Christmas Cranberry Poke Cake
A festive treat thats perfect for the holiday season! Moist white cake, tangy cranberry filling, and fluffy whipped topping make this dessert a must-try.
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 e.g., Cool Whip
1 teaspoon vanilla extract
Red and green sprinkles, for garnish
Instructions:
Bake the Cake: Preheat the oven to 350F 175C. Grease and flour a 9×13-inch baking dish. In a large bowl, combine the cake mix, eggs, water, and oil. Mix until smooth and pour into the prepared dish. Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10-15 minutes.
Prepare the Cranberry Layer: In a small saucepan, combine cranberry sauce, water, and sugar. Heat over medium until well blended and sugar dissolves. Set aside to cool slightly.
Poke the Cake: Once cooled, use the handle of a wooden spoon or a straw to poke holes across the cake, about 1 inch apart.
Add the Cranberry Layer: Pour the warm cranberry mixture evenly over the cake, letting it seep into the holes. Cool completely, then refrigerate for at least 2 hours to let the flavors meld.
Prepare the Whipped Topping: In a medium bowl, mix the whipped topping with vanilla extract. Spread evenly over the cooled cake.
Garnish: Sprinkle with red and green sprinkles for a festive touch.
Serve: Slice into squares and serve chilled. Enjoy the delightful combination of cranberry and moist cake!
Prep Time: 20 minutes Cook Time: 30 minutes Chill Time: 2 hours Total Time: 2 hours 50 minutes
Servings: 12-15
Calories per Serving: 220 kcal