This Christmas Cranberry Poke Cake is the perfect sweet treat to bring joy to your holiday table! Moist, flavorful, and bursting with holiday spirit, this cake is not only delicious but also visually stunning. With layers of fluffy cake and a delightful cranberry filling, it’s sure to impress your family and friends this festive season!
Ingredients
- 1 box of white cake mix (plus ingredients required to prepare it)
- 1 cup of cranberry juice (sweetened)
- 1 can (15 oz) of whole berry cranberry sauce
- 1 cup of whipped topping (like Cool Whip)
- 1/2 cup of powdered sugar
- Fresh cranberries and mint leaves for garnish (optional)
Instructions
1. Bake the Cake
Prepare the white cake mix according to package instructions. Pour the batter into a 9×13 inch baking dish and bake as directed. Once baked, allow the cake to cool in the pan for about 15 minutes.
2. Poke Holes
Using the handle of a wooden spoon, poke holes all over the top of the cake (about 1-inch apart).
3. Prepare the Cranberry Mixture
In a medium bowl, mix the cranberry juice with the whole berry cranberry sauce until well combined. Pour this mixture evenly over the poked holes in the cake, allowing it to soak in.
4. Chill the Cake
Cover the cake with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the cake to soak up the cranberry goodness.
5. Frost the Cake
Before serving, combine the whipped topping and powdered sugar in a bowl. Spread the whipped topping mixture over the chilled cake.
6. Garnish and Serve
Top with fresh cranberries and mint leaves if desired. Cut into squares and serve chilled or at room temperature.
Why You’ll Love This Cake
This Christmas Cranberry Poke Cake is not only easy to make but also a delightful addition to your holiday festivities. The tartness of the cranberry pairs perfectly with the sweet cake, making it a refreshing dessert option that will leave everyone asking for the recipe!