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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.
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Ingredients Equipment Method

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

Equipment

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

Method
 

  1. **Prepare the Cake:**
  2. 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.
  3. **Poke the Cake:**
  4. 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.
  5. **Prepare the Cranberry Filling:**
  6. 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.
  7. **Fill the Cake:**
  8. 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.
  9. **Make the Whipped Topping:**
  10. 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.
  11. **Top the Cake:**
  12. Spread the whipped topping evenly over the cooled cake, covering it completely.
  13. **Chill and Serve:**
  14. 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.