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)
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.
Notes
- You can substitute raspberry gelatin if you can’t find cranberry.
- For a festive touch, top with sugared rosemary or orange zest.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
