If you are searching for a delightful holiday dessert that bursts with festive flavors and a show-stopping appearance, this Christmas Cranberry Poke Cake Recipe is exactly what your celebration needs. Imagine a moist, tender vanilla cake generously filled with tangy-sweet cranberry sauce, crowned with fluffy whipped topping, and brightened with fresh cranberries and mint—it’s an irresistible combination that feels like Christmas on a plate. This recipe is not only incredibly simple to make but also perfect for sharing your holiday cheer with family and friends, making every bite a joyful experience.
Ingredients You’ll Need
Gathering your ingredients is the best part because each one plays a unique role in building the flavors and textures that make this Christmas Cranberry Poke Cake Recipe truly special. From the light vanilla cake base to the vibrant cranberry sauce and creamy topping, every item is essential to create that perfectly balanced holiday treat.
- Vanilla or white cake mix: Provides a soft, fluffy foundation that’s lightly sweet and a perfect canvas for the cranberry filling.
- Eggs, oil, and water (as per cake mix instructions): These bring the cake to life with moisture and structure.
- Whole berry cranberry sauce (14 oz can): Adds tangy bursts of cranberry flavor with delightful texture from the whole berries.
- Sugar (1/2 cup): Sweetens the cranberry mixture just enough to balance tartness.
- Water (1/4 cup): Helps thin and cook the cranberry filling to the perfect consistency for soaking into the cake.
- Whipped topping (2 cups): Creates a light, creamy finish that contrasts beautifully with the tartness below.
- Fresh cranberries and mint leaves (optional): For garnish, these add an elegant, festive pop of color and freshness.
How to Make Christmas Cranberry Poke Cake Recipe
Step 1: Bake the Cake
Start by preparing your vanilla or white cake mix exactly as the package instructs using the required eggs, oil, and water. Pour the batter into a generously greased 9×13-inch baking dish to ensure the cake won’t stick, then bake it until golden and a toothpick inserted comes out clean. Letting the cake cool completely is crucial here, as this sets the stage for absorbing the delightful cranberry mixture in the next steps.
Step 2: Prepare Cranberry Filling
While the cake cools, combine the canned whole berry cranberry sauce, sugar, and water in a saucepan over medium heat. Stir constantly until the sugar dissolves and the sauce thickens slightly, usually taking about 5 to 7 minutes. Then, remove it from the heat and let it cool to room temperature. This warm, luscious cranberry sauce will soak into the cake and give each bite that signature tangy burst.
Step 3: Poke and Pour
Once your cake has cooled completely, use the handle end of a wooden spoon or a similar tool to poke holes all over the surface of the cake—about 1-inch apart. These holes are key because they allow the cranberry filling to seep deeply into the cake layers, infusing every mouthful with juicy flavor. Slowly pour the cooled cranberry mixture evenly over the cake, making sure it fills those holes before spreading the rest gently over the surface.
Step 4: Top and Decorate
Finally, spread a generous layer of whipped topping across the cake, softening that tart cranberry with its creamy sweetness. For that extra festive flair, scatter fresh cranberries and mint leaves on top if you’re feeling fancy or want to impress your guests with a beautiful presentation. Refrigerate the cake for at least two hours to let all the flavors marry beautifully and ensure it’s perfectly chilled for serving.
How to Serve Christmas Cranberry Poke Cake Recipe
Garnishes
Simple garnishes like fresh cranberries and bright green mint leaves give this cake an elegant holiday look that instantly lifts the presentation. The fresh cranberries add a burst of tartness and a lovely chewy texture contrast, while the mint leaves offer an aromatic freshness that complements the sweet and tart layers beneath.
Side Dishes
This Christmas Cranberry Poke Cake Recipe shines wonderfully as a dessert on its own, but it can also be paired beautifully with warm mulled wine, a scoop of vanilla ice cream, or even a dollop of lemon curd to add another layer of flavor complexity. Imagine ending your festive meal with this luscious cake alongside something warm and comforting—it’s pure holiday magic.
Creative Ways to Present
If you want to wow your guests, serve individual portions in pretty glass dishes so the vibrant layers of cake, cranberry filling, and whipped topping show through. Alternatively, you can create a trifle-inspired presentation by layering pieces of the poke cake with extra cranberry sauce and whipped cream into a large trifle bowl. Either way, it’s a guaranteed crowd-pleaser that elevates holiday tables.
