Introduction
Celebrate the holiday season with this festive Christmas Cranberry Poke Cake. It combines a moist white cake with a sweet-tart cranberry layer and a fluffy whipped topping. Topped with red and green sprinkles, this dessert is not only delicious but also perfectly suited for your holiday gatherings. The best part? It’s incredibly easy to make and can be prepared ahead of time, making it a stress-free dessert option during the busy holiday season.
Ingredients
For the Cake:
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
For the Cranberry Layer:
- 1 can (14 oz) cranberry sauce (whole berry or jellied)
- 1/2 cup water
- 1/4 cup granulated sugar
For the Whipped Topping:
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 teaspoon vanilla extract
- Red and green sprinkles, for garnish
Instructions
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking. In a large mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Follow the instructions on the cake mix box for mixing, usually blending for about 2 minutes until smooth.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, let the cake cool in the pan for about 10-15 minutes.
Step 2: Prepare the Cranberry Layer
While the cake is cooling, prepare the cranberry layer. In a small saucepan over medium heat, combine the cranberry sauce, water, and granulated sugar. Stir occasionally until the sugar dissolves and the mixture is well blended, about 5 minutes. Once combined, remove the saucepan from the heat and let the mixture cool slightly.
Step 3: Poke the Cake
Once the cake has cooled for about 10-15 minutes, use the handle of a wooden spoon or a straw to poke holes all over the surface of the cake. The holes should be spaced about 1 inch apart and deep enough for the cranberry sauce to seep in.
Step 4: Add the Cranberry Layer
Pour the warm cranberry mixture evenly over the cake, ensuring it fills the holes you made. Let the cake cool completely at room temperature, then cover and refrigerate the cake for at least 2 hours. This allows the cranberry mixture to fully infuse the cake with flavor.
Step 5: Prepare the Whipped Topping
In a medium mixing bowl, combine the whipped topping with vanilla extract. Stir until well combined and smooth. Once the cake has chilled, spread the whipped topping evenly over the top of the cake, creating a smooth layer.
Step 6: Garnish
To give the cake a festive touch, decorate the whipped topping with red and green sprinkles. You can also add other holiday-themed decorations if you like, such as sugared cranberries or edible glitter.
Step 7: Serve
Slice the Christmas Cranberry Poke Cake into squares and serve chilled. The combination of the moist cake, tangy cranberry filling, and fluffy whipped topping creates a refreshing, light dessert that’s perfect for holiday parties or family dinners.
Tips for Success
- Make Ahead: This cake can be prepared a day ahead and stored in the refrigerator until ready to serve, which makes it a great option for holiday meal planning.
- Whipped Topping Alternative: If you prefer homemade whipped cream, you can use that in place of store-bought whipped topping.
- Optional Garnish: For a more elegant presentation, top the cake with sugared cranberries or a drizzle of cranberry sauce.
Nutritional Information (per serving)
- Calories: Approximately 220 Kcal
- Serving Size: 12-15 servings
This Christmas Cranberry Poke Cake is a delightful and festive dessert, perfect for the holiday season. The tangy cranberry layer adds a seasonal twist, while the light whipped topping and sprinkles give it a fun and colorful holiday look. 🎉🍒