Name: Christmas Cranberry Poke Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 box white cake mix (plus eggs, oil, and water as directed); 1 (14-ounce) can whole berry cranberry sauce; 1/2 cup water; 1 (3-ounce) package raspberry gelatin mix; 1 (8-ounce) container whipped topping; 1/2 cup dried cranberries (optional); Fresh rosemary or sugared cranberries for garnish (optional)

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If you’re searching for a festive, show-stopping dessert to brighten up your holiday table, look no further than Christmas Cranberry Poke Cake. This cake boasts a dreamy combo of moist white cake, ribbons of tart-sweet cranberry and raspberry, and a cloud of whipped topping. With its merry splash of red and playful poke design, it’s destined to become a family favorite every Christmas—there’s no resisting that cheery burst of cranberry flavor in every bite!

Christmas Cranberry Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

Everything on this list pulls its weight, from building structure to delivering taste and holiday color. You don’t need any fancy ingredients, but each one brings something essential to the merry magic of this cake.

White cake mix: Keeps it easy and gives a light, fluffy base to soak up all that delicious cranberry goodness.
Eggs, oil, and water (as box directs): The trio that transforms boxed mix into a perfect, tender crumb.
Whole berry cranberry sauce (14 ounces): Adds real cranberry texture and punchy tartness in every poke.
Water (1/2 cup): Helps loosen the cranberry sauce for glorious seepage into the cake holes.
Raspberry gelatin mix (3 ounces): Dials up the fruitiness and brings vibrant color for that signature poke cake effect.
Whipped topping (8 ounces): Clouds of creamy sweetness to balance out the tangy cranberry layer and make decorating a breeze.
Dried cranberries (optional, 1/2 cup): Sprinkle these for added chewy texture and fruity flavor on top.
Fresh rosemary or sugared cranberries (optional, for garnish): These turn your Christmas Cranberry Poke Cake into a holiday centerpiece everyone will remember.

How to Make Christmas Cranberry Poke Cake

Step 1: Bake the Cake

Begin by preparing your white cake mix according to the package directions. Pour the batter into a 9×13-inch pan and bake until golden and springy, usually about 30 minutes. Let the cake cool for 15 minutes—you want it warm, but not hot, for the signature poke step!

Step 2: Poke the Holes

Once your cake is just cool enough to handle, grab the handle of a wooden spoon and poke holes all over the surface, about an inch apart. The goal is lots of space for that luscious cranberry concoction to seep in!

Step 3: Make the Cranberry-Raspberry Mixture

Combine the whole berry cranberry sauce and 1/2 cup water in a small saucepan. Bring it to a gentle boil, stirring until it’s smooth and all the berries have broken down slightly. Remove from the heat and stir in the raspberry gelatin mix until fully dissolved. The color and aroma at this step will make your kitchen feel like pure holiday magic!

Step 4: Pour and Soak

While the cranberry-raspberry mixture is still warm, carefully spoon it over the cake. Take your time, making sure it fills every hole and seeps into every nook and cranny. The cake will look stunning already, but patience pays off here.

Step 5: Chill and Set

Let the cake cool completely at room temperature, then transfer it to the refrigerator. It needs at least 2 hours to chill so the cranberry goodness sets and the flavors marry. The wait is the hardest part!

Step 6: Top and Garnish

Once well chilled, spread a generous layer of whipped topping all over, smoothing it edge to edge. Sprinkle dried cranberries for a snowy red accent, and, for those show-stopping holiday vibes, garnish with rosemary or sugared cranberries. Your Christmas Cranberry Poke Cake is ready to wow!

How to Serve Christmas Cranberry Poke Cake

Garnishes

This cake looks sensational as is, but a sprinkle of dried cranberries or a scatter of sugared cranberries brings next-level holiday sparkle. A few sprigs of fresh rosemary tucked into the whipped topping add a wintry, piney touch that’s absolutely magical on any dessert table.

