Hello and welcome! If you’re looking to add a festive dessert to your holiday menu, the Christmas Cranberry Poke Cake is a perfect choice. This delicious treat combines the moistness of a classic white cake with the tangy sweetness of cranberries and the creamy lightness of whipped topping. Let’s dive into the recipe and explore the joy it brings to your holiday celebrations.
Introduction
The Christmas Cranberry Poke Cake is more than just a dessert—it’s a tradition that brings families together. Rooted in the vibrant flavors of cranberries and a moist cake base, this recipe is both nosta
lgic and contemporary. Did you know cranberries have been a part of holiday feasts for centuries due to their bright, festive color and rich flavor? This cake not only tastes amazing but also makes a striking addition to any table. Let’s explore how to bring this festive delight to life.
Ingredients
To prepare this comforting Christmas Cranberry Poke Cake, you’ll need the following:
For the Cake:
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
The Cranberry Layer:
- 1 can (14 oz) cranberry sauce (whole berry or jellied)
- 1/2 cup water
- 1/4 cup granulated sugar
For the Whipped Topping:
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 teaspoon vanilla extract
- Red and green sprinkles, for garnish
How to Make Christmas Cranberry Poke Cake
Follow these steps to create your own delicious Christmas Cranberry Poke Cake:
- Bake the Cake:Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. Combine the cake mix, eggs, water, and vegetable oil in a large bowl. Mix according to package instructions. Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10-15 minutes.
- Prepare the Cranberry Layer:
In a small saucepan, mix cranberry sauce, water, and sugar. Heat over medium heat, stirring until the mixture is smooth and the sugar has dissolved. Remove from heat and let it cool slightly. - Poke the Cake:
Once cooled, use the handle of a wooden spoon or a straw to poke holes across the cake’s surface, about 1 inch apart. - Add the Cranberry Layer:
Pour the cranberry mixture evenly over the poked cake, ensuring it seeps into the holes. Allow the cake to cool completely, then refrigerate for at least 2 hours. - Prepare the Whipped Topping:
In a medium bowl, mix the whipped topping with vanilla extract. Spread this topping evenly over the cooled cake. - Decorate:
Sprinkle red and green sprinkles over the cake for a festive touch.
Helpful Tips
- Use whole-berry cranberry sauce for a chunkier texture, or opt for jellied sauce for a smoother finish.
- Make the cake a day ahead to allow the flavors to blend even better.
- For an extra zing, add a splash of orange juice to the cranberry mixture.
Serving Suggestions
Serve this cake chilled to highlight its refreshing cranberry flavor. Pair it with a cup of spiced tea or hot cocoa for a complete festive experience. Consider adding a dollop of fresh whipped cream or
a scoop of vanilla ice cream to elevate the dessert further.
Nutritional Information
Here’s a quick overview of the nutritional content for one serving of Christmas Cranberry Poke Cake:
- Calories: 220
- Carbohydrates: 32 g
- Protein: 3 g
- Fat: 8 g
- Saturated Fat: 3 g
- Cholesterol: 35 mg
- Sodium: 210 mg
- Fiber: 1 g
- Sugars: 24 g
- Vitamin A: 2%
- Vitamin C: 4%
- Calcium: 6%
- Iron: 4%
The tangy cranberries provide antioxidants and a boost of vitamin C, making this dessert a slightly healthier indulgence.
Storage and Leftovers
- Refrigerate: Cover the cake with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days.
- Reheat: This cake is best served cold, but you can let it sit at room temperature for 10-15 minutes before serving if preferred.
If you have leftovers, consider layering pieces of cake with whipped topping and cranberry sauce in a dessert glass for a quick and elegant parfait.
Print
Christmas Cranberry Poke Cake
Description
The Christmas Cranberry Poke Cake is more than just a dessert—it’s a tradition that brings families together. Rooted in the vibrant flavors of cranberries and a moist cake base, this recipe is both nostalgic and contemporary. Did you know cranberries have been a part of holiday feasts for centuries due to their bright, festive color and rich flavor? This cake not only tastes amazing but also makes a striking addition to any table. Let’s explore how to bring this festive delight to life.
Ingredients
To prepare this comforting Christmas Cranberry Poke Cake, you’ll need the following:
For the Cake:
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
For the Cranberry Layer:
- 1 can (14 oz) cranberry sauce (whole berry or jellied)
- 1/2 cup water
- 1/4 cup granulated sugar
For the Whipped Topping:
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 teaspoon vanilla extract
- Red and green sprinkles, for garnish
Instructions
How to Make Christmas Cranberry Poke Cake
Follow these steps to create your own delicious Christmas Cranberry Poke Cake:
- Bake the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. Combine the cake mix, eggs, water, and vegetable oil in a large bowl. Mix according to package instructions. Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10-15 minutes. - Prepare the Cranberry Layer:
In a small saucepan, mix cranberry sauce, water, and sugar. Heat over medium heat, stirring until the mixture is smooth and the sugar has dissolved. Remove from heat and let it cool slightly. - Poke the Cake:
Once cooled, use the handle of a wooden spoon or a straw to poke holes across the cake’s surface, about 1 inch apart. - Add the Cranberry Layer:
Pour the cranberry mixture evenly over the poked cake, ensuring it seeps into the holes. Allow the cake to cool completely, then refrigerate for at least 2 hours. - Prepare the Whipped Topping:
In a medium bowl, mix the whipped topping with vanilla extract. Spread this topping evenly over the cooled cake. - Decorate:
Sprinkle red and green sprinkles over the cake for a festive touch.
Notes
- Use whole-berry cranberry sauce for a chunkier texture, or opt for jellied sauce for a smoother finish.
- Make the cake a day ahead to allow the flavors to blend even better.
- For an extra zing, add a splash of orange juice to the cranberry mixture.
Frequently Asked Questions (FAQs)
- Can I use a homemade cake recipe instead of a box mix?
Yes, a homemade white cake recipe works wonderfully in this dessert. - What if I don’t have cranberry sauce?
You can substitute with raspberry jam or a homemade cranberry compote. - Can I freeze this cake?
Yes, you can freeze the baked and poked cake (without the whipped topping) for up to a month. Add the topping after thawing.
Related Recipes
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Conclusion
The Christmas Cranberry Poke Cake is the perfect dessert for any holiday gathering. With its festive colors, tangy-sweet flavors, and moist texture, it’s sure to delight your family and friends. Give this recipe a try and let us know how it turns out! Share your variations and tips in the comments below—we’d love to hear from you.