Description
Christmas Cranberry Poke Cake is a festive and easy holiday dessert that combines moist white cake with a tart cranberry glaze and a fluffy whipped topping. Perfect for beginner bakers, it delivers vibrant flavor and color, making it ideal for celebrations.
Ingredients
- 1 (14.25 ounce) box white cake mix
- 3 large eggs
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 (14 ounce) can whole berry cranberry sauce
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 (8 ounce) container Cool Whip
- Red and green sprinkles
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking pan with nonstick cooking spray.
- In a large bowl, prepare the white cake mix according to package instructions using the eggs, water, and oil.
- Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, use the handle of a wooden spoon to poke holes evenly all over the warm cake.
- In a medium saucepan, combine cranberry sauce, warm water, sugar, cinnamon, and nutmeg. Heat until well blended.
- Pour the warm cranberry mixture over the cake, ensuring it seeps into all the holes.
- Allow the cake to cool completely.
- Spread the Cool Whip evenly over the top of the cake.
- Add red and green sprinkles for decoration.
- Refrigerate until ready to serve.
Notes
- Replace cranberry sauce with raspberry or cherry pie filling for variation.
- Add chopped nuts like pecans or walnuts for texture.
- Use cream cheese frosting instead of Cool Whip for a richer taste.
- Add citrus zest to the cranberry mixture for extra brightness.
- For an adult twist, mix a splash of orange liqueur into the cranberry sauce.
- Store refrigerated for up to 5 days.
- Freeze the cake without topping for up to 3 months.
- Use fresh cranberry sauce if preferred over canned.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
