There is nothing quite as festive and delightful as a dessert that not only looks the part but tastes like a cozy holiday celebration in every bite. This Christmas Cranberry Poke Cake Recipe is a charming twist on a classic poke cake, featuring a moist white cake infused with tangy cranberry sauce that seeps into every crevice for bursts of flavor. Topped with fluffy whipped cream and garnished with bright holiday sprinkles, this cake embodies that perfect balance of sweet, tart, and creamy. Whether you’re bringing it to a family gathering or serving it after Christmas dinner, this recipe never fails to impress and spread seasonal joy.
Ingredients You’ll Need
What makes this Christmas Cranberry Poke Cake Recipe special is how simple yet thoughtfully chosen ingredients come together to create something truly magical. Each plays a vital role in contributing to the cake’s texture, color, and that irresistible burst of cranberry goodness.
- White cake mix: The base of our dessert, providing a light and fluffy texture that soaks up the cranberry sauce beautifully.
- Eggs: Essential for binding the ingredients together and giving the cake its structure.
- Water: Keeps the batter moist and helps control the cake’s consistency.
- Vegetable oil: Adds richness and tenderness to every bite.
- Cranberry sauce (whole berry or jellied): Offers that signature tart flavor and vibrant color critical to the cake’s festive feel.
- Granulated sugar: Sweetens the cranberry mixture to balance the tartness.
- Whipped topping: Provides a creamy, airy layer that cools down the tart cranberry and complements the soft cake.
- Vanilla extract: Just a splash to deepen the flavor and add a warm aroma.
- Red and green sprinkles: The final festive touch that makes the cake look as joyful as it tastes.
How to Make Christmas Cranberry Poke Cake Recipe
Step 1: Prepare and Bake the Cake
First things first, preheat your oven to 350°F (175°C) and get a 9×13-inch baking dish ready by greasing and flouring it. In a large bowl, combine the white cake mix, eggs, water, and vegetable oil. Stir everything together until you have a smooth batter that’s ready to bake. Pour this batter evenly into your prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for about 10 to 15 minutes — this little resting period helps with the next step.
Step 2: Make the Cranberry Sauce Mixture
While your cake is cooling, it’s time to give your cranberries a little extra love. In a small saucepan, combine the canned cranberry sauce with water and granulated sugar. Gently heat this mixture over medium heat, stirring until the sugar completely dissolves and the ingredients blend into a luscious sauce. Remove it from the heat and let it cool just a bit so it’s warm but not hot — perfect for soaking into the cake.
Step 3: Poke the Cake
This is the fun part—the “poke” in poke cake! Using the handle of a wooden spoon or even a sturdy straw, poke holes about one inch apart all over the surface of the slightly cooled cake. These holes are essential because they allow that beautiful cranberry sauce to seep deep into the cake, infusing every bite with flavor.
Step 4: Pour the Cranberry Sauce over the Cake
Slowly pour the warm cranberry mixture evenly over the surface, making sure it fills those holes you just made. The sauce will seep down into the cake, turning every forkful into a moist, tangy delight. After pouring, let the cake cool to room temperature and then place it in the refrigerator for at least 2 hours. Giving it this time lets the flavors meld beautifully.
Step 5: Prepare and Spread the Whipped Topping
Before serving, mix your whipped topping with vanilla extract until it’s nice and smooth. This whipped cream layer adds a creamy contrast to the tart cranberry-soaked cake. Spread it evenly over the chilled cake, covering the entire surface like a soft winter blanket.
Step 6: Decorate with Festive Sprinkles
Top your masterpiece with red and green sprinkles for that quintessential holiday sparkle. These sprinkles don’t just add color—they add a festive joy that makes the cake perfect for any Christmas table.
Step 7: Slice and Serve
Now comes the best part: cutting into your Christmas Cranberry Poke Cake Recipe and enjoying all those layers of flavor. Slice it into squares and serve chilled for a refreshing, delightful holiday treat.
How to Serve Christmas Cranberry Poke Cake Recipe
Garnishes
While the red and green sprinkles are perfect for festive cheer, you can also add fresh cranberries or a sprig of rosemary on top to elevate the presentation. A light dusting of powdered sugar can mimic a snowy effect and add elegance without overpowering the flavors.
Side Dishes
This poke cake shines on its own, but pairing it with a cup of hot cocoa, spiced tea, or even a smooth vanilla latte can really enhance the experience. For dessert tables, serve alongside gingerbread cookies or cinnamon sticks to complement the cake’s holiday vibes.
Creative Ways to Present
Try serving slices of the cake in clear glass dishes to show off the pretty cranberry-soaked layers beneath the whipped topping. For gatherings, cut the cake into bite-sized squares and place toothpicks with little festive flags for easy handling. Another idea is to add a dollop of whipped cream on each slice with a small spoonful of extra cranberry sauce on the side for dipping.
