Cranberry Poke Cake
If you’re craving something festive, flavorful, and ridiculously easy to make, this Cranberry Poke Cake recipe that checks all the boxes.
It’s a foolproof cranberry recipe that’s perfect for Thanksgiving, Christmas, or any cozy fall gathering.
This cake starts with a simple base—usually a white or yellow cake mix—and turns into something spectacular thanks to a tangy-sweet cranberry sauce that seeps into every bite.
The contrast of tart cranberry with a fluffy whipped topping is pure magic.
Whether you’re a seasoned baker or just love trying new seasonal treats, this is one your guests will remember. Keep reading to learn how to create a cranberry dessert that’s as beautiful as it is delicious.
How to Make a Cranberry Poke Cake
Before you get started, take a moment to gather your ingredients and print out the full recipe so you’re ready to bake without any interruptions.
- Start by baking a white or yellow cake in a greased 9×13 pan according to the mix instructions—feel free to try flavors like lemon or almond for a twist.
- Cool the cake completely. Then, poke holes across the top using a wooden spoon handle.
- Pour cranberry mixture over the cake so it soaks into every bite, then refrigerate for at least 2 hours.
- Frost with cranberry whipped topping and garnish with fresh or homemade sugared cranberries and mint for a festive look.
- Serve chilled, and store leftovers in the fridge for up to 5 days.
Yes! White or yellow cake is traditional, but lemon, almond, or even spice cake adds a unique twist.
Absolutely! It actually tastes better the next day after it’s had time to chill and absorb the cranberry flavor.
Yes, freeze the unfrosted cake for up to 2 months. Add the cranberry topping and whipped frosting after thawing.
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If you loved this poke cake recipe, don’t miss these other delicious and festive ideas to sweeten your season!
- Thanksgiving Dessert Recipes are the perfect way to end your holiday feast on a sweet note—think pies, cakes, and no-bake delights.
- Christmas Poke Recipes are a fun and festive way to serve up holiday cheer, with colorful layers, seasonal flavors, and easy prep for busy baking days.
- Vintage Christmas Recipes bring back all the nostalgic flavors and charm of classic holiday baking traditions.
- A Cranberry Layer Cake is another showstopping option if you’re looking to highlight that bold, tart-sweet cranberry flavor.
- Fall Dessert Recipes celebrate the best seasonal ingredients, from spiced apples to rich pumpkin treats.
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 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 and a 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.
- Mix together cranberry sauce & cool whip.
- Frost the top of the cake and place in the refridgerator.
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