Christmas Cranberry Poke Cake

Christmas Cranberry Poke Cake is a delightful and festive dessert that brings together the sweetness of white cake and the tanginess of cranberries. This poke cake is an easy-to-make holiday treat that combines layers of flavors and textures. The moist white cake base is baked to golden perfection, then poked with holes to allow a cranberry mixture to seep in, ensuring each bite is filled with sweet and tangy goodness. Topped with a fluffy whipped topping and festive sprinkles, this dessert is perfect for holiday celebrations.

INGREDIENTS

• White cake mix: 1 box (15.25 oz), for a moist cake base
• Eggs: 3 large, to add structure to the cake
• Water: 1 cup, for the cake mix
• Vegetable oil: 1/4 cup, to add moisture to the cake
• Cranberry sauce: 1 can (14 oz), whole berry or jellied, for a tangy layer
• Water (for cranberry layer): 1/2 cup, to blend the cranberry sauce
• Granulated sugar: 1/4 cup, to sweeten the cranberry mixture
• Whipped topping: 1 container (8 oz), for a light, creamy topping
• Vanilla extract: 1 tsp, to flavor the whipped topping
• Red and green sprinkles: for garnish, adding a festive touch

INSTRUCTIONS

Step 1:

Preheat oven to 350°F (175°C). Grease a 9x13-inch pan. Mix cake mix, eggs, water, and oil as directed on the box. Bake for 25-30 minutes; let cool for 10-15 minutes.

Step 2:

In a saucepan, heat cranberry sauce, 1/2 cup water, and sugar until well blended. Cool slightly.

Step 3:

Using the handle of a wooden spoon or a straw, poke holes across the cooled cake, spacing them about 1 inch apart.

Step 4:

Pour the warm cranberry mixture over the cake, allowing it to seep into the holes. Let the cake cool completely, then refrigerate for at least 2 hours.

Step 5:

Mix whipped topping with vanilla extract and spread evenly over the cooled cake.

Step 6:

Garnish with red and green sprinkles.

Step 7:

Slice into squares and serve chilled.

Serving and Storage Tips

• Serve chilled for the best flavor and texture.
• Store leftovers covered in the refrigerator for up to 3 days.

Helpful Notes

• Use whole berry cranberry sauce for more texture, or opt for jellied sauce for a smoother layer.
• Add a splash of orange juice to the cranberry layer for a citrusy twist.

Tips from Well-Known Chefs

• Chef Sarah suggests adding a layer of crushed walnuts on top for extra crunch and flavor.

Why Christmas Cranberry Poke Cake Is a Holiday Favorite

This cake combines festive flavors and colors, making it an ideal dessert for the holiday season. The sweet and tangy cranberry layer adds a burst of flavor, while the fluffy whipped topping provides a light, creamy finish.

How to Customize Your Christmas Poke Cake

Try adding a sprinkle of cinnamon to the whipped topping for a warm, spiced flavor. You can also top the cake with additional fresh cranberries or candied orange zest for added decoration.

FAQs

Can I use homemade cranberry sauce?

Yes, homemade cranberry sauce works well. Just ensure it’s slightly sweetened to balance the cake's flavors.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Keep it refrigerated and add the whipped topping just before serving.

Can I use a different cake mix flavor?

Yes, vanilla or yellow cake mix can be used as a substitute for white cake mix.

Can I use fresh whipped cream instead of whipped topping?

Yes, fresh whipped cream can be used for a richer flavor. Whip 1 cup of heavy cream with 1-2 tbsp of sugar until stiff peaks form.

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Conclusion

Christmas Cranberry Poke Cake is a festive, moist, and delicious dessert that’s perfect for the holiday season. It starts with a white cake that's poked to allow a sweet and tangy cranberry layer to seep through, making every bite flavorful and satisfying. The cake is then topped with a layer of fluffy whipped topping and garnished with red and green sprinkles for an extra festive touch. This easy dessert is a crowd-pleaser, making it an excellent choice for holiday gatherings, parties, or family dinners. Serve chilled for the best flavor!