Cranberry Poke Cake Recipe Recipe
Cranberry Poke Cake Recipe Recipe is a festive, moist dessert made by poking holes in a baked white or yellow cake and filling them with tart cranberry sauce or gelatin. It's often topped with whipped cream or cream cheese frosting and garnished with sugared cranberries. Perfect for holidays, this cake combines sweet, tart, and creamy flavors in every bite, and is easy to prepare.
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.