Nothing quite captures the festive spirit like a Christmas Cranberry Poke Cake Recipe, and this delightfully tangy, sweet, and stunningly vibrant dessert fits the bill perfectly. Imagine a moist white cake generously filled with jewel-toned cranberry goodness through those signature “poke” holes, layered with luscious whipped topping and finished with a sprinkle of dried cranberries and nuts for the perfect crunch. It’s the kind of recipe that effortlessly brings holiday cheer to your table while impressing friends and family with its beautiful presentation and irresistible flavors.
Ingredients You’ll Need
This Christmas Cranberry Poke Cake Recipe uses simple, pantry-friendly ingredients that come together to create a showstopping dessert. Each component plays a special role—from the fluffy white cake acting as the perfect canvas, to the cranberry sauce and juice that add brightness, and the gelatin that locks in the festive flavors. Fresh toppings add texture and a final touch of holiday magic.
- White cake mix: The foundation of the cake, easy to prepare and yields a tender crumb.
- Eggs, oil, water: Required to make the cake mix come to life—follow your box instructions for the best results.
- Whole berry cranberry sauce (14 oz can): Adds tartness and visible cranberries that create texture and flavor bursts.
- Cranberry juice (1/2 cup): Enhances the cranberry flavor and thins the sauce for pouring into the cake holes.
- Raspberry or cranberry gelatin mix (3 oz): Gives the poke filling a delightful jelly-like consistency that sets beautifully.
- Whipped topping (8 oz, thawed): Provides a creamy, light layer that balances tangy cranberries.
- Dried cranberries (1/2 cup): Adds chewiness and deepens the cranberry theme.
- Chopped pistachios or pecans (1/4 cup, optional): Offers a subtle crunch and lovely nutty flavor to contrast the smooth cream.
- Fresh rosemary or sugared cranberries (optional): Perfect for festive, elegant garnishes that wow your guests.
How to Make Christmas Cranberry Poke Cake Recipe
Step 1: Bake the White Cake
Start by preparing the white cake mix according to the package instructions—this usually means combining the mix with eggs, oil, and water, then pouring the batter into a 9×13-inch pan. Bake until golden and a toothpick comes out clean. Let your cake cool for about 15 minutes so it’s warm but not hot for the next step.
Step 2: Poke the Cake and Prepare the Cranberry Mixture
Using the handle of a wooden spoon, poke holes evenly all over the cake’s surface. These holes are essential because they allow the cranberry filling to seep inside, making every bite moist and bursting with flavor. Next, combine the whole berry cranberry sauce with cranberry juice in a small saucepan over medium heat, stirring until smooth and warmed through.
Step 3: Add Gelatin and Pour Filling
Remove the saucepan from heat and whisk in your raspberry or cranberry gelatin mix until it dissolves completely—this helps the filling set nicely when chilled. Carefully pour this vibrant mixture over the cake, making sure it settles into all the poke holes. This step transforms the cake into a festive masterpiece loaded with cranberry flavor.
Step 4: Chill and Finish with Toppings
Allow the cake to cool completely at room temperature before refrigerating it for at least two hours. The chilling time is crucial for the gelatin to firm up and let the flavors meld beautifully. Once chilled, spread the whipped topping evenly over the cake, then sprinkle with dried cranberries and chopped pistachios or pecans. For an extra touch of holiday charm, garnish with fresh rosemary sprigs or sugared cranberries before serving.
How to Serve Christmas Cranberry Poke Cake Recipe
Garnishes
One of the best parts of this Christmas Cranberry Poke Cake Recipe is how customizable it is with garnishes. Fresh rosemary sprigs add a woodsy aroma and a splash of green, perfectly fitting the holiday theme. Sugared cranberries, with their frosted sparkle, bring a festive sparkle and a subtle crunch. Both options elevate the cake’s appearance and add that final wow factor when you bring it to the table.
Side Dishes
This poke cake stands well on its own but pairs wonderfully with classic holiday sides like a dollop of vanilla ice cream or a cup of warm spiced cider. The creamy ice cream contrasts the tart cranberries, while a spiced beverage complements the cake’s fruity notes. If you prefer a lighter option, a simple cup of coffee or tea will also harmonize beautifully with the dessert.
Creative Ways to Present
Consider serving the cake in individual glass trifle dishes, layering extra whipped topping between spoonfuls for an elegant look. Another fun idea is to cut the cake into mini squares for a festive dessert platter at parties, sprinkled with extra nuts and cranberries. Whether family-style on a big platter or as pretty individual desserts, this Christmas Cranberry Poke Cake Recipe is sure to impress visually and deliciously.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Cranberry Poke Cake keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It will stay fresh and moist for up to 3 days, allowing all those wonderful cranberry flavors to deepen even more, making your next slice just as delightful as the first.
