Description
This festive Christmas Cranberry Poke Cake combines a moist vanilla cake with a sweet-tart cranberry sauce filling that seeps into the cake’s holes for a burst of flavor. Topped with fluffy whipped topping and garnished with fresh cranberries and mint leaves, this dessert is perfect for holiday celebrations and sure to impress your guests with its beautiful presentation and delightful taste.
Ingredients
Scale
Cake Ingredients
- 1 box vanilla or white cake mix (with required 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: Prepare the vanilla or white cake batter according to the instructions on the cake mix box, using the required eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish and bake as directed on the box until a toothpick inserted comes out clean. Allow the cake to cool completely in the pan.
- Prepare Cranberry Filling: In a small saucepan, combine the whole berry cranberry sauce, sugar, and water. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture thickens slightly, about 5 to 7 minutes. Remove from heat and let it cool to room temperature.
- Poke the Cake: Once the cake has cooled, use the end of a wooden spoon or a skewer to poke holes evenly all over the cake surface, creating spaces for the cranberry filling to seep into.
- Pour Cranberry Mixture: Pour the cooled cranberry filling evenly over the cake, allowing it to fill the holes and spread across the surface.
- Top and Decorate: Spread the whipped topping evenly over the cranberry-covered cake. Garnish with fresh cranberries and mint leaves if desired for a festive touch.
- Chill: Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the filling to set.
Notes
- For best results, ensure the cake is completely cooled before poking holes and adding the cranberry mixture to prevent it from soaking through too much.
- If fresh cranberries are tart, consider soaking them briefly in a simple syrup before garnishing.
- Use a high-quality whipped topping or homemade whipped cream for the best texture and flavor.
- This cake can be made a day in advance and stored covered in the refrigerator.
