If you’re looking for that wow-factor holiday dessert that’s equal parts beautiful and delicious, this Christmas Cranberry Poke Cake truly delivers! With its striking swirls of crimson cranberry running through a tender white cake, topped with a cloud of sweet whipped topping and festive cranberries, this cake is just begging to be the centerpiece of your holiday table. It combines the sweet-tart zing of cranberries with a moist, fluffy cake—making each bite a little celebration. If you love a showstopper that’s also totally doable, this is the treat for you.
Ingredients You’ll Need
What I love most about this recipe is how effortlessly impressive it is. Each ingredient, from the boxed cake mix to the cranberry sauce, brings its own special magic to the Christmas Cranberry Poke Cake. You don’t need anything fancy—just a handful of supermarket staples that transform into something unforgettable.
- White Cake Mix: A classic base that bakes up light and fluffy, letting the cranberry flavor shine through.
- Eggs, Oil, and Water: These simple staples bind your cake together and add essential moisture (use what’s called for on your cake mix box).
- Whole Berry Cranberry Sauce (14 ounces): Gives you those juicy crimson swirls and a sweet-tart punch in every bite.
- Cranberry Juice (1/2 cup): Thins the cranberry sauce for pouring and adds extra festive tartness.
- Whipped Topping (8 ounces): Soft, fluffy, and sweet—perfect for that dreamy finishing layer.
- Vanilla Extract (1/2 teaspoon): Rounds out the topping with a warm, inviting aroma.
- Powdered Sugar (1/2 cup): Adds gentle sweetness and silkiness to the topping.
- Chopped or Sugared Cranberries (1/2 cup, optional): For that sparkling, jewel-like garnish that makes your Christmas Cranberry Poke Cake truly shine.
How to Make Christmas Cranberry Poke Cake
Step 1: Bake the Cake
Start by preheating your oven to 350°F. Grease or spray a 9×13-inch baking dish to prevent sticking. Then, simply prepare your white cake mix just like the box instructs—usually by mixing it with eggs, oil, and water. Pour the batter into your dish and bake until the cake is lightly golden and a toothpick comes out clean. The smell of fresh cake baking will make your kitchen feel instantly festive!
Step 2: Poke and Prep
Let the cake cool for 10 to 15 minutes so it firms up a bit but is still warm. Using the handle of a wooden spoon (or something of similar size), poke holes all over the surface of the cake. Don’t be shy—those holes are what let the luscious cranberry goodness seep right in!
Step 3: Make the Cranberry Sauce Mixture
In a small saucepan over medium heat, combine the can of whole berry cranberry sauce and cranberry juice. Stir gently as it warms, just until the mixture is pourable and slightly thinned—this will take about 3 to 5 minutes. The result is a gorgeously vibrant sauce that’s packed with flavor.
Step 4: Pour and Soak
Slowly pour the warm cranberry mixture evenly over your poked cake. Try to cover as much surface area as possible so that the sauce seeps into every nook and cranny. This is what transforms your ordinary cake into a true Christmas Cranberry Poke Cake masterpiece.
Step 5: Cool the Cake Thoroughly
Patience, my friend! Let the cake cool completely to room temperature, which lets all that cranberry flavor set into the crumb. If your kitchen is warm, you can pop the cake into the fridge to speed things up a bit.
Step 6: Prepare the Whipped Topping
In a medium bowl, gently fold together the thawed whipped topping, vanilla extract, and powdered sugar. Mix just until smooth and well combined—the result is a creamy, sweet finish that tastes like a wintery cloud.
Step 7: Decorate and Chill
Spread the whipped topping mixture evenly over your cooled cake, smoothing it out to the edges. If you’re going for extra sparkle, sprinkle chopped or sugared cranberries on top. Pop the whole thing in the fridge and chill for at least 1 hour—it helps the flavors marry and makes slicing extra neat.
How to Serve Christmas Cranberry Poke Cake
Garnishes
For the ultimate festive flair, top each slice with a generous sprinkle of chopped or sugared cranberries right before serving. If you like, add a few strips of orange zest for a citrusy pop. Edible glitter or a dusting of powdered sugar will make your Christmas Cranberry Poke Cake glisten like fresh snow.
