Christmas Cranberry Poke Cake

Servings: 12-16
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes

Ingredients:

For the Cake:

  • 1 box (15.25 oz) white cake mix
  • 3 large eggs
  • 1 cup water
  • 1/4 cup vegetable oil

For the Cranberry Layer:

  • 1 can (14 oz) cranberry sauce (whole berry or jellied)
  • 1/2 cup water
  • 1/4 cup granulated sugar

For the Whipped Topping:

  • 1 container (8 oz) whipped topping (such as Cool Whip)
  • 1 teaspoon vanilla extract
  • Red and green sprinkles, for garnish

Instructions:

1. Bake the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  • In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Mix according to the package instructions until well combined.
  • Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool in the pan for about 10-15 minutes.

2. Prepare the Cranberry Layer:

  • While the cake is cooling, prepare the cranberry layer. In a small saucepan, combine the cranberry sauce, water, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is well blended and the sugar has dissolved. This should take about 3-5 minutes.
  • Remove the saucepan from heat and let the cranberry mixture cool slightly.

3. Poke the Cake:

  • Once the cake has cooled for about 10-15 minutes, use the handle of a wooden spoon or a straw to poke holes all over the surface of the cake, spacing them about 1 inch apart. Be sure to poke all the way down to the bottom of the cake so the cranberry sauce can seep in.

4. Add the Cranberry Layer:

  • Pour the warm cranberry mixture evenly over the poked cake, making sure it seeps into the holes. Let the cake cool completely at room temperature, then refrigerate for at least 2 hours to allow the flavors to meld together.

5. Prepare the Whipped Topping:

  • In a medium bowl, mix the whipped topping with the vanilla extract until well combined. The vanilla extract enhances the flavor of the whipped cream and adds a bit of extra sweetness.

6. Garnish:

  • Once the cake has cooled and set in the refrigerator, spread the whipped topping evenly over the entire surface of the cake.
  • Decorate the top of the cake with red and green sprinkles to add a festive touch.

7. Serve:

  • Slice the Christmas Cranberry Poke Cake into squares and serve chilled. Enjoy the refreshing cranberry flavor paired with the moist cake and creamy whipped topping!

Storage:

  • Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The cake remains moist and delicious when chilled.

Nutrition (Per Serving – Based on 12 servings):

  • Calories: ~250 kcal
  • Fat: 10g
  • Carbs: 38g
  • Protein: 2g
  • Sugar: 28g

This Christmas Cranberry Poke Cake is a perfect holiday dessert with a balance of sweetness, tartness, and festive flair. The cranberry layer infuses the cake with a refreshing flavor, while the whipped topping makes it extra creamy. Enjoy it chilled and watch it become a new holiday favorite!