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