Cranberry poke cake recipe is a moist white cake filled deeply by warm cranberry sauce and covered in a rich cream cheese whipped topping.
This dessert turns ordinary cake into something bright, flavorful, and unique. The taste is sweet, slightly tangy, and creamy in every bite, making it incredibly delicious.
I decided to make this cranberry poke cake recipe after watching a baking show where it was featured. The bright red cranberry sauce caught my attention immediately.
The main specialty lies in how the sauce soaks through the cake, creating beautiful layers. I will now show step-by-step how to make it.
Why My Recipe Works
Your recipe works because it combines simple, well-balanced ingredients that complement each other perfectly.
The cranberry poke cake recipe provides a soft, moist base, while the cranberry sauce adds a burst of tartness that soaks into every bite, keeping the cake flavorful and juicy.
The whipped cream and cream cheese topping add a smooth, creamy texture that balances the tangy cranberries.
The method of poking holes allows the sauce to penetrate deeply, ensuring each slice is moist and delicious. This thoughtful combination of textures and flavors makes the recipe both reliable and enjoyable every time.
How to Prepare Cranberry Poke Cake Recipe?
Recipe Details
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Calories: ~370 kcal per serving
Yield: 12 servings
Kitchen Utensils Needed
- 9×13-inch baking dish
- Electric mixer or hand mixer
- Mixing bowls (medium and large)
- Saucepan
- Rubber spatula
- Wooden spoon or skewer (for poking holes)
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 1 box white cake mix (15.25 oz)
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup 2% milk
For the Cranberry Sauce Filling:
- 12 oz fresh cranberries (can use frozen, thawed)
- 1 tbsp salted butter
- 1 cup cranberry juice
- ¼ cup granulated sugar
- ¼ cup water
- ½ tsp vanilla extract
For the Whipped Cream Topping:
- 1½ cups heavy whipping cream (cold)
- 8 oz cream cheese (softened to room temperature)
- 1 cup powdered sugar
- 1½ tsp vanilla extract
How To Make Cranberry Poke Cake Recipe
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease or spray a 9×13-inch baking dish.
Step 2: Make the Cake Batter
In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and milk. Beat with an electric mixer on medium speed for 2 minutes until smooth.
Step 3: Bake the Cake
Pour the batter into the prepared baking dish and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
Step 4: Prepare the Cranberry Sauce
While the cake bakes, make the cranberry sauce. In a medium saucepan, combine cranberries, butter, cranberry juice, sugar, and water. Bring to a boil over medium-high heat, then reduce to a simmer. Stir occasionally for about 10–12 minutes until the cranberries burst and sauce thickens. Stir in the vanilla extract. Remove from heat and cool slightly.
Step 5: Make the Whipped Topping
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract; mix until combined. In a separate bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 6: Poke the Cake
Once the cake has cooled slightly, use a wooden spoon handle or skewer to poke holes all over the surface of the cake (about 1 inch apart).
Step 7: Pour Cranberry Sauce
Carefully spoon the cranberry sauce over the entire cake, spreading it evenly so the sauce fills the holes. Let it soak in and cool completely.
Step 8: Frost and Chill
Spread the whipped topping over the cooled cranberry-filled cake. Chill in the refrigerator for at least 1–2 hours before serving to allow the flavors to set.
Why Peoples Like Cranberry Poke Cake Recipe Recipe?
People like the cranberry poke cake recipe because it offers a wonderful mix of flavors and textures that are both comforting and refreshing.
The moist cake soaked in tangy cranberry sauce creates a unique taste experience that stands out from traditional desserts.
The creamy topping adds richness and smoothness, making every bite enjoyable. It feels festive and colorful, making it appealing for holidays or special gatherings.
Additionally, the cranberry poke cake recipe is straightforward to follow, which encourages people to try it at home. This combination of taste, appearance, and ease makes cranberry poke cake a favorite for many.
Serving And Decorating Ideas
❖ Sugared Cranberries: Make a simple syrup by boiling equal parts sugar and water, then soak fresh cranberries in it for about 10 minutes. Drain and roll them in granulated sugar until fully coated. These sparkling berries add a beautiful, frosted look and a delightful crunch that contrasts perfectly with the soft cake.
❖ Orange Zest Sprinkle: Finely grate fresh orange peel over the whipped cream topping right before serving. The vibrant citrus oils release a refreshing aroma and subtle tang, which enhances the tartness of the cranberries and brightens the overall flavor profile.
❖ Fresh Herb Garnish: Small sprigs of rosemary, thyme, or mint add a sophisticated, natural touch. Their green color creates a lovely contrast against the red cranberries and white topping. Plus, the herbs add a faint, aromatic note that complements the fruity flavors without overpowering them.
❖ White Chocolate Shavings or Curls: Use a vegetable peeler on a block of white chocolate to create delicate curls or shavings. Sprinkle these on top for an elegant finish. The creamy sweetness of white chocolate pairs wonderfully with tart cranberries and rich cream cheese topping.
When To Serve
Cranberry poke cake recipe is best served chilled, making it an ideal dessert for gatherings where you want something refreshing yet indulgent.
It shines during holiday meals like Thanksgiving, Christmas, or New Year’s celebrations thanks to its festive colors and flavors.
This cranberry poke cake recipe also works well for special occasions such as birthdays, potlucks, or family dinners when you want to impress guests with a homemade treat.
