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Christmas Cranberry Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 51 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/christmas-cranberry-poke-cake-recipe-3/