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
Scale
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
