If you’re searching for a festive showstopper that’s both easy and irresistibly delicious, look no further than this Christmas Cranberry Poke Cake. Every bite is a celebration of tangy cranberries, pillowy whipped cream and soft, melt-in-your-mouth cake—all forming the perfect holiday treat. The bright red cranberry swirls bring a pop of color to your Christmas table, while the luscious cream cheese topping invites everyone back for seconds. It’s a joyful, crowd-pleasing dessert that’s destined to be your new seasonal favorite!

Christmas Cranberry Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

This Christmas Cranberry Poke Cake comes together with a handful of everyday grocery staples, plus a few holiday pantry heroes. Each ingredient plays its part in creating that iconic, crave-worthy flavor, so don’t skip a thing—these are what give your cake its lovely texture, festive color and decadent creaminess.

White cake mix: The fluffy, blank canvas for all the juicy cranberry flavor to soak into—use your favorite brand, and follow the directions on the box for the best results!
Whole berry cranberry sauce: Adds bursts of real cranberry throughout the cake; opt for whole berry instead of jellied for texture.
Cranberry juice: Deepens the fruity, tart flavor and creates a vibrant hue.
Cranberry or raspberry flavored gelatin: Brings that signature poke cake look and a sweet, tangy bite—if cranberry is hard to find, raspberry works too!
Cream cheese: Softened for easy blending, it gives the decadent frosting its signature tang and creamy body.
Powdered sugar: Sweetens the topping and creates a silky-smooth frosting texture.
Vanilla extract: Rounds out flavors and adds irresistible warmth to the whipped topping.
Heavy whipping cream: Whips up into fluffy clouds, lightening the cream cheese frosting for that dreamy finish.
Fresh or sugared cranberries (optional): For a festive flourish and a bit of juicy sparkle on top.

How to Make Christmas Cranberry Poke Cake

Step 1: Bake the Cake

Start by preheating your oven following your cake mix’s instructions. Mix and bake the white cake batter in a 9×13-inch pan, using the ingredients and steps listed on the box. This creates that soft, airy base that makes every bite of Christmas Cranberry Poke Cake delightfully moist and tender. Don’t rush cooling—giving it about 15 minutes ensures your sauce soaks in, not just slides off.

Step 2: Poke and Prep

Once your cake has cooled just enough to handle, grab the handle of a wooden spoon and poke holes all over the surface, about an inch apart. Be generous—these tiny tunnels are where all the cranberry magic happens! The more evenly you space them, the prettier the finished slices will look when you serve.

Step 3: Make the Cranberry Mixture

In a small saucepan, combine the cranberry sauce and cranberry juice over medium heat. Stir gently until the mixture is smooth and everything is heated through. Next, whisk in your cranberry or raspberry gelatin, stirring until it completely dissolves. This is where the real holiday scents come through—it smells so good!

Step 4: Soak the Cake

Pour the warm cranberry mixture evenly over the poked cake, letting it seep into every hole you made. Take your time here so the vibrant cranberry sauce can reach deep inside, adding color and that signature sweet-tart punch. Allow the cake to cool completely, then refrigerate it for at least 2 hours. The chilling step is key: it helps the cake set up and allows all those flavors to meld beautifully.

Step 5: Whip Up the Cream Cheese Topping

In a medium bowl, beat the softened cream cheese, powdered sugar and vanilla extract until everything is silky smooth. In a separate bowl, whip the heavy cream until it holds stiff peaks (this will keep your topping cloud-like and stable). Gently fold the whipped cream into the cream cheese mixture—don’t rush this step! You want the topping to stay airy but still spreadable.

Step 6: Frost, Garnish and Chill

Once your cake is thoroughly chilled, spread the cream cheese topping in a thick, generous layer over the surface. For the prettiest presentation, use the back of a spoon or an offset spatula to swoop and swirl the frosting. Finish by topping with a handful of fresh cranberries, or go the extra-festive route with sugared cranberries or even some orange zest. Keep your Christmas Cranberry Poke Cake refrigerated until you’re ready to slice and serve!

How to Serve Christmas Cranberry Poke Cake

Garnishes

For a swoon-worthy reveal, always finish your Christmas Cranberry Poke Cake with fresh or sugared cranberries scattered across the snowy-white topping. If you’re feeling especially festive, add a little sprinkle of orange zest, a few sprigs of sugared rosemary or even edible glitter—there’s no such thing as too much holiday sparkle!

Side Dishes

This cake is sweet, creamy and just a tad tangy, so it pairs beautifully with something cozy and warm—hot cocoa, spiced chai or a mug of mulled wine will highlight the cranberries perfectly. For a bigger dessert spread, serve alongside buttery shortbread cookies, fruit salad or a creamy vanilla pudding for ultimate holiday indulgence.

Creative Ways to Present

Lay out your Christmas Cranberry Poke Cake on a festive platter and garnish with fresh rosemary or sugared cranberries for an eye-catching centerpiece. You can also cut the cake into mini squares for dessert buffets, or serve individual slices on holiday-themed plates with a drizzle of extra cranberry sauce. If you’re gifting, wrap slices in cellophane and tie with a ribbon for a sweet edible present.

Make Ahead and Storage

Storing Leftovers

One of the best things about Christmas Cranberry Poke Cake is that it actually improves as it sits! Store leftovers in the refrigerator, tightly covered, for up to 3 days. The flavors deepen, and the cake stays moist and luscious—if you’re lucky enough to have any left, that is.

Freezing

If you want to get ahead for the holidays, you can freeze the cake (without the whipped topping) after it’s been soaked and chilled. Wrap tightly in plastic wrap and then foil, and it will keep for up to two months. When you’re ready to serve, thaw overnight in the fridge, then whip up and spread the cream cheese topping fresh for best results.

Reheating

Because Christmas Cranberry Poke Cake is meant to be served chilled, there’s no need to reheat! For the best experience, simply let slices sit out for 10 to 15 minutes before serving so the cream cheese topping softens slightly—making each bite truly cloud-like and delicious.

FAQs

Can I use homemade cranberry sauce instead of store-bought?

Absolutely! Homemade cranberry sauce adds a wonderful touch of freshness and can make the cake even more flavorful—just be sure to use a whole berry sauce for that classic look and great texture throughout the cake.

What if I can’t find cranberry gelatin anywhere?

No worries—raspberry gelatin works beautifully as a substitute, blending seamlessly with the cranberry sauce to keep that festive color and tangy bite. It’s a simple swap that doesn’t compromise on the spirit of this poke cake.

Can I make Christmas Cranberry Poke Cake a day in advance?

This cake is actually better when made ahead! Preparing it the night before gives the cranberry mixture time to fully soak in, and the flavors to meld. Just keep it refrigerated, and add your toppings right before serving for the freshest look.

How do I make sugared cranberries for garnish?

For sparkling sugared cranberries, roll fresh cranberries in a little simple syrup, then toss in granulated sugar and let them dry on a rack. They add a pretty, festive touch and a burst of tart crunch—perfect for topping your cake!

Is there a way to make this poke cake gluten-free?

Yes, just substitute a gluten-free white cake mix and be sure to check that your gelatin and cranberry sauce are gluten-free as well. You’ll end up with a just-as-delicious, gluten-free version of Christmas Cranberry Poke Cake that everyone can enjoy.

Final Thoughts

Don’t be surprised if this Christmas Cranberry Poke Cake becomes the new most-requested dessert at your holiday gatherings. It’s so simple to make, and each creamy, cranberry-streaked bite bursts with festive cheer. Gather your ingredients, grab your cake pan, and treat your friends and family to a truly memorable slice of the season—you’ll be so glad you did!

Christmas Cranberry Poke Cake Recipe

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4.9 from 18 reviews

Author: admin
Total Time: 3 hours (including chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the festive flavors of the season with this Christmas Cranberry Poke Cake. A moist white cake infused with cranberry goodness, topped with a creamy layer and garnished with fresh cranberries.

Ingredients

Scale

Cake:

1 box white cake mix (plus ingredients listed on the box: typically egg whites, oil, and water)

Cranberry Filling:

1 cup whole berry cranberry sauce
1/2 cup cranberry juice
1 package (3 ounces) cranberry or raspberry flavored gelatin

Topping:

8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
Fresh cranberries and sugared cranberries for garnish (optional)

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Instructions

Prepare the Cake: Preheat the oven and bake the white cake mix in a 9×13-inch dish. Let cool and poke holes.
Make the Cranberry Filling: Heat cranberry sauce and juice, add gelatin, and pour over the cake.
Chill the Cake: Refrigerate for at least 2 hours.
Prepare the Topping: Beat cream cheese, sugar, and vanilla. Whip cream separately and fold into cream cheese mixture.
Finish the Cake: Spread topping over chilled cake and garnish as desired.