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Cranberry Poke Cake Recipe
This easy Cranberry Poke Cake is made with fluffy white cake soaked in cranberry Jello and topped with a creamy cranberry whipped topping. It's a sweet and tart, festive Christmas dessert that's easy to make ahead for holiday parties and family gatherings.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12
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 9x13 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.
Recipe Notes
Keep the cake covered in the fridge. It stays fresh for 3–5 days in an airtight container.