Description
Indulge in the festive spirit with this delightful Cranberry Poke Cake, a perfect addition to your holiday celebrations. This cake features a moist white base layered with a tangy cranberry sauce that seeps into every bite, topped off with a creamy whipped topping. It’s not just a feast for the eyes; the balance of sweet and tart flavors will have your guests coming back for seconds! Easy to prepare and make ahead, this delicious treat is ideal for Christmas gatherings, potlucks, or family dinners. With its striking appearance and mouthwatering taste, this Cranberry Poke Cake will be the star of your dessert table.
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
- 1 can (14 oz) cranberry sauce
- 1/2 cup water (for cranberry layer)
- 1/4 cup granulated sugar
- 1 container (8 oz) whipped topping
- 1 tsp vanilla extract
- Red and green sprinkles for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until blended and pour into the prepared pan.
- Bake for 25-30 minutes until a toothpick comes out clean. Let the cake cool for 10-15 minutes.
- In a saucepan over medium heat, mix cranberry sauce with water and sugar until heated through. Cool slightly.
- Poke holes in the cooled cake using a straw or wooden spoon handle.
- Pour warm cranberry mixture over the cake allowing it to seep into holes; let cool completely before refrigerating for at least 2 hours.
- Combine whipped topping with vanilla extract and spread evenly over the chilled cake. Garnish with sprinkles before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg