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)

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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.