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Cranberry Jello Poke Cake Recipe

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3.8 from 69 reviews

This festive cranberry Jello poke cake pairs a tender white cake with sweet-tart cranberry gelatin and a fluffy cranberry Cool Whip topping. Make it ahead and chill until set for an easy, colorful dessert that’s perfect for holiday gatherings.

Ingredients

For the Cake

  • 2 boxes (15.25 ounces each) white cake mix
  • 6 large eggs
  • 1 cup vegetable oil
  • 1 cup whole milk
  • 1 cup cold water
  • Nonstick cooking spray, for the pan

For the Jello Filling

  • 1 box (3 ounces) cranberry Jello
  • 1 cup boiling water

For the Topping

  • 1 can (15 ounces) whole berry cranberry sauce
  • 1 tub (8 ounces) Cool Whip, thawed

Instructions

  1. Prepare the pan and oven.

    Preheat the oven to 325°F. Coat a deep 9-by-13-inch cake pan with nonstick cooking spray and set it aside.

  2. Mix the cake batter.

    In a large bowl, combine the white cake mixes, eggs, vegetable oil, milk, and cold water. Beat with a hand mixer or stand mixer until the batter is smooth and no lumps remain. The batter will be thin.

  3. Bake the cake.

    Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted well into the center comes out clean. Let the cake cool in the pan for about 20 minutes.

  4. Poke holes in the cake.

    Use the handle of a wooden spoon or a similar utensil to poke holes about 1 inch apart across the cake. Stop a little more than halfway through the cake so the holes do not reach the bottom.

  5. Prepare the gelatin.

    In a medium bowl, stir the cranberry Jello into the boiling water until completely dissolved. Transfer the mixture to a pourable container, such as a measuring cup.

  6. Pour the gelatin over the cake.

    Slowly pour the gelatin over the cake, directing it into the holes first and then spreading the remaining gelatin over the surface.

  7. Chill until set.

    Cover the cake with plastic wrap and refrigerate for about 4 hours, or until the gelatin is set.

  8. Make the cranberry topping.

    Place the cranberry sauce in a medium bowl and break it up with a fork until no large chunks remain. Add the Cool Whip and gently fold until combined.

  9. Frost and serve.

    Spread the cranberry mixture evenly over the chilled cake. Slice and serve cold.

Notes

  • Use a deep 9-by-13-inch pan to allow room for the cake batter and topping.
  • Let the cake cool for about 20 minutes before poking the holes so it is easier to handle, but still warm enough for the gelatin to soak in.
  • Make sure the gelatin is fully dissolved before pouring it over the cake.
  • Refrigerate the cake for at least 4 hours so the gelatin sets properly.
  • Store covered in the refrigerator and serve chilled.
  • Nutrition is an estimate based on 18 servings.

Find it online: https://recipethrive.com/cranberry-jello-poke-cake-recipe/