Description
Indulge in the festive flavors of this Cranberry Poke Cake, a delightful dessert that’s sure to be a hit at your holiday gatherings. This cake features a moist white base infused with a tangy cranberry layer, topped with fluffy whipped cream and vibrant sprinkles. Its unique combination of sweet and tart flavors makes it an irresistible treat for Christmas parties, Thanksgiving feasts, or any festive occasion. Easy to prepare and perfect for make-ahead planning, this Cranberry Poke Cake promises to impress family and friends alike.
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
- 1 can (14 oz) cranberry sauce (whole berry or jellied)
- 1/2 cup water (for cranberry layer)
- 1/4 cup granulated sugar
- 1 container (8 oz) whipped topping
- 1 tsp vanilla extract
- Red and green sprinkles for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a mixing bowl, combine cake mix, eggs, water, and vegetable oil; mix until smooth. Pour into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes.
- In a saucepan over medium heat, combine cranberry sauce, water, and sugar; stir until blended. Allow to cool slightly.
- Poke holes in the cooled cake using a wooden spoon handle or straw, spaced about an inch apart.
- Pour the warm cranberry mixture over the poked cake evenly and let it cool completely before refrigerating for at least 2 hours.
- Mix whipped topping with vanilla extract and spread over chilled cake. Garnish with red and green sprinkles before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 18g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 35mg