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Cranberry Poke Cake Recipe

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4.1 from 52 reviews

This Cranberry Poke Cake is a festive, moist dessert that combines a classic white cake with tart cranberry sauce infused throughout. The cake is baked, poked with holes, then drenched in a sweet cranberry layer before being topped with fluffy whipped topping and colorful sprinkles, making it perfect for holiday celebrations or any time you crave a fruity, refreshing treat.

Ingredients

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:

  • 1 container (8 oz) whipped topping (e.g., Cool Whip)
  • 1 tsp vanilla extract
  • Red and green sprinkles, for garnish

Instructions

  1. Prepare the Cake Batter: In a large bowl, combine the white cake mix, eggs, 1 cup water, and vegetable oil. Whisk the ingredients together until the batter is smooth and well mixed.
  2. Bake the Cake: Pour the batter into a greased 9x13-inch baking pan. Bake in a preheated oven at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Make Cranberry Sauce Mixture: While the cake bakes, in a medium saucepan, combine the cranberry sauce, 1/2 cup water, and 1/4 cup sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the sauce becomes warm and slightly thickened. Remove from heat and let it cool slightly.
  4. Poke the Cake: Once the cake is baked and still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, about 1 inch apart.
  5. Add the Cranberry Sauce Soak: Pour the warm cranberry sauce mixture evenly over the poke cake, allowing it to seep into the holes, infusing the cake with flavor and moisture.
  6. Chill the Cake: Refrigerate the cake for at least 1-2 hours, or until the cranberry sauce is absorbed and the cake is completely cool.
  7. Add the Whipped Topping: In a small bowl, stir the vanilla extract into the whipped topping. Spread the whipped topping evenly over the chilled cake.
  8. Garnish and Serve: Sprinkle red and green sprinkles over the top for a festive look. Keep refrigerated until ready to serve.

Notes

  • This cake is best served chilled and can be stored in the refrigerator covered for up to 3 days.
  • Use whole berry cranberry sauce for a more textured bite, or jellied cranberry sauce for a smoother topping.
  • For extra flavor, try adding a teaspoon of orange zest to the cranberry sauce mixture.
  • You can substitute the whipped topping with homemade whipped cream if preferred.

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