Description
Celebrate the holiday season with this delightful Christmas Cranberry Poke Cake. Featuring a moist vanilla cake with a luscious whole berry cranberry sauce filling that soaks into perfectly poked holes, it’s topped with fluffy whipped topping and garnished with fresh cranberries and mint leaves for a festive touch. This cake combines classic flavors with a beautiful presentation, perfect for holiday gatherings.
Ingredients
Scale
Cake
- 1 box vanilla or white cake mix (plus ingredients required on the box: eggs, oil, water)
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 (such as Cool Whip)
- Fresh cranberries for garnish (optional)
- Mint leaves for garnish (optional)
Instructions
- Bake the Cake: Preheat your oven according to the cake mix instructions. Prepare the cake batter by following the instructions on the cake mix box, including adding eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish and bake as directed on the box, usually around 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely in the pan.
- Prepare Cranberry Filling: In a saucepan over medium heat, combine the whole berry cranberry sauce, sugar, and water. Stir continuously until the sugar completely dissolves and the mixture thickens slightly, about 5 to 7 minutes. Remove from heat and allow the mixture to cool to room temperature.
- Poke the Cake: Once the cake is fully cooled, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, spacing them evenly. Pour the cooled cranberry filling over the cake, letting the sauce seep into the holes and spread evenly across the top for maximum flavor infusion.
- Top and Decorate: Spread the whipped topping evenly over the cake surface. Garnish with fresh cranberries and sprigs of mint leaves if desired to add a festive and fresh look. Refrigerate the cake for at least 2 hours to allow the flavors to meld and the topping to set before serving.
Notes
- Make sure the cake is completely cooled before poking holes to prevent crumbling.
- Use fresh cranberries and mint leaves as garnish for a vibrant presentation, but these can be omitted if not available.
- For a slightly tangier cake, consider adding a splash of orange juice to the cranberry filling while cooking.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
