnish:
- Sugared cranberries or fresh cranberries (optional)
Instructions
- Prepare the Cake: Preheat the oven and follow the directions on the cake mix box. Bake in a 9×13-inch pan until done. Let cool slightly.
- Prepare the Cranberry Layer: Heat cranberry sauce with water until pourable. Poke holes in the cake and pour the cranberry mixture over it.
- Prepare the Gelatin Layer: Dissolve gelatin in boiling water. Pour over the cranberry layer. Chill for 2 hours.
- Make the Cream Cheese Topping: Beat cream cheese, sugar, and vanilla until smooth. Fold in Cool Whip. Spread over cake.
- Garnish and Serve: Top with sugared cranberries if desired. Chill until serving time.
Notes
- You can use homemade cranberry sauce for a more rustic touch.
- The cake can be made a day ahead for enhanced flavors.
Your email address will not be published. Required fields are marked *