Description
This Christmas Cranberry Poke Cake is a festive dessert that will brighten up your holiday gatherings. Featuring a moist white cake infused with a tangy cranberry layer and topped with fluffy whipped cream, it’s an irresistible treat that combines sweetness and tartness in every bite. Perfect for family dinners, potlucks, or simply enjoying at home, this cake is as beautiful as it is delicious. With its vibrant colors and flavors, it’s sure to be the centerpiece of your holiday table, leaving your guests asking for seconds.
Ingredients
Scale
- 1 box white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
- 1 can cranberry sauce (whole berry or jellied)
- 1/2 cup water (for the cranberry layer)
- 1/4 cup granulated sugar
- 1 container whipped topping (8 oz)
- 1 tsp vanilla extract
- Red and green sprinkles for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a mixing bowl, combine cake mix, eggs, water, and vegetable oil. Pour into the prepared pan and bake for 25–30 minutes until golden. Cool for 10–15 minutes.
- In a saucepan, mix cranberry sauce, water, and sugar over medium heat until blended. Let cool slightly.
- Poke holes in the cooled cake with a wooden spoon handle or straw about 1 inch apart.
- Pour the warm cranberry mixture over the holes in the cake. Allow it to cool completely before refrigerating for at least 2 hours.
- Mix whipped topping with vanilla extract and spread over the chilled cake. Garnish with sprinkles before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 230
- Sugar: 20g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg