Christmas Cranberry Poke Cake Recipe

If there’s one dessert that instantly brings the holiday spirit to your table, it’s this Christmas cranberry poke cake. It’s got everything you could want in a holiday treat—vibrant colors, a balance of tart and sweet, and the kind of simplicity that makes it a joy to whip up in the middle of all the seasonal hustle and bustle. But what really sets this cake apart is the way the cranberry filling seeps into the cake, creating pockets of tangy, juicy flavor in every bite. And the whipped topping with festive sprinkles? Pure Christmas magic.

Let me tell you how I stumbled on this recipe. Growing up, cranberry sauce was a must-have at our family holiday dinners, but we’d always end up with at least one lonely can sitting in the pantry. A few years ago, while brainstorming ways to use it, I came across the idea of a poke cake. One bite, and it instantly became a holiday tradition. Now, every year, I get requests from friends and family for this cake—it’s like the star of the dessert table!

So, whether you’re looking for a quick holiday dessert or a way to elevate that can of cranberry sauce sitting in your kitchen, this recipe is about to become your go-to.

this RECIPE

A quick peek at poke cakes: sweet history

Poke cakes first gained popularity in the 1970s when they were featured in Jell-O advertisements. The concept is simple: bake a cake, poke holes in it, and pour a filling or liquid over the top to soak into the cake. Over the years, home cooks have experimented with everything from fruity fillings to creamy custards, and the poke cake has become a playful dessert canvas. This Christmas cranberry poke cake gives a holiday twist to the classic, using tart cranberries to contrast the sweetness of the cake and whipped topping.

Let’s talk ingredients: festive essentials

This cake comes together with just a handful of pantry staples and seasonal flavors. Here’s what you’ll need:

• White cake mix: The base of this recipe. I love the simplicity of boxed cake mix, but feel free to use your favorite homemade white cake recipe instead. If you want a fluffier texture, you can substitute milk for the water in the batter.
• Cranberry sauce: The star of this recipe! Whole berry or jellied both work, depending on your preference. The tartness cuts through the sweetness of the cake beautifully. If you’re out of cranberry sauce, you could try raspberry preserves for a similar flavor profile.
• Eggs, water, and vegetable oil: These pantry staples bring the boxed cake mix to life. If you want a richer cake, try using melted butter instead of oil.
• Granulated sugar: A little extra sweetness for the cranberry mixture to balance out its tartness.
• Whipped topping: The fluffy crown of this cake. If you’re feeling ambitious, you can whip up your own fresh cream with a touch of sugar and vanilla extract.
• Vanilla extract: Just a teaspoon elevates the flavor of the whipped topping, making it taste a little more homemade.
• Red and green sprinkles: These little pops of color take the cake from everyday dessert to holiday centerpiece. You can also try crushed candy canes or edible glitter for a fun twist.

Kitchen gear: what you’ll need to get festive

• 9×13-inch pan: Perfect for creating that classic sheet cake shape. If you don’t have one, a round pan works too, though you’ll need to adjust the baking time slightly.
• Wooden spoon handle or straw: These are great for poking evenly spaced holes in the cake. I once tried using a fork, and while it worked, the holes were too small to hold the cranberry sauce properly—lesson learned!
• Saucepan: For gently heating the cranberry sauce and sugar mixture. A small pot will do the trick.
• Offset spatula or butter knife: To spread the whipped topping evenly across the cake.

Step-by-step: let’s bake this beauty together

1. Prep and bake the cake

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch pan. In a large bowl, mix the white cake mix, eggs, water, and oil as directed on the box. I like to use a hand mixer here for a smooth, lump-free batter. Pour the batter into the pan, spread it out evenly, and bake for 25-30 minutes. The cake should be golden and spring back when you lightly press it in the center. Let it cool for 10-15 minutes—just long enough so it’s still warm but not piping hot.

2. Make the cranberry layer

While the cake is cooling, heat the cranberry sauce, 1/2 cup water, and sugar in a small saucepan over medium heat. Stir until it’s well blended and smooth. It’ll smell amazing—tart and fruity with just the right hint of sweetness! Let the mixture cool slightly before moving on.

