Festive Cranberry Poke Cake

Holiday Cranberry Poke Cake brings together a fluffy white cake with tangy cranberries for a crowd-pleasing dessert. The super moist cake gets poked full of holes after baking, letting the sweet-tart cranberry mixture soak right in. Every bite delivers amazing flavor as the juices work their way through the cake. Finished with cloud-like whipped topping and festive decorations, it's the perfect sweet treat for your holiday table.

INGREDIENTS

• Vegetable oil: 1/4 cup, adds moisture to your cake
• White cake mix: 1 box (15.25 oz), creates the soft base
• Water: 1 cup, needed for the cake batter
• Eggs: 3 large, gives structure to your cake
• Sugar: 1/4 cup, sweetens the cranberry layer
• Water (for cranberries): 1/2 cup, thins the cranberry mixture
• Cranberry sauce: 1 can (14 oz), jellied or whole berry, adds tang
• Vanilla extract: 1 tsp, flavors the topping
• Whipped topping: 1 container (8 oz), creates the fluffy finish
• Red and green sprinkles: for decoration, adds holiday cheer

INSTRUCTIONS

Step 7:

Cut into squares and enjoy cold from the fridge.

Step 6:

Add red and green sprinkles across the top for holiday flair.

Step 5:

Stir vanilla extract into whipped topping and spread over the fully cooled cake.

Step 4:

Spoon the cranberry mix over the cake, making sure it fills the holes. Cool completely then chill in the fridge for at least 2 hours.

Step 3:

Take a wooden spoon handle or straw and poke holes all over the cake, keeping them about 1 inch apart.

Step 2:

Combine cranberry sauce, sugar, and 1/2 cup water in a pot. Heat until smooth and set aside to cool a bit.

Step 1:

Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish. Combine cake mix with eggs, water, and oil following box directions. Bake for 25-30 minutes, then let cool 10-15 minutes.

Serving and Storage Tips

• Keep refrigerated until ready to serve for the tastiest results.
• Cover leftover cake and keep in the fridge up to 3 days.

Helpful Notes

• Try adding orange juice to your cranberry mix for a citrus kick.
• Pick whole berry sauce for texture or jellied for smoothness.

Tips from Well-Known Chefs

• Chef Sarah recommends sprinkling crushed walnuts on top for extra bite and nutty taste.

Why Holiday Cranberry Poke Cake Is a Holiday Favorite

People love this dessert during the holidays because it looks so festive and tastes amazing. The sweet cake balances perfectly with the tangy cranberry, all topped with light creamy goodness.

How to Customize Your Holiday Poke Cake

Add a dash of cinnamon to your topping for a cozy spiced note. You can also decorate with fresh cranberries or bits of candied orange peel to make it even prettier.

FAQs

Will homemade cranberry sauce work too?

Absolutely! Just make sure it's a bit sweet to match well with the cake.

Can I make this a day before my party?

For sure. Just keep it in the fridge and add the topping right before guests arrive.

What if I can't find white cake mix?

No worries. Vanilla or yellow cake mix works great too.

Can I use real whipped cream?

Definitely! Beat 1 cup heavy cream with 1-2 tbsp sugar until it forms stiff peaks for a richer taste.

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Conclusion

Brighten up your holiday table with a festive cranberry poke cake. The soft white cake is infused with a tangy cranberry filling, creating a perfect balance of flavors in every bite. Finished with light whipped topping and colorful sprinkles, it’s simple yet decorative. Whether for parties or family dinners, this dessert is sure to impress. Chill before serving for the best taste.