Cranberry Poke Cake is a perfect blend of tart cranberries and sweet indulgence. Our easy recipe will add a burst of flavor to your holiday celebrations.
Elevate your dessert game this holiday season with our irresistible Cranberry Poke Cake.
Each bite of a Cranberry Poke Cake is a simple yet decadent experience. The cake’s moistness thanks to a box of cake mix, the burst of cranberry flavor, and the creamy topping come together in a way that’s both satisfying and indulgent.
Whether you’re hosting a holiday gathering or craving a seasonal indulgence, this vintage christmas jello poke cake will become a family favorite.
As the holiday festivities approach, this delicious dessert promises to be the showstopper at your table, captivating taste buds with each heavenly bite.
Whether served at Thanksgiving, Christmas, or any other special occasion, this poke cake recipe is the perfect dessert to add a touch of seasonal charm to your celebrations.
How to Make a Cranberry Poke Cake
Ingredients:
- 2 White Cake Mixes (15.25 ounces each)
- 6 Large Eggs
- 1 Cup Vegetable Oil
- 1 Cup Cold Water + 1 Cup Boiling Water
- 1 Cup Whole Milk
- 1 Box Cranberry Jello (3 ounces)
- 1 Can of Cranberry Sauce (whole berry, 15 ounces)
- 1 Tub Cool Whip (8 ounces)
Directions:
Preheat the oven to 325 degrees and spray a deep 9×13 cake pan with nonstick cooking spray. Set aside.
In a large mixing bowl, combine the two cake mixes, eggs, oil, milk, and 1 cup of cold water. Using a hand mixer or stand mixer, beat until no lumps appear. The cake batter will seem thin, but this is what you want.
Pour into your prepared baking dish and bake cake for 50-60 minutes until golden brown anda toothpick inserted into the center of the cake comes out clean.
Let cool to room temperature on a wire rack for about 20 minutes.
Add the jello and boiling water to a medium mixing bowl and stir until the jello is dissolved. Place the jello in a pourable container (I use a glass measuring cup).
Use the end of a wooden spoon or a similar tool to poke holes in the baked cake while it’s still warm. Poking the holes allows the cranberry syrup to penetrate and infuse the cake with flavor.
Slowly pour the jello over the top of the cake, first covering the holes and then any surface of the cake left after that.
Place the cake in the fridge, covered with plastic, for 4 hours or until the jello is set.
Place the cranberry sauce in a medium mixing bowl and use a fork or other utensil to break it up until no large chunks remain and it resembles a homemade style cranberry sauce.
Add the whipped topping to the bowl with the cranberry sauce and fold it together until fully combined.
Frost the entire surface of the cake with the mixture.
Add a festive touch by garnishing the cake with fresh cranberries or a sprinkle of orange zest. This not only enhances the visual appeal but also adds an extra burst of flavor.
Stored in the refrigerator in an airtight container or covered with plastic wrap, Cranberry Poke Cake can last for 2-3 days.
Relevant Recipes
- Poke Cake Recipes Using Cake Mixes
- Vintage Christmas Recipes
- Christmas Poke Cake
- Cranberry Cake
- Cranberry Recipes
Tips
- Select a moist cake base for your Cranberry Poke Cake. A yellow cake or white cake mix works best, but you can also make the cake from scratch. Ensure the cake is fully cooled before poking it.
- Get creative with toppings! Cream cheese frosting, vanilla glaze, or a dusting of powdered sugar are excellent alternatives to whipped cream.
- For the best texture and flavor, refrigerate the Cranberry Poke Cake for a few hours or overnight. This allows the cranberry syrup to fully infuse the cake, creating a delicious dessert.
- To ensure clean slices, dip the knife in warm water before each cut. This prevents the cake from sticking to the knife, resulting in neat servings.
Cranberry Poke Cake Recipe
Ingredients
- 2 White Cake Mixes (15.25 ounces each)
- 6 Large Eggs
- 1 Cup Vegetable Oil
- 1 Cup Cold Water + 1 Cup Boiling Water
- 1 Cup Whole Milk
- 1 Box Cranberry Jello (3 ounces)
- 1 Can of Cranberry Sauce (whole berry, 15 ounces)
- 1 Tub Cool Whip (8 ounces)
Instructions
Preheat the oven to 325 degrees and spray a deep 9x13 cake pan with nonstick cooking spray. Set aside.
In a large mixing bowl, combine the two cake mixes, eggs, oil, milk, and 1 cup of cold water. Using a hand mixer or stand mixer, beat until no lumps appear. The cake batter will seem thin, but this is what you want.
Pour into your prepared baking dish and bake cake for 50-60 minutes until golden brown anda toothpick inserted into the center of the cake comes out clean.
Let cool to room temperature on a wire rack for about 20 minutes.
Add the jello and boiling water to a medium mixing bowl and stir until the jello is dissolved. Place the jello in a pourable container (I use a glass measuring cup).
Use the end of a wooden spoon or a similar tool to poke holes in the baked cake while it's still warm. Poking the holes allows the cranberry syrup to penetrate and infuse the cake with flavor.
Slowly pour the jello over the top of the cake, first covering the holes and then any surface of the cake left after that.