Side Dishes
This cake is quite the star, so it shines with simple accompaniments. A cup of strong coffee or holiday tea balances its sweetness, while a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream takes things over the top. For a festive spread, serve alongside fruit salad or a platter of cookies.
Creative Ways to Present
If you’re hosting a party, cut the cake into cubes and serve as festive poke cake bites on a platter. Layer slices in glass jars for individual Christmas Cranberry Poke Cake parfaits for picnics or potlucks. Or, place on a cake stand surrounded by fresh cranberries and pine branches for the ultimate holiday presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Cranberry Poke Cake keeps beautifully in the fridge, tightly covered, for up to 4 days. The flavors meld even more overnight, so don’t hesitate to make it a day before your gathering. Just be sure to store it in an airtight container to keep it from drying out or absorbing any fridge odors.
Freezing
To freeze, slice the cake and wrap individual pieces tightly in plastic wrap, then place in a freezer-safe bag or container. While the whipped topping may lose some fluffiness upon thawing, the cake itself holds up well. Thaw overnight in the fridge before enjoying.
Reheating
Since this dessert is best served chilled, there’s no need to reheat! If you prefer room temperature cake, let your slice sit out for about 15 minutes before serving. The texture stays soft and delicious straight from the fridge or at room temp.
FAQs
Can I use homemade cranberry sauce instead of canned?
Absolutely! Homemade whole berry cranberry sauce gives your Christmas Cranberry Poke Cake a fresh, intensely fruity flavor. Just be sure to keep it somewhat thick so it soaks into the cake’s holes without turning runny.
What makes a poke cake different from a regular cake?
Poke cake is all about the flavor infusion! By poking holes in the baked cake and pouring a luscious sauce over it, you create pockets of sweetness and moisture throughout—making every slice incredibly flavorful and never dry.
Can I make Christmas Cranberry Poke Cake ahead of time?
Yes, in fact, it’s even better when made in advance! Making it the day before allows the cranberry sauce to soak in fully, giving you a super moist, flavorful cake come dessert time.
Are there any ways to make this cake even more festive?
Definitely! Try stirring a little orange zest or orange extract into the cranberry mixture, topping with sugared cranberries, or even drizzling with white chocolate for sparkle. The options are as creative as you are!
Can I use a different flavor of cake mix?
While classic white cake gives the best contrast and lets the cranberry shine, you can switch things up with vanilla, yellow, or even a spiced cake mix. Just keep an eye on baking times, as they may vary slightly.
Final Thoughts
Give yourself the gift of a truly joyful dessert this holiday season and whip up a Christmas Cranberry Poke Cake! It’s a feast for the eyes and a treat for the taste buds—cheery, easy, and perfect for sharing with friends and family. Go ahead, make it the new holiday tradition that everyone will ask for year after year!
Print
Christmas Cranberry Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the festive spirit with this delightful Christmas Cranberry Poke Cake. A moist white cake infused with tangy cranberry flavors, topped with a luscious whipped topping and garnished with fresh cranberries for a burst of color and taste.
Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients listed on box: typically eggs, oil, and water)
For the Cranberry Topping:
- 1 (14-ounce) can whole berry cranberry sauce
- 1/2 cup cranberry juice
For the Whipped Topping:
- 1 (8-ounce) tub whipped topping (like Cool Whip), thawed
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
For Garnish:
- 1/2 cup chopped fresh cranberries or sugared cranberries (optional)
Instructions
- Preheat oven and prepare dish: Preheat oven to 350°F and prepare a 9×13-inch baking dish.
- Make the Cake: Prepare and bake the white cake as per package instructions, then let it cool.
- Prepare Cranberry Topping: Heat cranberry sauce and juice, then pour over cake and let it cool.
- Make Whipped Topping: Mix whipped topping, vanilla, and sugar, then spread over cake.
- Garnish and Chill: Garnish with cranberries and chill before serving.
Notes
- This cake can be made a day ahead and stored in the fridge.
- For a brighter flavor, add orange zest to the cranberry mixture or topping.
- Use sugared cranberries for a festive touch.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
