If you are searching for a festive dessert that combines vibrant color, sweet tartness, and moist texture, this Christmas Cranberry Poke Cake Recipe is sure to become a new holiday favorite. The way the cranberry sauce seeps into the tender white cake creates an irresistible burst of flavor in every bite. Topped with fluffy whipped cream and cheerful sprinkles, this cake isn’t just delicious — it’s a joyful centerpiece for any Christmas gathering.
Ingredients You’ll Need
Each ingredient in this Christmas Cranberry Poke Cake Recipe plays a special role, whether it’s adding moisture, sweetness, or that unmistakable holiday cranberry tang. These simple but essential components come together effortlessly to create a colorful and decadent dessert.
- White cake mix: The foundation for a tender, light crumb that absorbs the cranberry sauce perfectly.
- Eggs: Provide structure and richness to the cake batter.
- Water: Keeps the cake moist and helps blend the batter smoothly.
- Vegetable oil: Adds necessary fat, keeping the cake soft.
- Cranberry sauce (whole berry or jellied): Brings vibrant color and tart flavor, a highlight for this festive dessert.
- Granulated sugar: Sweetens the cranberry sauce and balances the tartness.
- Whipped topping: Adds creamy softness that perfectly complements the tangy cranberries.
- Vanilla extract: Enhances the sweetness and adds a warm aroma to the whipped topping.
- Red and green sprinkles: Festive decorations that bring the Christmas spirit to your cake.
How to Make Christmas Cranberry Poke Cake Recipe
Step 1: Bake the Cake
Start by preheating your oven to 350°F (175°C) and preparing a 9×13-inch baking dish with grease and flour. Combine the cake mix, eggs, water, and vegetable oil in a large bowl and mix until smooth and well incorporated. Pour this batter into the dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes before moving on.
Step 2: Prepare the Cranberry Layer
While the cake bakes and cools, take a small saucepan and combine the cranberry sauce, water, and granulated sugar. Warm the mixture over medium heat, stirring until all the sugar dissolves and the cranberry sauce melds into a smooth, slightly thickened syrup. Then set it aside to cool just a bit.
Step 3: Poke the Cake
Once your cake is comfortably warm, but not hot, grab a wooden spoon handle or a straw to poke holes all over the surface about one inch apart. This step is magical because it allows the cranberry sauce to soak in deep, creating those flavorful pockets that make this poke cake so unforgettable.
Step 4: Add the Cranberry Layer
Carefully pour the warm cranberry mixture over the poked cake, spreading it evenly so that it seeps into every hole. After the cake has absorbed the sauce, cool it completely at room temperature before refrigerating it for at least two hours. This chilling time helps the flavors mingle beautifully and firms up the cake nicely.
Step 5: Prepare the Whipped Topping
In a medium bowl, combine the whipped topping with the vanilla extract for an extra boost of flavor. Whip them together gently until mixed thoroughly. Then spread this creamy cloud evenly over the chilled cake, smoothing it out for a clean, inviting finish.
Step 6: Garnish and Serve
For that final festive flourish, sprinkle the top of the cake with red and green sprinkles, instantly elevating the Christmas cheer. Slice the cake into generous squares and serve straight from the fridge, enjoying the wonderful combination of moist cake, luscious cranberry syrup, and cool whipped topping.
How to Serve Christmas Cranberry Poke Cake Recipe
Garnishes
The red and green sprinkles are not only pretty but they provide a slight crunch and extra festivity that guests will love. Fresh cranberries or a few mint leaves could also be charming touches if you want to add more natural color and aroma.
Side Dishes
This cake pairs beautifully with simple sides like a scoop of vanilla ice cream or a warm cup of spiced tea or hot cocoa. Its moist texture and fruity tang make it a standout centerpiece that doesn’t compete with rich, creamy accompaniments.
Creative Ways to Present
For a holiday party, why not serve individual portions in clear glasses or bowls to show off the layers? You can also create a layered trifle version by cutting the cake into cubes and layering it with whipped topping and cranberry sauce in a glass bowl for a striking presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Christmas Cranberry Poke Cake Recipe wrapped tightly or stored in an airtight container in the refrigerator. It stays fresh and moist for up to 4 days, making it a great make-ahead dessert for busy holiday weeks.
