Description
Cranberry Poke Cake is the ultimate festive dessert that brings a delightful twist to your holiday celebrations. This easy-to-make cake features a moist white cake infused with a tangy cranberry layer and topped with fluffy whipped cream. Its vibrant colors and flavors make it an appealing centerpiece for any gathering, from Christmas parties to Thanksgiving dinners. The poke method allows the cranberry sauce to seep into the cake, ensuring each bite is bursting with flavor. Whether served chilled or at room temperature, this scrumptious treat is sure to impress your guests and become a cherished family favorite.
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
- 1 can (14 oz) cranberry sauce (whole berry or jellied)
- 1/2 cup water (for cranberry layer)
- 1/4 cup granulated sugar
- 1 container (8 oz) whipped topping
- 1 tsp vanilla extract
- Red and green sprinkles for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- In a mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until smooth and pour into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pan for 10-15 minutes.
- In a saucepan, heat cranberry sauce with 1/2 cup water and sugar until blended. Cool slightly.
- Poke holes in the cooled cake using a wooden spoon handle or straw, spacing them about an inch apart.
- Pour the warm cranberry mixture over the holes in the cake and refrigerate for at least 2 hours.
- Mix whipped topping with vanilla extract and spread over chilled cake. Garnish with sprinkles before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 105g)
- Calories: 230
- Sugar: 20g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg