If you’ve ever wanted an irresistibly festive treat that dazzles at the dessert table, Christmas Cranberry Poke Cake is truly the showstopper you need. Fluffy white cake absorbs tart cranberry sauce, transforming every bite into a sweet-tangy cloud, while a dreamy velvet cream cheese topping adds just the right touch of richness. This crowd-pleaser offers holiday cheer in every forkful and is surprisingly simple to make, yet looks and tastes like a labor of love. Bright jewel-like cranberries, creamy swirls, and a hint of vanilla come together to create a dessert that’s sure to become a cherished tradition.
Ingredients You’ll Need
You’ll be delighted by how a few accessible kitchen staples unite to deliver such a spectacular result. Each ingredient in this Christmas Cranberry Poke Cake is thoughtfully chosen for maximum impact—cutting corners here simply isn’t an option if you want that incredible texture, flavor, and festive flair!
- White cake mix: The foundation for the cake, making this recipe accessible and quick without sacrificing taste; use the eggs, oil, and water as specified on the box.
- Whole berry cranberry sauce: Provides tartness and holiday color, and infuses the cake with classic seasonal flavor.
- Cranberry juice: Thins the cranberry sauce, ensuring it seeps into every poked hole for extra moistness and zing.
- Whipped topping (thawed): Keeps things light and fluffy for the top layer, saving you time without skipping on lusciousness.
- Cream cheese (softened): Adds creamy tang and richness, complementing the cranberries perfectly.
- Powdered sugar: Sweetens the topping with a smooth, melt-in-your-mouth finish.
- Vanilla extract: Rounds out the flavors with a cozy undertone.
- Chopped fresh cranberries (optional for garnish): For a burst of color and a bit of tart crunch on top.
- Fresh rosemary sprigs (optional for garnish): Adds an aromatic, evergreen touch that’s beautifully festive.
How to Make Christmas Cranberry Poke Cake
Step 1: Bake and Prepare the Cake
Start by preheating your oven to 350°F (175°C). Prepare the white cake mix according to the instructions on your box, mixing in the eggs, oil, and water as directed. Pour the batter into a greased 9×13-inch baking pan, smoothing it out so it bakes evenly. Let the cake bake until the top springs back lightly and a toothpick inserted in the center comes out clean—usually 25 to 30 minutes, depending on your oven. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, just enough so it’s still warm but not piping hot.
Step 2: Poke and Soak
While your cake is still warm, grab the handle of a wooden spoon (or something similar) and gently poke holes all across the surface, spacing them about an inch apart. This step is what sets a poke cake apart—those holes are like little flavor portals that transform the cake. Whisk together the whole berry cranberry sauce and cranberry juice in a bowl until smooth, then slowly pour the mixture over the cake. Aim to cover the surface so the cranberry goodness filters into each hole, saturating the cake with bright, fruity flavor. Let the cake cool completely for best results.
Step 3: Make the Cream Cheese Topping
Once the cake is fully cool, it’s time to whip up that irresistible creamy layer. In a large bowl, beat the softened cream cheese until it’s completely smooth—no lumps allowed. Add powdered sugar and vanilla extract, continuing to mix until everything is well combined and fluffy. Then, gently fold in the thawed whipped topping. This process helps maintain the topping’s lovely light texture, creating that cloud-like sensation with every bite.
Step 4: Frost and Decorate
Dollop all of your cream cheese mixture onto the cooled poke cake and use a spatula to spread it evenly from edge to edge. This thick, luscious layer is what really takes the Christmas Cranberry Poke Cake over the top. For a finishing flourish, scatter chopped fresh cranberries and a few rosemary sprigs over the top. Not only does this look merry and bright, but it adds little pops of flavor and aroma. Refrigerate your masterpiece for at least 2 hours to let everything set perfectly.