3. Poke and pour

Using the handle of a wooden spoon or a straw, poke holes across the surface of the cooled cake. Space them about an inch apart. Here’s a tip: Don’t poke too deep or the cranberry sauce will pool at the bottom. Pour the warm cranberry mixture over the cake, making sure it seeps into all the holes. Don’t worry if it looks a little messy—this step is all about flavor!

4. Chill and frost

Let the cake cool completely, then pop it in the fridge for at least 2 hours. This helps the cranberry sauce set and makes the cake extra moist. Once it’s chilled, mix the whipped topping with vanilla extract and spread it evenly over the cake. A spatula makes this super easy.

5. Add the finishing touches

Sprinkle red and green sprinkles generously over the whipped topping. Now your cake looks as festive as it tastes! Slice into squares and serve chilled.

Fun ways to make this recipe your own

• Dietary tweaks: Swap out the whipped topping for a dairy-free version, like coconut whipped cream, to make this cake lactose-free. For a gluten-free version, use a gluten-free cake mix—it’s just as delicious.
• Seasonal twists: Not a cranberry fan? Try using cherry pie filling, strawberry jam, or even a mix of orange marmalade and fresh orange zest for a bright citrus twist.
• Flavor experiments: Add a teaspoon of almond extract to the cake batter for a nutty depth of flavor. Or mix a splash of amaretto liqueur into the cranberry sauce for a boozy holiday treat.
• International flair: Give this cake a tropical vibe by swapping the cranberry sauce for passionfruit puree and topping it with toasted coconut flakes.

Serving and presentation ideas

To really wow your guests, serve each slice of cake with a dollop of whipped cream and a sprig of fresh mint. A dusting of powdered sugar can add a snowy touch, perfect for Christmas. Pair this dessert with classic holiday sides like hot cocoa or mulled wine for a complete festive spread.

What to drink with it

This cake pairs beautifully with a cozy cup of peppermint tea or a spiced latte. If you’re in the mood for something stronger, a glass of chilled Prosecco or a cranberry mimosa makes a sparkling match.

Storing and reheating tips

Store leftovers (if there are any!) in an airtight container in the fridge for up to 3 days. The cranberry flavor actually deepens over time, so this cake tastes just as good on day two. Serve it cold straight from the fridge—there’s no need to reheat. For longer storage, freeze individual slices wrapped in plastic wrap and foil. Just thaw overnight in the fridge when you’re ready to enjoy.

Scaling the recipe

Need to feed a crowd? Double the recipe and bake it in two 9×13-inch pans. If you’re making a smaller batch, halve the ingredients and use an 8×8-inch pan. Just keep an eye on the baking time—it might need a few minutes less.

Troubleshooting tips

• If the cranberry sauce isn’t seeping into the cake, try widening the holes with the end of a chopstick.
• If the whipped topping is too runny, make sure the cake is fully chilled before frosting.
• Forgot the sprinkles? No worries—crushed nuts or a drizzle of white chocolate make a great substitute.

Give it a try!

This Christmas cranberry poke cake is easy, festive, and endlessly customizable. Whether you’re making it for a holiday party or just treating yourself to some Christmas cheer, it’s bound to become a favorite. I’d love to hear how yours turns out—drop me a comment with your tweaks and stories!

FAQs

1. Can I use fresh cranberries instead of cranberry sauce?
Absolutely! Cook 2 cups of fresh cranberries with 1/2 cup sugar and 1/2 cup water until they burst and form a sauce-like consistency.

2. How far in advance can I make this cake?
You can make this cake up to 2 days ahead. Just wait to add the whipped topping and sprinkles until right before serving.

3. Can I freeze this cake?
Yes! Freeze the cake without the whipped topping. Add it after thawing for best results.

4. What if I don’t have sprinkles?
No problem! Garnish with crushed candy canes, chocolate shavings, or even fresh cranberries.

5. Can I use a chocolate cake mix instead of white?
Definitely! Chocolate and cranberry make a deliciously rich combination.

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