Delicious Cranberry Poke Cake for Festive Celebrations
If you’re in the mood for a dessert that’s as festive as it is delicious, this Cranberry Poke Cake is a must-try among our delightful poke cake recipes.
Bursting with the tartness of fresh cranberries and topped with a creamy layer of whipped cream, this cake is perfect for holiday gatherings or any occasion that calls for a sweet treat.
The poke cake method ensures every bite is infused with flavor, making it a crowd-pleaser that’s sure to impress.
Easy to make and visually stunning, this dessert is not only a feast for the taste buds but also a beautiful addition to your holiday table.
Serve this cake at holiday gatherings, potlucks, or as a festive treat for Thanksgiving and Christmas celebrations.
How to Make a Cranberry Poke Cake
Preheat your oven according to the cake mix instructions. Grease and flour a 9×13 inch baking pan.
While white or yellow cake works best, feel free to experiment with other flavors like lemon or almond for a unique taste.
Prepare the cake batter and pour it into the prepared pan.
Bake as directed until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is cooled, use the end of a wooden spoon or a skewer to poke holes evenly across the top of the cake, about 1 inch apart.
Pour the warm cranberry mixture over the poke holes in the cooled cake, allowing it to seep in. Cover and refrigerate for at least 2 hours, or overnight for best results.
Frost the cake with the cranberry whipped topping.
Decorate with fresh or sugared cranberries and mint leaves for a festive touch.
Slice and serve chilled.
When stored in an airtight container in the refrigerator, the cake can last for about 3-5 days.
If you loved this Christmas poke cake, you won’t want to miss out on our delightful Vintage Christmas Recipes, like a Vintage Christmas Jello Poke Cake brings a nostalgic twist to your holiday table with its colorful layers and jiggly goodness. A Cranberry Cake is a must-try—it’s moist, bursting with flavor, and perfect for celebrating the season. Explore these Cranberry Recipes to that highlight this tart fruit, from sweet to savory. Embrace the festive spirit and create some cherished memories with these delicious recipes!
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Cranberry Poke Cake Recipe
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.
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
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Preheat the oven to 325 degrees and spray a deep 9×13 cake pan with nonstick cooking spray. Set aside.
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In a large mixing bowl, combine the two cake mixes, eggs, oil, milk, and 1 cup of cold water.
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Using a hand mixer or stand mixer, beat until no lumps appear.
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The cake batter will seem thin, but this is what you want.
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Pour into your prepared baking dish and bake cake for 50-60 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.
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Let cool to room temperature on a wire rack for about 20 minutes.
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Add the jello and boiling water to a medium mixing bowl and stir until the jello is dissolved.
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Place the jello in a pourable container (I use a glass measuring cup).
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Use the end of a wooden spoon or a similar tool to poke holes in the baked cake while it's still warm.
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Poking the holes allows the cranberry syrup to penetrate and infuse the cake with flavor.
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Slowly pour the jello over the top of the cake, first covering the holes and then any surface of the cake left after that.
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Mix together cranberry sauce & cool whip.
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Frost the top of the cake and place in the refridgerator.
