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)
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.
Notes
- For a brighter flavor, add a teaspoon of orange zest to the cranberry mixture.
- Best served chilled and can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 27g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
