A festive and delightful dessert, this Christmas Cranberry Poke Cake combines the richness of a moist vanilla cake with the tartness of cranberry sauce and the light, creamy sweetness of whipped topping. It’s the ultimate holiday dessert to impress your guests with minimal effort.
Why You’ll Love This Recipe
I love how this cake perfectly balances sweet and tart flavors. It’s easy to make with simple ingredients, making it ideal for busy holiday schedules. The vibrant cranberry layer and whipped topping create a visually stunning dessert that feels fancy but is so approachable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 box vanilla or white cake mix (plus ingredients listed on the box: eggs, oil, water)
For the Cranberry Filling:
1 can (14 oz) whole berry cranberry sauce
1/2 cup sugar
1/4 cup water
For the Topping:
2 cups whipped topping (like Cool Whip)
Fresh cranberries and mint leaves for garnish (optional)
Directions
Bake the Cake:
Preheat the oven and prepare the cake mix according to the package instructions. I pour the batter into a greased 9×13-inch baking dish and bake it as directed. Once baked, let the cake cool completely.
Make the Cranberry Filling:
In a saucepan, I combine the cranberry sauce, sugar, and water over medium heat. Stir occasionally until the sugar dissolves and the mixture thickens slightly, which takes about 5-7 minutes. Then, I remove it from the heat and allow it to cool to room temperature.
Poke the Cake:
Using the handle of a wooden spoon, I poke holes evenly across the cooled cake. I pour the cranberry mixture over the cake, ensuring it seeps into the holes, and spread it evenly with a spatula.
Top and Decorate:
I spread the whipped topping over the cranberry layer and garnish it with fresh cranberries and mint leaves for a festive touch. Before serving, I refrigerate the cake for at least 2 hours to let the flavors meld beautifully.
Servings and Timing
Servings: 12 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
Calories: 270 kcal per serving
Variations
Cake Flavor: Swap the vanilla cake for a spiced cake mix to add warm holiday spices to the dessert.
Cranberry Sauce: Use homemade cranberry sauce if you prefer a fresher flavor.
Topping Options: Replace whipped topping with cream cheese frosting for a richer dessert.
Citrus Twist: Add a teaspoon of orange zest to the cranberry filling for a burst of citrus flavor.
Mini Cakes: Make individual poke cakes using a muffin tin instead of a large baking dish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Since this cake is served chilled, there’s no need to reheat it. Just grab a slice and enjoy!
Related Recipes:
FAQs
How far in advance can I make this cake?
I like to make this cake up to a day in advance. The extra time allows the flavors to meld even more.
Can I use a homemade cake instead of a mix?
Absolutely! If I have time, I bake a homemade vanilla or white cake, and it works beautifully with this recipe.
What can I use instead of whipped topping?
I sometimes use freshly whipped cream or a stabilized whipped cream if I want a more homemade touch.
Can I freeze this cake?
Yes, I freeze the unfrosted cake and cranberry filling separately. Thaw them overnight in the refrigerator and assemble just before serving.
What other garnishes work besides cranberries and mint?
I sometimes use sugared cranberries, orange zest, or even a dusting of powdered sugar for a festive look.
Conclusion
This Christmas Cranberry Poke Cake is the perfect blend of simplicity, elegance, and holiday cheer. The combination of tart cranberries, moist cake, and creamy topping makes every bite memorable. Whether for a family gathering or a festive party, this cake is sure to delight everyone at the table. Enjoy making and sharing this treat with loved ones this holiday season!
📖 Recipe:
Print
Christmas Cranberry Poke Cake
- Total Time: 2 hours 40 minutes (includes chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
This Christmas Cranberry Poke Cake is the perfect holiday dessert, featuring a moist vanilla cake infused with sweet-tart cranberry filling and topped with creamy whipped topping. A festive, easy-to-make treat that impresses with every bite!
Ingredients
For the Cake:
1 box vanilla or white cake mix (plus ingredients listed on the box: eggs, oil, water)
For the Cranberry Filling:
1 can (14 oz) whole berry cranberry sauce
1/2 cup sugar
1/4 cup water
For the Topping:
2 cups whipped topping (like Cool Whip)
Fresh cranberries and mint leaves for garnish (optional)
Instructions
- Bake the Cake:
- Preheat the oven and prepare cake mix as directed on the package.
- Pour batter into a greased 9×13-inch baking dish and bake.
- Let the cake cool completely.
- Prepare Cranberry Filling:
- Combine cranberry sauce, sugar, and water in a saucepan over medium heat.
- Stir until the sugar dissolves and the mixture thickens (5-7 minutes).
- Cool to room temperature.
- Poke the Cake:
- Poke holes evenly into the cooled cake using the handle of a wooden spoon.
- Pour the cranberry mixture over the cake, letting it seep into the holes. Spread evenly.
- Top and Decorate:
- Spread whipped topping over the cranberry layer.
- Garnish with fresh cranberries and mint leaves, if desired.
- Refrigerate for at least 2 hours before serving.
Notes
For a citrusy twist, add orange zest to the cranberry filling.
Store leftovers in an airtight container in the fridge for up to 3 days.
For a homemade touch, use freshly whipped cream instead of store-bought topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 270 kcal
