Cranberry Poke Cake – White Cake with Tangy Cranberry & Whipped Topping

Cranberry Poke Cake is a festive and easy-to-make dessert that combines a light white cake with a tangy cranberry sauce filling and a fluffy whipped topping. Perfect for holiday gatherings or any time you crave a sweet-tart treat, this cake is a showstopper.

The cranberry infusion creates a beautiful balance of flavors, while the whipped topping adds a light, creamy finish.

Kitchen Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Hand mixer or stand mixer
• Spoon or spatula

Ingredients

For the Cake:

• 1 box white cake mix (plus ingredients required on the box)
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs

For the Cranberry Filling:

• 1 can (14 oz) whole cranberry sauce
• 1/4 cup water
• 2 tbsp sugar

For the Whipped Topping:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Directions

1. Prepare the Cake:
   Preheat your oven to 350°F (175°C). Prepare the white cake mix according to package instructions, using water, oil, and eggs. Pour the batter into a greased 9×13-inch baking dish. Bake according to the package directions, usually 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes.
2. Poke the Cake:
   Once the cake has cooled slightly, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart. Be sure not to poke all the way through the cake, just deep enough to create pockets for the cranberry sauce.
3. Prepare the Cranberry Filling:
   In a small saucepan, combine the cranberry sauce, water, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is smooth. Let it simmer for 2-3 minutes to thicken slightly.
4. Fill the Cake:
   Pour the warm cranberry mixture evenly over the top of the cake, making sure the sauce sinks into the holes. Let the cake absorb the cranberry sauce and cool completely.
5. Make the Whipped Topping:
   In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form.
6. Top the Cake:
   Spread the whipped topping evenly over the cooled cake, covering it completely.
7. Chill and Serve:
   Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the topping to set. Slice and serve chilled.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes (+2 hours chilling time)

Nutrition (Per Serving)

Calories: 220
Protein: 2g
Carbohydrates: 32g
Fat: 10g
Sugar: 18g

Expert Tips

• Let the Cake Cool: Let the cake cool slightly before poking holes to avoid the filling seeping through too quickly.
• Cranberry Sauce Variation: You can use homemade cranberry sauce for an extra special touch or adjust the sweetness based on your taste.
• Lighten it Up: Use light whipped topping or a reduced-fat cake mix to make a lighter version of this dessert.

FAQs

Can I use frozen cranberries?
Yes, you can use fresh or frozen cranberries to make your own cranberry sauce. Just simmer them with sugar and water until they break down into a sauce.

Can I make this cake ahead of time?
Yes, this cake can be made a day ahead and stored in the fridge until ready to serve.

What can I substitute for whipped topping?
You can substitute whipped cream or a dairy-free whipped topping for the topping, depending on your preference.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer: This cake can be frozen for up to 2 weeks. Thaw overnight in the fridge before serving.

Substitutions & Variations

• Fruit Variations: Try other fruit fillings like raspberry or strawberry for a different twist.
• Cake Flavor: Swap the white cake for yellow cake or sponge cake for a variation in texture and flavor.
• Vegan Version: Use a vegan cake mix and whipped coconut cream for a dairy-free and egg-free alternative.

Cranberry Poke Cake

Cranberry Poke Cake is a festive and easy-to-make dessert that combines a light white cake with a tangy cranberry sauce filling and a fluffy whipped topping.

Print Recipe Pin Recipe

Equipment

• - 9x13-inch baking dish
• Mixing bowls
• Whisk
• - Hand mixer or stand mixer
• - Spoon or spatula

Ingredients

  

• **For the Cake:**
• - 1 box white cake mix plus ingredients required on the box
• - 1 cup water
• - 1/3 cup vegetable oil
• - 3 large eggs
• **For the Cranberry Filling:**
• - 1 can 14 oz whole cranberry sauce
• - 1/4 cup water
• - 2 tbsp sugar
• **For the Whipped Topping:**
• - 1 cup heavy whipping cream
• - 1/4 cup powdered sugar
• - 1 tsp vanilla extract

Instructions

 

• **Prepare the Cake:**
• Preheat your oven to 350°F (175°C). Prepare the white cake mix according to package instructions, using water, oil, and eggs. Pour the batter into a greased 9x13-inch baking dish. Bake according to the package directions, usually 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes.
• **Poke the Cake:**
• Once the cake has cooled slightly, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart. Be sure not to poke all the way through the cake, just deep enough to create pockets for the cranberry sauce.
• **Prepare the Cranberry Filling:**
• In a small saucepan, combine the cranberry sauce, water, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is smooth. Let it simmer for 2-3 minutes to thicken slightly.
• **Fill the Cake:**
• Pour the warm cranberry mixture evenly over the top of the cake, making sure the sauce sinks into the holes. Let the cake absorb the cranberry sauce and cool completely.
• **Make the Whipped Topping:**
• In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form.
• **Top the Cake:**
• Spread the whipped topping evenly over the cooled cake, covering it completely.
• **Chill and Serve:**
• Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the topping to set. Slice and serve chilled.