Side Dishes

Keep the rest of your spread festive but simple—this cake shines bright! A mug of hot coffee, spiced apple cider, or even a glass of bubbly Prosecco makes a delightful pairing. If you want a touch more decadence, serve it with a scoop of vanilla bean ice cream for an icy contrast.

Creative Ways to Present

Slicing thick squares onto a tiered cake stand gives it pride of place at your holiday feast. Or, try serving individual squares in clear mason jars layered with extra whipped topping for a portable, party-ready spin. No matter how you plate it, Christmas Cranberry Poke Cake brings the “wow” factor with every festive slice.

Make Ahead and Storage

Storing Leftovers

Pop any leftover cake, covered, into the refrigerator. It stays moist and delicious for up to 3 days—maybe even longer, if you can resist snacking on it that long! The flavor deepens as it rests.

Freezing

To freeze, leave off the whipped topping and garnishes. Cut the cake into squares, wrap tightly in plastic wrap, and freeze for up to a month. Thaw overnight in the fridge, then finish with topping and garnishes just before serving.

Reheating

Christmas Cranberry Poke Cake is best enjoyed chilled. If you’d like to take the chill off, set out a piece at room temperature for about 15 minutes—no need to microwave, as the creamy topping might melt and lose its fluff.

FAQs

Can I use homemade cranberry sauce instead of canned?

Absolutely! If you have leftover homemade cranberry sauce from your holiday meal, use it in place of the canned version. Just make sure it’s not too chunky, so it seeps into the cake holes beautifully.

Can I make this Christmas Cranberry Poke Cake a day in advance?

Yes! In fact, making it a day ahead allows the flavors to meld and the layers to set perfectly. Wait to add whipped topping and garnishes until just before serving for best results.

What if I don’t have raspberry gelatin mix?

Strawberry gelatin works in a pinch, giving a similarly fruity, red color profile. The raspberry flavor does pair exceptionally well with cranberry, though, if you can find it!

Can I make this gluten free?

Definitely—just swap in your favorite gluten-free cake mix and follow the rest of the recipe as written. Make sure the other packaged ingredients are gluten free too.

How can I add extra citrus flavor?

Stir in a teaspoon of fresh orange zest to the cranberry mixture as it cooks. The bright hint of orange lifts the whole cake, playing perfectly with the tart cranberries. It’s a wonderful flavor boost!

Final Thoughts

I truly hope you’ll give this Christmas Cranberry Poke Cake a whirl this season. It’s so simple to make, but looks and tastes like you spent all day in the kitchen. Every bite has that beloved holiday combo of sweet, tart, creamy, and festive—exactly what a Christmas dessert should be. Let it become a tradition at your table, too!

Christmas Cranberry Poke Cake Recipe

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4.9 from 22 reviews

Author: admin
Total Time: 2 hours 45 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the festive spirit with this delightful Christmas Cranberry Poke Cake. A moist white cake infused with a burst of cranberry flavor, topped with whipped cream and optional garnishes for a truly merry dessert experience.

Ingredients

Scale

Cake:

1 box white cake mix (plus eggs, oil, and water as directed)

Cranberry Filling:

1 (14-ounce) can whole berry cranberry sauce
1/2 cup water
1 (3-ounce) package raspberry gelatin mix

Topping and Garnish:

1 (8-ounce) container whipped topping
1/2 cup dried cranberries (optional)
Fresh rosemary or sugared cranberries for garnish (optional)

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Instructions

Cake Preparation: Prepare the cake mix according to package directions and bake in a 9×13-inch pan. Let the cake cool for 15 minutes.
Poke Holes: Using the handle of a wooden spoon, poke holes evenly across the top of the cake.
Prepare Cranberry Filling: In a small saucepan, combine cranberry sauce and water. Bring to a boil, stirring until smooth. Remove from heat, add raspberry gelatin mix, and stir until dissolved.
Fill the Holes: Spoon the warm cranberry mixture over the cake, ensuring it seeps into the holes. Cool the cake completely, then refrigerate for at least 2 hours.
Add Topping: Once chilled, spread whipped topping over the cake. Sprinkle with dried cranberries and garnish with rosemary or sugared cranberries before serving.