How to Serve Christmas Cranberry Poke Cake
Garnishes
For showstopping presentation, sprinkle extra chopped fresh cranberries over the frosted cake and tuck in a few small rosemary sprigs. If you want to make it truly sparkle, a light dusting of powdered sugar or a few curls of white chocolate also work beautifully. These festive touches make the Christmas Cranberry Poke Cake look worthy of any holiday gathering.
Side Dishes
This cake pairs delightfully with lighter, citrusy desserts or warm holiday drinks. Offer cups of spiced tea, mulled wine, or sparkling cranberry punch alongside each slice. If you want to serve an array, fresh fruit salad or vanilla ice cream makes a lovely contrast to this cake’s creamy richness.
Creative Ways to Present
Cut the cake into small squares and serve them in cupcake liners for a party-friendly dessert tray, or layer cubes in a glass trifle bowl for dazzling individual parfaits. You can even add a sprinkle of pomegranate seeds or sugared cranberries for an extra-special twist on your Christmas Cranberry Poke Cake presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Cranberry Poke Cake keeps best when covered tightly and stored in the refrigerator. The moisture from the cranberry mixture actually helps keep the cake soft and even more flavorful after a day or two, making leftovers extra tempting.
Freezing
If you’re looking to make things in advance, the cake itself (without the cream cheese topping) freezes beautifully. Tightly wrap the cooled, soaked cake in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge, then frost and garnish fresh before serving for best flavor and texture.
Reheating
Though this cake is at its best when served chilled, if you’d like a slightly warmer treat, let a slice come to room temperature for 15 minutes before serving. Avoid microwaving, as it can soften the cream cheese topping too much and alter the texture.
FAQs
Can I use homemade cranberry sauce instead of canned?
Absolutely! If you have a homemade whole berry cranberry sauce you love, feel free to use it. Just make sure it’s not too chunky or stiff—mix with cranberry juice if needed for easy pouring.
What if I don’t have cranberry juice?
You can substitute with apple juice, orange juice, or even water in a pinch. Cranberry juice just gives that extra punch of tart flavor that feels so festive.
Is it possible to make Christmas Cranberry Poke Cake gluten-free?
Yes! Simply use a gluten-free white cake mix and follow the rest of the recipe as written. Always check the labels of your other ingredients to ensure they’re gluten-free.
How far ahead can I make this cake?
You can make the cake and soak it up to two days in advance, storing it in the fridge. Add the cream cheese topping and garnishes the day of serving for the freshest results.
Can I double the recipe for a big crowd?
Certainly! Bake the cakes in two separate 9×13-inch pans and follow all instructions as written. This dessert is always a hit, so making more is almost always a good idea.
Final Thoughts
There’s nothing quite like gathering around a table and sharing a slice of Christmas Cranberry Poke Cake—its flavors are as warm and welcoming as any holiday memory. Whether you make it for your family or bring it to a party, this cake promises bright cheer and sweet moments. Give it a try, and it might just become your new seasonal tradition!
Print
Christmas Cranberry Poke Cake Recipe
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the festive flavors of the season with this delightful Christmas Cranberry Poke Cake. A moist white cake infused with tangy cranberry goodness, topped with a luscious cream cheese frosting.
Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box)
For the Cranberry Filling:
- 1 (14-ounce) can whole berry cranberry sauce
- 1/2 cup cranberry juice
For the Cream Cheese Topping:
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping (thawed)
For Garnish:
- 1/2 cup chopped fresh cranberries (optional)
- fresh rosemary sprigs (optional)
Instructions
- Prepare the Cake: Preheat the oven and make the white cake mix according to package instructions. Bake in a 9×13-inch pan.
- Poke and Fill: After baking, poke holes in the cake and pour the cranberry mixture over it. Let it cool.
- Make the Cream Cheese Topping: Beat cream cheese, powdered sugar, and vanilla. Fold in the whipped topping.
- Top the Cake: Spread the cream cheese mixture on the cake and garnish with cranberries and rosemary. Chill before serving.
Notes
- Substitute cranberry sauce with raspberry preserves for a different flavor.
- Use stabilized whipped cream for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