Because it needs time to chill and let the cranberry sauce soak in, it’s great to prepare a few hours or even a day ahead, allowing the flavors to fully develop before serving.
My Helpful Tips For Success
➢ Fresh cranberries give the best flavor and texture for the sauce. Frozen can work but might be softer and less vibrant.
➢ Make sure to poke holes evenly and deep enough to allow the cranberry sauce to seep into the cake for maximum moistness and flavor.
➢ Let the cake cool for about 15 minutes after baking so it’s warm but not hot. This helps prevent the cake from breaking apart when poking holes.
➢ Refrigerate the cake for at least 2 hours after adding the cranberry sauce and before frosting. This helps the flavors meld and the cake set properly.
➢ Use cold heavy cream and chill your mixing bowl for better whipping results. Beat cream cheese and powdered sugar until smooth before folding in whipped cream for a light, fluffy topping.
➢ If you prefer a sweeter cranberry sauce or whipped topping, feel free to add a bit more sugar gradually.
Optional Add-In’s And Variations
Optional Add-Ins
➤ Chopped Toasted Pecans – Add for a crunchy texture and nutty flavor.
➤ White Chocolate Chips – Mix into the batter or sprinkle on top for extra sweetness.
➤ Orange Zest – Incorporate into the cranberry sauce or whipped topping for citrus brightness.
➤ Shredded Coconut – Add to the whipped topping or sprinkle on top for a tropical touch.
➤ Ground Cinnamon – Stir into the cake batter or cranberry sauce for warm, spiced notes.
Variations
➤ Gluten-Free Version – Use a gluten-free white cake mix to make it suitable for gluten-sensitive diets.
➤ Dairy-Free Option – Substitute coconut cream for heavy cream and dairy-free cream cheese for a non-dairy cake.
➤ Mixed Berry Sauce – Combine cranberries with blueberries or raspberries in the sauce for a berry blend.
➤ Layered Poke Cake – Bake two thinner cake layers and layer cranberry sauce and whipped topping between them.
➤ Boozy Twist – Add a splash of Grand Marnier or brandy to the cranberry sauce for a rich, festive flavor.
How To Store The Finished Cake
Store the finished cranberry poke cake recipe in an airtight container or cover it tightly with plastic wrap. Keep it refrigerated to maintain the freshness of the whipped topping and cranberry sauce.
The cranberry poke cake recipe will stay good for up to 3 to 4 days in the fridge. For longer storage, wrap the cake well and freeze it for up to 2 months.
Thaw the cranberry poke cake recipe overnight in the refrigerator before serving. Avoid leaving the cake at room temperature for too long to prevent spoilage.
Personal Touch Or Story
This cranberry poke cake recipe holds a special place in my family’s holiday traditions. The combination of tart cranberry sauce soaking into a moist cake creates a delicious and comforting dessert.
The first time I made it, watching the sauce fill the holes felt like a small kitchen miracle. Sharing the cake with family and friends brought warmth and joy to our celebrations, making this recipe a meaningful and much-loved part of our festive gatherings.
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Conclusion
This cranberry poke cake recipe was easy and delicious, and I truly enjoyed the time spent making it. Every step felt satisfying, and the final result was full of flavor and color.
I hope you easily understand the cranberry poke cake recipe process and feel inspired to try it yourself. The soft cake, cranberry sauce, and creamy topping create a perfect dessert to enjoy and share.
Now you will make cranberry poke cake recipe, and I believe you will enjoy it just as much.
Cranberry Poke Cake Recipe Recipe
Equipment
- 9×13-inch baking dish,
- Electric mixer or hand mixer
- Mixing bowls (medium and large)
- Saucepan
- Rubber spatula
- Wooden spoon or skewer (for poking holes)
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 1 box white cake mix 15.25 oz
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup 2% milk
For the Cranberry Sauce Filling:
- 12 oz fresh cranberries can use frozen, thawed
- 1 tbsp salted butter
- 1 cup cranberry juice
- ¼ cup granulated sugar
- ¼ cup water
- ½ tsp vanilla extract
For the Whipped Cream Topping:
- 1½ cups heavy whipping cream cold
- 8 oz cream cheese softened to room temperature
- 1 cup powdered sugar
- 1½ tsp vanilla extract
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Lightly grease or spray a 9×13-inch baking dish.
Step 2: Make the Cake Batter
- In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and milk. Beat with an electric mixer on medium speed for 2 minutes until smooth.
Step 3: Bake the Cake
- Pour the batter into the prepared baking dish and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
Step 4: Prepare the Cranberry Sauce
- While the cake bakes, make the cranberry sauce. In a medium saucepan, combine cranberries, butter, cranberry juice, sugar, and water. Bring to a boil over medium-high heat, then reduce to a simmer. Stir occasionally for about 10–12 minutes until the cranberries burst and sauce thickens. Stir in the vanilla extract. Remove from heat and cool slightly.
Step 5: Make the Whipped Topping
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract; mix until combined. In a separate bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 6: Poke the Cake
- Once the cake has cooled slightly, use a wooden spoon handle or skewer to poke holes all over the surface of the cake (about 1 inch apart).
Step 7: Pour Cranberry Sauce
- Carefully spoon the cranberry sauce over the entire cake, spreading it evenly so the sauce fills the holes. Let it soak in and cool completely.
Step 8: Frost and Chill
- Spread the whipped topping over the cooled cranberry-filled cake. Chill in the refrigerator for at least 1–2 hours before serving to allow the flavors to set.