Cranberry Poke Cake (Print Version)
# Ingredients:
01 -
1 box (15.25 oz) white cake mix.
02 -
3 large eggs.
03 -
1 cup water.
04 -
1/4 cup vegetable oil.
05 -
1 can (14 oz) cranberry sauce (whole berry or jellied).
06 -
1/2 cup water (for cranberry layer).
07 -
1/4 cup granulated sugar.
08 -
1 container (8 oz) whipped topping (e.g., Cool Whip).
09 -
1 tsp vanilla extract.
10 -
Red and green sprinkles, for garnish.
# Instructions:
01 -
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.
02 -
In a saucepan, heat cranberry sauce, 1/2 cup water, and sugar until well blended. Cool slightly.
03 -
Using the handle of a wooden spoon or a straw, poke holes across the cooled cake, spacing them about 1 inch apart.
04 -
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.
05 -
Mix whipped topping with vanilla extract and spread evenly over the cooled cake.
06 -
Garnish with red and green sprinkles.
07 -
Slice into squares and serve chilled.
# Notes:
01 -
This Christmas Cranberry Poke Cake is a festive and tangy dessert that's perfect for holiday gatherings. It's easy to make and features a moist white cake with a sweet cranberry layer and fluffy whipped topping.