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Christmas Cranberry Poke Cake Recipe

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★★★★

4 from 73 reviews

This festive Christmas Cranberry Poke Cake is a delightful holiday dessert featuring a moist white cake soaked with a warm cranberry sauce, topped with creamy vanilla whipped topping and colorful red and green sprinkles. It’s perfect for holiday celebrations and easy to prepare, combining sweet and tart flavors with a light, fluffy texture.

Ingredients

Scale

Cake

  • 1 box (15.25 oz) white cake mix
  • 3 large eggs
  • 1 cup water
  • 1/4 cup vegetable oil

Cranberry Layer

  • 1 can (14 oz) cranberry sauce (whole berry or jellied)
  • 1/2 cup water
  • 1/4 cup granulated sugar

Topping and Garnish

  • 1 container (8 oz) whipped topping (such as Cool Whip)
  • 1 teaspoon vanilla extract
  • Red and green sprinkles, for garnish

Instructions

  1. Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a large bowl, combine the white cake mix, eggs, 1 cup water, and vegetable oil. Mix according to package instructions until well combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes.
  2. Prepare the Cranberry Layer: While the cake is baking, combine the cranberry sauce, 1/2 cup water, and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture is well blended and the sugar has fully dissolved. Remove from heat and allow it to cool slightly.
  3. Poke the Cake: Once the cake has cooled enough to handle but is still warm, use the handle of a wooden spoon or a straw to poke holes about 1 inch apart across the entire surface of the cake. This allows the cranberry sauce to seep deeply into the cake.
  4. Add the Cranberry Layer: Pour the warm cranberry mixture evenly over the poked cake, making sure it seeps into the holes. Let the cake cool completely to room temperature, then refrigerate for at least 2 hours to allow the flavors to meld and the sauce to set.
  5. Prepare the Whipped Topping: In a medium bowl, gently mix the whipped topping with the vanilla extract until well combined. Spread the whipped topping evenly over the chilled cranberry-soaked cake.
  6. Garnish: Decorate the top of the cake with festive red and green sprinkles for a holiday-appropriate colorful finish.
  7. Serve: Slice the Christmas Cranberry Poke Cake into 12 squares and serve chilled for the best flavor and texture.

Notes

  • This cake is best served chilled after refrigerating for at least 2 hours to let the cranberry sauce soak fully.
  • You can use either whole berry or jellied cranberry sauce depending on your texture preference.
  • To make cleanup easier, line the baking dish with parchment paper before greasing.
  • For a dairy-free version, substitute whipped topping with a plant-based alternative.
  • Red and green sprinkles add a festive touch but are optional and can be omitted or replaced with crushed nuts or coconut flakes.

Keywords: Christmas cake, cranberry poke cake, holiday dessert, white cake, cranberry sauce, whipped topping, festive cake

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