Christmas is a time for joy, warmth, and, of course, delicious desserts that bring family and friends together. One such treat that has become a beloved staple in my holiday repertoire is the Christmas Cranberry Poke Cake. With its moist white cake base drenched in a delightful cranberry sauce and topped with a fluffy whipped topping, this dessert not only looks festive but tastes refreshingly vibrant and sweet. It’s perfect for holiday gatherings, family dinners, or simply to indulge after a long winter’s day.

Why You’ll Love This Dish

You might wonder why this Christmas Cranberry Poke Cake should take center stage on your dessert table this holiday season. First off, it’s incredibly easy to make, requiring minimal effort while still delivering maximum flavor and visual appeal. This cake is a hit with kids and adults alike; the tartness of the cranberry sauce beautifully balances the sweetness of the cake, creating a symphony of flavors in every bite. Plus, it’s budget-friendly, making it an ideal choice for those looking to create something special without breaking the bank. Serve it at holiday parties or family gatherings to impress your guests and make your festivities even more memorable.

"I brought this cake to our family Christmas gathering, and it was gone within minutes! Everyone loved it. I can’t believe how easy it was to make. This will definitely be a staple at our holiday parties."

Step-by-Step Overview

Preparing Christmas Cranberry Poke Cake is as delightful as it is easy. You start by baking a luscious white cake mix that’s transformed into a festive dessert with just a few additional steps. The process involves poking holes in the cake and soaking it with a homemade cranberry sauce, culminating in a generous layer of whipped topping, all beautifully decorated with holiday sprinkles. In just a few simple steps, you’ll create a dessert that’s sure to be the star of any holiday event!

What You’ll Need

Here’s a list of what you need to whip up this festive treat:

1 box (15.25 oz) white cake mix
3 large eggs
1 cup water
1/4 cup vegetable oil
1 can (14 oz) cranberry sauce (whole berry or jellied)
1/2 cup water (for the cranberry sauce)
1/4 cup granulated sugar
1 container (8 oz) whipped topping (like Cool Whip)
1 teaspoon vanilla extract
Red and green sprinkles (for garnish)

Feel free to swap the white cake mix for a gluten-free version or use homemade cranberry sauce if you prefer!

Directions to Follow

Preheat your oven to 350°F (175°C) and grease and flour a 9 x 13-inch baking dish.
In a large bowl, combine the cake mix, eggs, 1 cup of water, and vegetable oil. Mix according to package instructions until well incorporated.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes.
In a small saucepan, combine cranberry sauce, 1/2 cup of water, and granulated sugar. Heat over medium until well blended and the sugar dissolves. Remove from heat and let it cool slightly.
Once the cake is cool, use the handle of a wooden spoon or a straw to poke holes all over the surface of the cake, spacing about 1 inch apart.
Pour the warm cranberry mixture evenly over the poked cake, ensuring it seeps into the holes. Let the cake cool completely.
Refrigerate for at least 2 hours to allow the flavors to meld beautifully.
In a medium bowl, mix the whipped topping with the vanilla extract until combined. Spread this mixture evenly over the cake.
Sprinkle red and green festive sprinkles on top for a holiday touch.
Slice the cake into squares and serve chilled. Enjoy the refreshing cranberry flavor and moist cake!

How to Serve It

This Christmas Cranberry Poke Cake is an eye-catching centerpiece on any holiday dining table. To elevate its presentation, consider serving it on a decorative platter adorned with additional sprinkles or fresh cranberries for a touch of elegance. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. A warm beverage like spiced cider or hot cocoa complements the cake perfectly, making your holiday gathering feel all the cozier.

Keeping Leftovers Fresh

If you have any leftovers (though they may be scarce!), store them in an airtight container in the fridge. It’s best enjoyed chilled, and it will keep well for up to 3-4 days. For longer storage, you can freeze slices in airtight containers. Just be sure to thaw them in the fridge before serving to retain their texture.

Helpful Cooking Tips

Poke Technique: When poking holes in the cake, try to go a bit deeper than just the surface to ensure the cranberry mixture seeps through effectively.
Make Ahead: This cake is perfect for making ahead of time. You can bake it a day in advance, allowing the flavors to meld even more.
Serving Size: Depending on your crowd, you can cut the cake into larger or smaller portions—perfect for accommodating big family gatherings.

Recipe Variations

Feeling adventurous? You can switch things up in several creative ways. Try using different flavors of cake mix—lemon or orange can add a bright twist that pairs beautifully with the cranberry. For a more indulgent treat, layer some chocolate ganache on top or sprinkle crushed nuts for added texture. You can even try incorporating different fruits or sauces, such as raspberry or blueberry, for a fun twist on the classic strawberry poke cake.

Common Questions

What can I use instead of Cool Whip?
You can use fresh whipped cream instead of Cool Whip. Just beat heavy cream with sugar until soft peaks form.

Can I make this cake gluten-free?
Absolutely! Simply substitute the white cake mix with a gluten-free equivalent.

How long does this cake last?
When stored properly, it lasts in the fridge for about 3-4 days and can be frozen for up to 2 months. Make sure to thaw it in the refrigerator before serving.

Christmas Cranberry Poke Cake

A moist white cake soaked in homemade cranberry sauce and topped with fluffy whipped topping, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 2

Course Dessert, Holiday

Cuisine American

Servings 12 servings

Calories 250 kcal

Ingredients

Cake Base

1 box (15.25 oz) white cake mix Feel free to use a gluten-free version.
3 large eggs
1 cup water For cake mix preparation.
1/4 cup vegetable oil

Cranberry Sauce

1 can (14 oz) cranberry sauce Whole berry or jellied.
1/2 cup water For the cranberry sauce.
1/4 cup granulated sugar

Topping

1 container (8 oz) whipped topping Like Cool Whip.
1 teaspoon vanilla extract
Red and green sprinkles For garnish.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease and flour a 9 x 13-inch baking dish.
In a large bowl, combine the cake mix, eggs, 1 cup of water, and vegetable oil.
Mix according to package instructions until well incorporated.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10-15 minutes.

Cranberry Sauce Preparation

In a small saucepan, combine cranberry sauce, 1/2 cup of water, and granulated sugar.
Heat over medium until well blended and the sugar dissolves.
Remove from heat and let it cool slightly.

Assembling the Cake

Once the cake is cool, poke holes all over the surface of the cake, spacing about 1 inch apart.
Pour the warm cranberry mixture evenly over the poked cake.
Let the cake cool completely.
Refrigerate for at least 2 hours to allow the flavors to meld.

Final Touches

Mix the whipped topping with the vanilla extract until combined.
Spread this mixture evenly over the cake.
Sprinkle red and green festive sprinkles on top.
Slice the cake into squares and serve chilled.

Notes

For an extra special treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container in the fridge for up to 3-4 days. Can be frozen for longer storage.

Keyword Christmas Dessert, Cranberry Cake, Festive Dessert, Holiday Cake, Poke Cake