Cranberry Poke Cake is a delightful dessert that combines the lightness of white cake with the tartness of cranberry sauce and the fluffiness of whipped topping. This easy-to-make treat is perfect for any occasion, offering a balance of sweet and tangy flavors in every bite.
The vibrant cranberry topping not only adds flavor but also gives the cake a beautiful, festive look.
Kitchen Equipment Needed
- 9×13-inch baking pan
- Mixing bowls
- Hand or stand mixer
- Wooden skewer or fork (for poking holes)
- Offset spatula
- Whisk
Ingredients Overview
For the Cake
- White Cake Mix: The base of the cake, creating a soft and fluffy texture.
- Eggs, Water, and Oil: Essentials for preparing the cake mix as directed.
For the Cranberry Sauce
- Cranberry Sauce: Either whole berry or smooth, it soaks into the cake for a tangy flavor.
- Water: Helps thin the cranberry sauce for easy pouring.
For the Topping
- Whipped Topping: Light and creamy, balances the tart cranberry layer.
- Optional Garnish: Fresh cranberries, orange zest, or mint for a decorative touch.
Ingredients
For the Cake
- 1 box white cake mix
- Ingredients listed on the box (typically eggs, water, and oil)
For the Cranberry Sauce
- 1 can (14 oz) cranberry sauce (whole berry or smooth)
- ½ cup water
For the Topping
- 1 container (8 oz) whipped topping, thawed
- Optional: fresh cranberries or orange zest for garnish
Step-by-Step Instructions
1. Bake the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Prepare the white cake mix according to the package instructions and pour it into the prepared pan.
- Bake for the time specified on the box (usually 28-32 minutes) or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly.
2. Prepare the Cranberry Mixture
- In a small saucepan, combine the cranberry sauce and water. Heat over medium heat, whisking until smooth and slightly thinned. Remove from heat and let cool slightly.
3. Poke the Cake
- Once the cake has cooled for about 15 minutes, use a wooden skewer or fork to poke holes evenly across the surface of the cake.
- Pour the cranberry mixture over the cake, ensuring it seeps into the holes. Spread any excess sauce evenly over the top with a spatula.
4. Add the Whipped Topping
- Allow the cake to cool completely, then spread the whipped topping over the cranberry layer. Smooth it with an offset spatula for an even finish.
5. Garnish and Serve
- Garnish with fresh cranberries, a sprinkle of orange zest, or mint leaves for a festive touch. Slice and serve chilled.
Recipe Tips
- Homemade Cranberry Sauce: For a fresher flavor, make your own sauce using fresh cranberries, sugar, and water.
- Chill Before Serving: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
- Substitute Toppings: Swap whipped topping with stabilized whipped cream or cream cheese frosting for a richer dessert.
What to Serve With This Recipe
Pair this cake with a cup of hot tea, coffee, or a glass of sparkling water. For a festive occasion, it complements a cranberry cocktail or mulled cider beautifully.
Frequently Asked Questions
Can I use a different cake mix flavor?
Yes, vanilla or yellow cake mix works well, though white cake allows the cranberry color and flavor to shine.
Can I freeze this cake?
Yes, you can freeze the cake without the whipped topping. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw, add the topping, and serve.
Can I use fresh cranberries instead of canned sauce?
Absolutely! Simmer 2 cups of fresh cranberries with 1 cup of sugar and ½ cup of water until thickened, then use as directed.
How long does this cake last?
Stored in the refrigerator, it stays fresh for up to 4 days.
Serving Suggestions
Cranberry Poke Cake is ideal for holiday gatherings, potlucks, or family dinners. Serve it chilled for a refreshing treat, or pair it with vanilla ice cream for an indulgent dessert. Its light and tangy profile make it a crowd-pleasing favorite!
Cranberry Poke Cake
Ingredients
- For the Cake
- White Cake Mix: The base of the cake creating a soft and fluffy texture.
- Eggs Water, and Oil: Essentials for preparing the cake mix as directed.
- For the Cranberry Sauce
- Cranberry Sauce: Either whole berry or smooth it soaks into the cake for a tangy flavor.
- Water: Helps thin the cranberry sauce for easy pouring.
- For the Topping
- Whipped Topping: Light and creamy balances the tart cranberry layer.
- Optional Garnish: Fresh cranberries orange zest, or mint for a decorative touch.
- Ingredients
- For the Cake
- 1 box white cake mix
- Ingredients listed on the box typically eggs, water, and oil
- For the Cranberry Sauce
- 1 can 14 oz cranberry sauce (whole berry or smooth)
- ½ cup water
- For the Topping
- 1 container 8 oz whipped topping, thawed
- Optional: fresh cranberries or orange zest for garnish
Instructions
- Bake the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- Prepare the white cake mix according to the package instructions and pour it into the prepared pan.
- Bake for the time specified on the box (usually 28-32 minutes) or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly.
- Prepare the Cranberry Mixture
- In a small saucepan, combine the cranberry sauce and water. Heat over medium heat, whisking until smooth and slightly thinned. Remove from heat and let cool slightly.
- Poke the Cake
- Once the cake has cooled for about 15 minutes, use a wooden skewer or fork to poke holes evenly across the surface of the cake.
- Pour the cranberry mixture over the cake, ensuring it seeps into the holes. Spread any excess sauce evenly over the top with a spatula.
- Add the Whipped Topping
- Allow the cake to cool completely, then spread the whipped topping over the cranberry layer. Smooth it with an offset spatula for an even finish.
- Garnish and Serve
Leave a Reply