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Christmas Cranberry Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 72 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the Whipped Topping: In a medium bowl, combine the whipped topping with vanilla extract. Mix gently until fully blended and smooth.
  6. 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.

Find it online: https://slsrecipes.com/christmas-cranberry-poke-cake-recipe-2/