Description
This festive Christmas Cranberry Poke Cake is a delightful holiday dessert featuring a moist vanilla cake poked with holes and filled with a sweet and tangy homemade cranberry sauce. Topped with fluffy whipped topping and garnished with fresh cranberries and mint leaves, it’s perfect for holiday gatherings and celebrations.
Ingredients
Scale
Cake
- 1 box vanilla or white cake mix (including eggs, oil, and water as per box instructions)
Cranberry Filling
- 1 can (14 oz) whole berry cranberry sauce
- 1/2 cup sugar
- 1/4 cup water
Topping and Garnish
- 2 cups whipped topping (like Cool Whip)
- Fresh cranberries (optional, for garnish)
- Mint leaves (optional, for garnish)
Instructions
- Bake the Cake: Preheat your oven according to the cake mix instructions. Prepare the cake batter following the package directions including eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish. Bake until a toothpick inserted in the center comes out clean, then allow the cake to cool completely.
- Prepare Cranberry Filling: In a small saucepan, combine the whole berry cranberry sauce, sugar, and water. Cook over medium heat, stirring frequently until the sugar dissolves and the mixture thickens slightly—this usually takes about 5 to 7 minutes. Remove from heat and let cool to room temperature.
- Poke the Cake: Using the handle of a wooden spoon or a similar tool, poke holes evenly all over the cooled cake. Pour the cooled cranberry mixture evenly over the cake, allowing it to seep into the holes for maximum flavor infusion.
- Top and Decorate: Spread the whipped topping evenly over the soaked cake. For a festive touch, garnish the top with fresh cranberries and mint leaves if desired.
- Chill Before Serving: Refrigerate the cake for at least 2 hours to let the flavors meld and the topping set. Serve chilled for a perfect holiday treat.
Notes
- Ensure the cake is completely cooled before poking holes to prevent it from crumbling.
- You can substitute sugar with a sugar alternative if you prefer a less sweet or diabetic-friendly option.
- Fresh cranberries can be replaced with raspberries or pomegranate seeds as garnish for a color variation.
- This cake can be prepared a day ahead and stored in the refrigerator to enhance flavor.