Freezing
If you want to prepare this cake ahead of time or save some for later enjoyment, you can freeze it. Wrap the cake securely in plastic wrap and then in aluminum foil to prevent freezer burn. Frozen poke cake keeps well for up to a month. When ready to eat, thaw overnight in the fridge to maintain its texture and flavor.
Reheating
Because this is a chilled poke cake with whipped topping, reheating is generally not recommended. However, if you prefer a softer texture, you can let individual slices come to room temperature before serving, which will soften the cake slightly without compromising its creamy layers.
FAQs
Can I use homemade cake instead of a boxed mix for this Christmas Cranberry Poke Cake Recipe?
Absolutely! While the boxed cake mix offers convenience and reliability, any moist white cake recipe you love will work perfectly in this poke cake. Just ensure it’s baked in a 9×13-inch pan for the correct thickness and texture.
Is it possible to substitute the cranberry gelatin with another flavor?
Yes, raspberry gelatin is a fantastic alternative that complements the cranberries beautifully and adds a delicate fruity note. Just keep the same amount, and you’ll still end up with a stunningly vibrant and festive poke cake.
Can I make this cake vegan or dairy-free?
To make this Christmas Cranberry Poke Cake Recipe vegan, you can swap the white cake mix for a vegan-friendly version and use plant-based eggs and oils. Substitute the whipped topping with a non-dairy alternative and double-check that your gelatin is vegan-friendly or use agar-agar as a substitute.
How long should I refrigerate the cake after pouring the cranberry gelatin mixture?
At least two hours of refrigeration is essential to let the gelatin set properly and for the flavors to meld. This chilling step ensures that the poke cake slices cleanly and tastes fantastic.
Can I prepare this cake a day ahead of time?
Yes, in fact, making the cake a day ahead allows the flavors to intensify and the texture to settle perfectly. Just keep it covered in the refrigerator and add the whipped topping fresh before serving or the day prior if preferred.
Final Thoughts
This Christmas Cranberry Poke Cake Recipe is one of those desserts that feels like a warm holiday hug—bright, festive, and packed with flavor. It’s easy to make yet looks beautiful and tastes like a bakery treat, making it perfect for your next Christmas celebration. I genuinely hope you give this recipe a try and that it becomes a cherished part of your holiday traditions just like it is in mine!
Print
Christmas Cranberry Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive Christmas Cranberry Poke Cake is a delightful and easy-to-make holiday dessert featuring a moist white cake infused with a sweet-tart cranberry gelatin mixture. Topped with creamy whipped topping, dried cranberries, and optional nuts, it’s perfect for celebrating the season with vibrant flavors and a beautiful presentation.
Ingredients
Cake
- 1 box white cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
Cranberry Gelatin Mixture
- 1 can (14 oz) whole berry cranberry sauce
- 1/2 cup cranberry juice
- 1 package (3 oz) raspberry or cranberry gelatin mix
Topping and Garnishes
- 1 tub (8 oz) whipped topping (thawed)
- 1/2 cup dried cranberries
- 1/4 cup chopped pistachios or pecans (optional)
- Fresh rosemary or sugared cranberries for garnish (optional)
Instructions
- Prepare the cake: Preheat the oven and prepare the white cake mix according to the package directions, including all required ingredients like eggs, oil, and water. Pour the batter into a greased 9×13-inch baking pan and bake according to the package’s recommended time, typically about 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for about 15 minutes.
- Poke the cake: Using the handle of a wooden spoon, gently poke holes evenly across the surface of the warm cake. This will allow the cranberry gelatin mixture to seep into the cake for added moisture and flavor.
- Make the cranberry gelatin mixture: In a small saucepan over medium heat, combine the whole berry cranberry sauce and cranberry juice. Stir the mixture until smooth and heated through. Remove the pan from the heat and whisk in the raspberry or cranberry gelatin mix until it is completely dissolved and smooth.
- Pour the gelatin over the cake: Carefully pour the warm cranberry mixture evenly over the cake, ensuring it seeps into all the holes poked earlier. This will infuse the cake with a delicious cranberry flavor and a moist texture.
- Chill the cake: Let the cake cool completely to room temperature, then refrigerate for at least 2 hours to allow the gelatin to set and the flavors to meld.
- Add the topping: Once the cake is fully chilled, spread the thawed whipped topping evenly over the surface of the cake for a creamy finish.
- Garnish and serve: Sprinkle the top with dried cranberries and chopped pistachios or pecans if using. For extra festive appeal, garnish with fresh rosemary sprigs or sugared cranberries. Slice into 12 pieces and serve chilled.
Notes
- You can substitute raspberry gelatin for cranberry gelatin if preferred.
- For extra holiday flair, make sugared cranberries by soaking fresh cranberries in simple syrup, then rolling them in granulated sugar to coat.
- This cake can be prepared a day ahead and stored in the refrigerator, making it convenient for holiday entertaining.
