Cranberry Poke Cake (Print Version)
# Ingredients:
01 -
1/4 cup vegetable oil.
02 -
1 box (15.25 oz) white cake mix.
03 -
3 large eggs.
04 -
1 cup water.
05 -
1/4 cup granulated sugar.
06 -
1/2 cup water (for cranberry mix).
07 -
1 can (14 oz) cranberry sauce (whole berry or jellied).
08 -
1 container (8 oz) whipped topping (e.g., Cool Whip).
09 -
1 tsp vanilla extract.
10 -
Sprinkles (red and green) for decoration.
# Instructions:
01 -
Turn your oven on to 350°F (175°C). Coat a 9x13 pan with some non-stick spray or grease it up. Combine the cake mix, eggs, oil, and water how the box tells you. Bake for 25-30 minutes. Leave it to cool for around 10-15 minutes when done.
02 -
In a small pot, warm up the cranberry sauce with the sugar and 1/2 cup of water. Stir it a bit until it combines nicely, then let it cool down a little.
03 -
After the cake cools, use the end of a wooden spoon or a straw to poke some holes spaced about an inch apart across the top.
04 -
Carefully pour the cranberry sauce mix over the cake. Try to get it into the holes. Cool the cake completely and then stick it in the fridge for at least 2 hours.
05 -
Mix a teaspoon of vanilla into the whipped topping, then spread it all over the fully cooled cake.
06 -
Add red and green sprinkles to make it look festive.
07 -
Cut into squares and serve cold.
# Notes:
01 -
Perfect for your winter celebrations, this tangy cake layers moist white cake, cranberry sweetness, and airy whipped cream. It's easy and fun to whip up!