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Christmas Cranberry Poke Cake

A moist and fluffy cake infused with the tartness of cranberries and topped with whipped cream, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 16 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 190
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box 15.25 oz white cake mix Feel free to use any high-quality brand; Duncan Hines or Betty Crocker are my go-tos.
  • 3 large eggs Room temperature for better integration.
  • 1 cup water
  • 1/4 cup vegetable oil For a moist cake.
Cranberry Mixture
  • 1 can 14 oz whole berry or jellied cranberry sauce I absolutely adore the Ocean Spray brand; it delivers uniform flavor.
  • 1/2 cup water To mix with the cranberry sauce.
  • 1/4 cup granulated sugar To add sweetness.
Topping Ingredients
  • 1 container 8 oz whipped topping Such as Cool Whip for ease.
  • 1 teaspoon vanilla extract Adds a fabulous depth of flavor.
  • Red and green sprinkles For that festive touch!

Method
 

Preparation
  1. Preheat Your Oven: Set your oven to 350°F (175°C) so it's ready to go.
  2. Prepare Your Baking Dish: Grease and flour a 9×13-inch baking dish to ensure your cake doesn’t stick after baking.
Mixing and Baking
  1. Mix the Cake Batter: In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Mix according to package instructions until you achieve a smooth batter.
  2. Bake the Cake: Pour the batter into your prepared baking dish and bake for approximately 25-30 minutes. Check doneness with a toothpick.
  3. Cool the Cake: Allow the cake to cool in the pan for about 10-15 minutes.
Cranberry Mixture and Poking
  1. Prepare the Cranberry Mixture: In a small saucepan, combine the cranberry sauce, 1/2 cup water, and granulated sugar. Heat until well combined and cool slightly.
  2. Poke the Cake: Once cooled, poke holes all over the surface of the cake, spacing them about 1 inch apart.
Assembly
  1. Add the Cranberry Mixture: Pour the warm cranberry mixture evenly over the poked cake.
  2. Chill the Cake: Allow the cake to cool completely, then refrigerate for at least 2 hours.
  3. Top with Whipped Topping: Mix whipped topping with vanilla and spread it evenly over the cake.
  4. Decorate: Finish with festive red and green sprinkles.
  5. Slice and Serve: Slice into squares and serve chilled.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The cake stays moist thanks to the cranberry mixture.