Cranberry Poke Cake Recipe
A festive dessert brimming with tangy cranberry flavors and topped with light, creamy sweetness, this Christmas Cranberry Poke Cake is perfect for holiday celebrations. Its vibrant layers and delightful taste make it a standout dish for gatherings, blending classic flavors with a touch of seasonal magic.
Ingredients and Variations
This recipe begins with a box of white cake mix, which serves as the base for a moist and tender cake. Eggs, water, and vegetable oil bring structure and softness, ensuring the cake is fluffy and flavorful. The cranberry sauce, mixed with water and sugar, creates a tangy-sweet layer that infuses the cake with a festive flair. Finally, whipped topping flavored with vanilla extract adds a creamy finish.
For variety, consider substituting the white cake mix with a yellow cake mix for a richer flavor. If cranberry isn’t your preference, cherry or raspberry sauce makes an excellent alternative. Enhance the whipped topping by incorporating lemon zest for a citrusy note or a dusting of cinnamon for warmth.
Step-by-Step Preparation
Creating this show-stopping dessert is straightforward, with each step building upon the flavors and textures.
Preparing the Cake Batter
Begin by combining the cake mix, eggs, water, and vegetable oil in a large bowl. Mix thoroughly until the batter is smooth and lump-free. Grease a 9×13-inch baking pan and pour in the batter, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 to 15 minutes.
Making the Cranberry Layer
While the cake bakes, prepare the cranberry mixture. In a saucepan over medium heat, combine cranberry sauce, water, and sugar. Stir constantly until the ingredients blend into a smooth, slightly thickened consistency. Remove the saucepan from the heat and let the mixture cool slightly.
Poking Holes in the Cake
Once the cake has cooled, use the handle of a wooden spoon or a straw to create evenly spaced holes across its surface, about 1 inch apart. This step ensures the cranberry mixture seeps into every bite, enhancing the flavor.
Assembling the Poke Cake
Pour the warm cranberry mixture over the cake, spreading it gently to ensure even coverage. Allow the cake to cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours to allow the flavors to meld beautifully.
Recipe Tips
Achieving the perfect texture:
Use room-temperature eggs for a smoother batter and fluffier cake.
Preventing soggy cake:
Let the cranberry mixture cool slightly before pouring, and avoid oversaturating the cake.
Make-ahead tips:
Bake the cake a day in advance and refrigerate overnight before adding the whipped topping for an effortless serving experience.
What to Serve With This Recipe
Pair this cake with warm beverages like spiced tea, coffee, or mulled cider to balance its tart and creamy flavors. For a more decadent dessert, serve it alongside fresh berries or a scoop of vanilla ice cream. The combination of flavors and textures will delight your guests and elevate your holiday table.
Variations and Customizations
Add a hint of orange zest to the cranberry layer for a refreshing citrus twist.
Experiment with flavored whipped toppings, such as chocolate or almond, to create unique flavor profiles.
Top the finished cake with crushed nuts, colorful sprinkles, or shredded coconut for added texture and festive appeal.
Frequently Asked Questions
Can I use homemade cranberry sauce instead of canned? Absolutely! Homemade cranberry sauce will bring a fresher flavor to the dish.
What other toppings can I use if I don’t have whipped topping? Try cream cheese frosting, stabilized whipped cream, or even a dusting of powdered sugar.
How long can this cake be stored in the refrigerator? It can be stored for up to 3 days in an airtight container.
Can I freeze this cake for later use? Yes, freeze the unfrosted cake for up to a month, and add the topping after thawing.
This Christmas Cranberry Poke Cake is a versatile and crowd-pleasing dessert that brings together the festive flavors of the season. Simple to prepare and bursting with vibrant colors and tangy sweetness, it’s sure to be a hit at any holiday gathering. Whether serving family or entertaining friends, this cake is bound to leave a lasting impression.
Ingredients
1 box (15.25 oz) white cake mix, for a moist and tender base
3 large eggs, to provide structure and richness
1 cup water, as required for the cake mix
1/4 cup vegetable oil, for a soft and moist texture
1 can (14 oz) cranberry sauce, either whole berry or jellied, for a tart and tangy layer
1/2 cup water, to blend the cranberry sauce into a smooth consistency
1/4 cup granulated sugar, to enhance the sweetness of the cranberry mixture
1 container (8 oz) whipped topping, for a light and creamy finish
1 teaspoon vanilla extract, to infuse a subtle flavor into the topping
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it thoroughly. In a mixing bowl, combine the white cake mix, eggs, water, and vegetable oil as per the package instructions. Stir until smooth and lump-free. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 to 15 minutes.
While the cake is baking, prepare the cranberry layer. In a medium saucepan over medium heat, combine the cranberry sauce, 1/2 cup water, and granulated sugar. Stir until the mixture is well blended and slightly thickened. Remove from heat and allow it to cool for a few minutes.
Once the cake has cooled, use the handle of a wooden spoon or a straw to poke evenly spaced holes across the surface of the cake, about 1 inch apart. Pour the warm cranberry mixture over the cake, ensuring it seeps into the holes and spreads across the surface. Let the cake cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours to allow the flavors to meld.
In a separate bowl, mix the whipped topping with the vanilla extract until combined. Spread the topping evenly over the chilled cake, creating a smooth and creamy layer. Slice into squares and serve cold for a delightful holiday dessert.
Cranberry Poke Cake Recipe
Ingredients
- 1 box 15.25 oz white cake mix, for a moist and tender base
- 3 large eggs to provide structure and richness
- 1 cup water as required for the cake mix
- 1/4 cup vegetable oil for a soft and moist texture
- 1 can 14 oz cranberry sauce, either whole berry or jellied, for a tart and tangy layer
- 1/2 cup water to blend the cranberry sauce into a smooth consistency
- 1/4 cup granulated sugar to enhance the sweetness of the cranberry mixture
- 1 container 8 oz whipped topping, for a light and creamy finish
- 1 teaspoon vanilla extract to infuse a subtle flavor into the topping
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it thoroughly. In a mixing bowl, combine the white cake mix, eggs, water, and vegetable oil as per the package instructions. Stir until smooth and lump-free. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 to 15 minutes.
- While the cake is baking, prepare the cranberry layer. In a medium saucepan over medium heat, combine the cranberry sauce, 1/2 cup water, and granulated sugar. Stir until the mixture is well blended and slightly thickened. Remove from heat and allow it to cool for a few minutes.
- Once the cake has cooled, use the handle of a wooden spoon or a straw to poke evenly spaced holes across the surface of the cake, about 1 inch apart. Pour the warm cranberry mixture over the cake, ensuring it seeps into the holes and spreads across the surface. Let the cake cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours to allow the flavors to meld.
- In a separate bowl, mix the whipped topping with the vanilla extract until combined. Spread the topping evenly over the chilled cake, creating a smooth and creamy layer. Slice into squares and serve cold for a delightful holiday dessert.