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
Scale
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.
