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
- 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. - 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.
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.
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.
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