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