Freezing
If you want to freeze the cake, it’s best to do so before adding the whipped topping. Wrap the baked and poked cake with the cranberry layer tightly in plastic wrap and foil to prevent freezer burn. It can be stored for up to 2 months. Thaw overnight in the fridge and then add whipped topping before serving.
Reheating
This cake is really meant to be enjoyed chilled to highlight the cranberry sauce and creamy topping, so reheating isn’t recommended. If you prefer it slightly warmer, let it sit at room temperature for about 15 minutes before serving but avoid microwaving to preserve its texture.
FAQs
Can I use homemade cranberry sauce for this poke cake?
Absolutely! Homemade cranberry sauce is a fantastic choice that lets you control the sweetness and texture, making your Christmas Cranberry Poke Cake Recipe even more special.
What type of whipped topping works best?
This recipe calls for a store-bought whipped topping like Cool Whip for convenience, but you can use homemade whipped cream if you prefer a fresher, richer topping.
Is it okay to substitute the white cake mix with another flavor?
While the white cake mix complements the tart cranberry flavor perfectly, you could try yellow or even spice cake mixes for interesting twists. Just be mindful that the flavor balance might shift a bit.
Can this cake be made gluten-free?
Yes! Using a gluten-free white cake mix allows those with dietary restrictions to enjoy this Christmas Cranberry Poke Cake Recipe without missing out on the deliciousness.
How far in advance can I make this poke cake?
You can bake and assemble the cake up to two days before serving. Just remember to keep it refrigerated after adding the cranberry sauce and whipped topping to maintain freshness and flavor.
Final Thoughts
This Christmas Cranberry Poke Cake Recipe is a delightful way to bring a splash of color and a burst of cranberry joy to your holiday table. Easy to make, lively in flavor, and stunning in appearance, it’s a recipe you’ll want to keep coming back to year after year. So go ahead, gather your ingredients, and treat yourself and your loved ones to this wonderful festive cake!
Print
Christmas Cranberry Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Cranberry Poke Cake combines moist white cake with a luscious cranberry sauce filling, topped with creamy whipped topping and colorful holiday sprinkles. Perfect for holiday gatherings, this easy-to-make dessert offers a delightful balance of sweet and tangy flavors that will brighten any celebration.
Ingredients
Cake Ingredients
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
Cranberry Layer
- 1 can (14 oz) cranberry sauce (whole berry or jellied)
- 1/2 cup water
- 1/4 cup granulated sugar
Topping and Garnish
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 teaspoon vanilla extract
- Red and green sprinkles, for garnish
Instructions
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a large bowl, combine the white cake mix, eggs, water, and vegetable oil. Mix according to package instructions until the batter is smooth and well combined. Pour the batter evenly into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan for about 10-15 minutes.
- Prepare the Cranberry Layer: In a small saucepan over medium heat, combine the cranberry sauce, 1/2 cup water, and granulated sugar. Stir consistently until the mixture is well blended and the sugar has fully dissolved. Remove the saucepan from heat and allow the cranberry mixture to cool slightly.
- Poke the Cake: Once the cake has cooled enough to handle, use the handle of a wooden spoon or a straw to poke holes evenly all over the surface of the cake, spacing them about 1 inch apart. This will allow the cranberry sauce to seep into the cake, enhancing moisture and flavor.
- Add the Cranberry Layer: Pour the warm cranberry mixture evenly over the poke holes, making sure it penetrates into all the holes. Afterward, let the cake cool completely at room temperature, then refrigerate it for at least 2 hours to let the flavors meld beautifully.
- Prepare the Whipped Topping: In a medium bowl, combine the whipped topping with vanilla extract. Mix gently until fully blended and smooth.
- Garnish and Serve: Spread the whipped topping evenly over the chilled cake. Decorate the top with red and green sprinkles to give the cake a festive holiday look. Slice into squares and serve chilled. Enjoy the refreshing cranberry flavor complemented by the moist cake and creamy topping!
Notes
- You can use either whole berry or jellied cranberry sauce based on your preference.
- For an extra zing, consider adding a teaspoon of orange zest to the cranberry mixture.
- Ensure the cake is fully cooled before poking holes to avoid tearing the cake.
- The cake can be prepared a day in advance and stored in the refrigerator.
- Substitute whipped topping with homemade whipped cream for a fresher taste.