Make Ahead and Storage
Storing Leftovers
Store any leftover Christmas Cranberry Poke Cake Recipe covered tightly in the refrigerator. It will stay moist and delicious for up to 3 days, making it a great make-ahead dessert for busy holiday schedules.
Freezing
If you want to save some for later, you can freeze the cake (without the whipped topping) by wrapping it tightly with plastic wrap and foil. It keeps well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and then add the whipped topping fresh for best results.
Reheating
This cake is best served cold, but if you prefer it slightly warmer, let it sit at room temperature for 20 minutes before serving. Avoid microwaving to preserve the texture of the whipped topping and the cranberry sauce infusion.
FAQs
Can I use a homemade white cake instead of box mix?
Absolutely! If you have a favorite from-scratch white cake recipe, feel free to use it in place of the boxed mix. Just ensure it’s not too dense so it can soak up the cranberry sauce well.
What type of cranberry sauce works best?
You can use either whole berry or jellied cranberry sauce depending on your texture preference. Whole berry adds a bit more texture, while jellied gives a smoother consistency throughout.
Can I substitute fresh cranberries?
For this recipe, canned cranberry sauce is preferred because it has the sweetness and thickness needed. Fresh cranberries would require cooking with sugar and water to create a sauce beforehand.
Is there a dairy-free option for the whipped topping?
Yes! There are several dairy-free whipped toppings available in stores, or you can use homemade coconut whipped cream as a delicious alternative.
How far in advance can I make this cake?
You can prepare the cake and cranberry soaking steps up to two days ahead. Add the whipped topping and sprinkles just before serving for the freshest presentation.
Final Thoughts
Once you try the Christmas Cranberry Poke Cake Recipe, it will quickly become a holiday staple that friends and family look forward to every year. Its combination of vibrant cranberry flavor, moist cake, and fluffy whipped topping creates a dessert that feels both special and comforting. Go ahead, give this recipe a whirl, and make your holiday celebrations even sweeter and more memorable.
Print
Christmas Cranberry Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 10 minutes
- Yield: 12 to 15 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Cranberry Poke Cake features a moist white cake infused with a warm, sweet-tart cranberry sauce that seeps into every bite. Topped with creamy whipped topping and vibrant holiday sprinkles, this dessert is perfect for seasonal celebrations, combining classic holiday flavors with a stunning presentation.
Ingredients
Cake
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
Cranberry Sauce Mixture
- 1 can (14 oz) cranberry sauce (whole berry or jellied)
- 1/2 cup water
- 1/4 cup granulated sugar
Topping and Garnish
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 teaspoon vanilla extract
- Red and green sprinkles, for garnish
Instructions
- Prepare and 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 bowl, combine the white cake mix, eggs, 1 cup water, and vegetable oil. Mix thoroughly according to the cake mix package directions until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes.
- Make the cranberry sauce mixture: While the cake bakes and cools, combine the canned cranberry sauce, 1/2 cup water, and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is well combined. Remove from heat and let it cool slightly to a warm temperature.
- Prepare the cake for soaking: Using the handle of a wooden spoon or a straw, poke holes all over the cooled cake surface, spacing them about 1 inch apart. This allows the cranberry mixture to soak into the cake, adding moisture and flavor throughout.
- Pour cranberry mixture over the cake: Evenly pour the warm cranberry sauce mixture over the poked cake, ensuring it seeps deeply into the holes. Allow the cake to cool completely. Then refrigerate the cake for at least 2 hours to let the flavors meld and the cake set.
- Prepare the whipped topping: In a medium bowl, gently mix the whipped topping with the vanilla extract until well combined and smooth. This adds extra flavor and creaminess to the topping layer.
- Top and decorate the cake: Spread the vanilla-infused whipped topping evenly over the fully chilled cranberry-soaked cake. Garnish the top with festive red and green sprinkles to add a colorful holiday touch.
- Serve: Slice the Christmas Cranberry Poke Cake into 12 to 15 squares. Serve chilled for a refreshing and moist holiday dessert that highlights the tart cranberry and sweet cream flavors.
Notes
- You can use either whole berry or jellied cranberry sauce based on personal preference; whole berry adds texture while jellied provides a smoother soak.
- Ensure the cranberry mixture is warm but not hot when pouring over the cake to prevent it from becoming soggy.
- This cake can be prepared a day in advance to enhance the flavors.
- For a dairy-free option, substitute the whipped topping with a suitable dairy-free alternative.
- Use fresh sprinkles or edible glitter for extra holiday sparkle if desired.
