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Cranberry Poke Cake

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.
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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