Make Ahead and Storage
Storing Leftovers
Unsurprisingly, this cake tastes even better the next day once all the flavors meld. Store any leftovers tightly covered in the refrigerator for up to 4 days. Keeping it chilled preserves the freshness of the whipped topping and prevents the cake from drying out, maintaining every bit of that delightful texture.
Freezing
Because of the whipped topping and cranberry filling, freezing is not recommended, as the texture tends to change upon thawing and refrigeration is best to keep this Christmas Cranberry Poke Cake Recipe fresh and inviting. If you do want to prepare ahead, bake the plain cake and freeze that first; then poke and fill with cranberry sauce and whipped topping after it’s thawed.
Reheating
This cake is served best chilled, so reheating is generally unnecessary. If you prefer a room temperature slice, simply let it sit out for 15 to 20 minutes before serving. The cake maintains its moisture beautifully, so you won’t lose any of the deliciousness by serving it slightly off the chill.
FAQs
Can I use homemade cake instead of a box mix?
Absolutely! If you have a favorite vanilla or white cake recipe, that works wonderfully in this Christmas Cranberry Poke Cake Recipe. Just make sure your homemade cake is dense enough to hold the filling without becoming too soggy.
What can I substitute for whipped topping?
You can use freshly whipped cream if you prefer a lighter, less processed topping. Simply whip heavy cream with a bit of sugar until soft peaks form and spread it over the cake just before serving.
Is it possible to use a different kind of berry sauce?
While cranberry sauce provides that classic tangy holiday flavor, other berry sauces such as raspberry or blueberry can be intriguing alternatives. Just keep in mind the flavor profile and sweetness might shift the overall taste experience.
How far in advance can I prepare this cake?
You can bake the cake and prepare the cranberry filling a day ahead, then assemble the poke cake shortly before serving to keep it as fresh as possible. The flavors improve after a couple of hours chilling in the fridge.
What type of garnish makes the best presentation?
Fresh cranberries and mint leaves are traditional and visually stunning garnishes for this Christmas Cranberry Poke Cake Recipe. They’re easy to find during the holiday season and perfectly complement the colors and flavors in the cake.
Final Thoughts
If you want a dessert that’s fuss-free, festive, and downright delicious, this Christmas Cranberry Poke Cake Recipe delivers in every way. It brings together the warmth of vanilla cake balanced by the zesty sparkle of cranberry sauce, all wrapped up with cloud-like whipped topping and an elegant finish. Trust me, once you try it, this cake will become a beloved holiday tradition that you’ll look forward to making year after year. So gather your loved ones and get ready to enjoy a slice of Christmas happiness!
Print
Christmas Cranberry Poke Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Cranberry Poke Cake combines a moist vanilla cake with a tangy homemade cranberry filling that seeps into the cake’s pores for maximum flavor. Topped with fluffy whipped topping and garnished with fresh cranberries and mint leaves, this dessert is perfect for holiday celebrations and serves 12 people.
Ingredients
Cake Ingredients
- 1 box vanilla or white cake mix (plus ingredients listed 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 (like Cool Whip)
- Fresh cranberries (optional)
- Mint leaves (optional)
Instructions
- Bake the Cake: Prepare the cake batter according to the instructions on the cake mix box, including adding the required eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish and bake as directed on the box, typically around 30-35 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely to room temperature.
- Prepare Cranberry Filling: In a saucepan over medium heat, combine the whole berry cranberry sauce, sugar, and water. Stir continuously until the sugar dissolves and the mixture thickens slightly, about 5-7 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 all over the surface of the cooled cake. Pour the cooled cranberry filling evenly over the poked cake, allowing it to seep into the holes for extra moisture and flavor.
- Top and Decorate: Spread the whipped topping evenly over the cranberry-soaked 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 the flavors to meld and the topping to set.
Notes
- Make sure the cake is completely cooled before poking holes and adding the cranberry filling to prevent it from becoming too soggy.
- You can substitute fresh cranberry sauce or homemade cranberry compote if preferred.
- For a lighter option, use a low-fat whipped topping or Greek yogurt topping.
- This cake can be prepared a day ahead, making it ideal for holiday entertaining.
- If you don’t have fresh cranberries or mint leaves, the cake is delicious on its own with just the whipped topping.
