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Christmas Cranberry Poke Cake Recipe

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★★★★

3.9 from 81 reviews

This festive Christmas Cranberry Poke Cake combines a moist white cake base with a sweet and tangy cranberry sauce filling, topped with creamy vanilla whipped topping and holiday sprinkles. Perfect for holiday gatherings, this cake is easy to make and sure to impress with its beautiful layered flavors and colorful presentation.

Ingredients

Scale

Cake

  • 1 box (15.25 oz) white cake mix
  • 3 large eggs
  • 1 cup water
  • 1/4 cup vegetable oil

Cranberry Layer

  • 1 can (14 oz) cranberry sauce (whole berry or jellied)
  • 1/2 cup water
  • 1/4 cup granulated sugar

Topping and Garnish

  • 1 container (8 oz) whipped topping (such as Cool Whip)
  • 1 teaspoon vanilla extract
  • Red and green sprinkles, for garnish

Instructions

  1. Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a large bowl, combine the white cake mix, eggs, water, and vegetable oil. Mix according to package instructions until the batter is smooth and well combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes.
  2. Prepare the Cranberry Layer: In a small saucepan, combine the cranberry sauce, 1/2 cup water, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is well blended and the sugar has dissolved completely. Remove from heat and let the mixture cool slightly to room temperature.
  3. Poke the Cake: Once the cake has cooled enough to handle but is still warm, use the handle of a wooden spoon or a straw to poke holes all over the surface of the cake, spacing them about 1 inch apart. This creates pockets for the cranberry sauce to seep into.
  4. Add the Cranberry Layer: Pour the warm cranberry sauce mixture evenly over the top of the poked cake, making sure the liquid seeps through all the holes. Allow the cake to cool completely, then refrigerate it uncovered for at least 2 hours so the flavors meld and the cake becomes chilled.
  5. Prepare the Whipped Topping: In a medium bowl, combine the whipped topping with vanilla extract, mixing gently until smooth and well incorporated.
  6. Garnish and Serve: Spread the flavored whipped topping evenly over the chilled cake. Decorate the top with red and green sprinkles to add a festive touch. Slice the cake into 12 squares and serve chilled for a refreshing holiday dessert.

Notes

  • For a richer flavor, you can substitute the water in the cake batter with milk.
  • If you prefer a less sweet cranberry layer, reduce the sugar to 2 tablespoons.
  • Make sure the cranberry sauce mixture is warm but not hot when pouring over the cake to avoid melting the whipped topping later.
  • This cake can be prepared a day in advance and kept refrigerated to enhance the flavors.
  • Use fresh sprinkles or edible glitter decorations to customize for other holidays or occasions.

Keywords: Christmas cake, cranberry poke cake, holiday dessert, white cake recipe, festive cake, easy Christmas dessert

Find it online: https://epicrecipebox.com/christmas-cranberry-poke-cake-recipe/