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
Scale
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.