Imagine slicing into a Christmas cake where every bite brings a burst of festive flavors, where the tartness of cranberries meets the sweetness of a fluffy cake. Say hello to your new go-to holiday dessert: the Cranberry Poke Cake.
It’s not just any dessert; it’s a celebration in cake form, perfect for the holiday season, including Thanksgiving, Christmas, or any holiday celebration you want to sprinkle a bit of holiday magic into your life.
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This recipe is so easy that you’ll wonder why you haven’t made it every year. If you loved our Cranberry Christmas Cake, you’ll love this Christmas Cranberry Poke Cake.
Get ready to impress your family and friends with this simple yet spectacular festive dessert that promises to make any gathering a little merrier.
Why You’ll Love This Recipe
- Effortless Elegance: With just a few ingredients and steps, you get a dessert that looked like it took hours but was a breeze.
- Flavor Explosion: The tangy semi-homemade cranberry sauce seeping into the cake creates flavor with every bite, complemented by the light and creamy Cool Whip.
- Holiday Vibes: The red cranberries and festive sprinkles make this not just a dessert but a celebration on a plate!
Why This Recipe Works
- Poke Method: The technique of poking holes into the cake allows the cranberry sauce to soak in, enhancing both moisture and flavor distribution.
- Balanced Flavors: The combination of sweet cake, tart cranberries, and the mild sweetness of Cool Whip creates a harmonious taste experience.
- Time-Saving: Using a boxed cake mix and pre-made cranberry sauce reduces prep time without sacrificing quality.
- Step By Step Instructions: Easy step-by-step instructions with photos make it easy to follow and improve your chances of success!
Key Ingredient Notes
Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.
- White Cake Mix: Offers a neutral canvas that lets the cranberry flavor shine.
- Cranberry Sauce: The whole berry version provides texture and bright color.
- Cool Whip: For a light, fluffy topping that contrasts with the denser cake below.
- Spices: Cinnamon and nutmeg add warmth, making it perfect for holiday gatherings.
Equipment Needed
- Hand Mixer
- Large Mixing Bowl
- Large wooden Spoon with a long handle
- 9×13 cake pan
How To Make Cranberry Poke Cake
Preheat and Prep: Heat your oven to 350°F and spray a 9×13-inch pan with nonstick cooking spray.
Make the Cake: Use a large mixing bowl and hand mixer to prepare the cake mix per package instructions using eggs, water, and oil.
Pour the cake batter into a prepared cake pan.
Bake for 25-30 minutes or until a toothpick is clean.
Poke, Poke, Poke: Use the handle of a wooden spoon to poke holes all over the warm cake.
Sauce Time: Combine cranberry sauce, water, sugar, cinnamon, and nutmeg.
Warm it and pour it over the top of the cake to fill the holes.
Cool Down: Let the cake cool completely.
The Finale: Spread Cool Whip over the top, then add sprinkles for a festive touch.
Chill and Serve: Refrigerate until you’re ready to serve.
Recipe Tips
- Cool Before Topping: Ensure the cake is completely cool to keep the Cool Whip from melting.
- Even Distribution: When poking holes, try to distribute them evenly for consistent flavor.
- Make Ahead: This cake can be made a day in advance, perfect for holiday planning.
- Enhance Flavors: Add orange or lemon zest for an extra burst of freshness.
Variations
- Fruit Swap: Use raspberry or cherry pie filling instead of cranberry sauce for a different twist.
- Add Nuts: Sprinkle chopped pecans or walnuts between the layers for added crunch.
- Adult Version: Drizzle with an orange liqueur for a grown-up flavor.
- Different Topping: Opt for cream cheese frosting instead of Cool Whip for a richer taste.
FAQs
Q: Can I use fresh cranberries instead of canned cranberry sauce?
A: Yes, but you’ll need to cook down fresh cranberries with sugar and water to make a sauce consistency similar to the canned version.
Q: How long does this cranberry poke cake last in the fridge?
A: It can last up to 5 days if stored in an airtight container.
Q: Can I freeze this cake?
A: Yes, you can freeze it without the topping for up to 3 months. Add the topping after thawing.
Q: What if I don’t have Cool Whip?
A: You can whip heavy cream with sugar and vanilla extract or use cream cheese frosting.
More Poke Cake Recipes
- Cinnamon Roll Poke Cake: It’s like a warm, gooey cinnamon roll in cake form.
- Pina Colada Poke Cake: A box cake mix with a flavor combination of pineapple and coconut!
- Lemon Poke Cake: Soaked in lemon pudding, ideal for summer.
- Chocolate Poke Cake: This cake has a rich chocolate sauce for chocolate lovers.
- Strawberry Jello Poke Cake: A fun, colorful option for picnics or parties.
Cranberry Poke Cake is more than just a dessert; it’s an experience. This vibrant, moist cake, infused with tangy cranberry sauce and a creamy finish, is the perfect addition to any holiday table or festive occasion. Easy to make, yet spectacular in taste and presentation, it’s sure to become a new tradition in your home.
Recipe
Cranberry Poke Cake Recipe
Ingredients
Cake:
- 1 (14.25 ounce box) white cake mix
- 3 large eggs
- 3/4 cup water
- 1/2 cup vegetable oil
Cranberry Sauce:
Topping:
- 1 8 ounce container cool whip
- Red and green sprinkles
Instructions
- Heat the oven to 350° and spray a 9×13 inch pan with cooking spray.
- Make the cake according to the package directions. Bake for 25 to 30 minutes, until a toothpick inserted in the middle comes out clean.
- Remove from the oven and use the handle of a wooden spoon and poke holes evenly over the cake.
- Combine all the ingredients for the sauce together and keep it warm until you are ready to pour it over the cake.
- Pour the cranberry sauce over the cake making sure to fill all the holes.
- Cool completely before adding the cool whip.
- Add sprinkles if you want before serving.
- Refrigerate until ready to serve.
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