Special Occasion Cranberry Poke Cake
Indulge in the festive delight of our Special Occasion Cranberry Poke Cake Recipe, a moist and flavorful dessert that brings holiday cheer to any gathering. This easy-to-make cake features a fluffy white base infused with tart cranberry sauce, all topped with a creamy whipped topping and garnished with vibrant red and green sprinkles. Perfect for sharing, this poke cake is not only visually stunning but also deliciously refreshing, making it an ideal centerpiece for your holiday table. Whether enjoyed as a standalone treat or paired with coffee or tea, this festive dessert will impress friends and family alike.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
- 1 can (14 oz) cranberry sauce (whole berry or jellied)
- 1/2 cup water (for cranberry layer)
- 1/4 cup granulated sugar
- 1 container (8 oz) whipped topping
- 1 tsp vanilla extract
- Red and green sprinkles for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Mix on medium speed until smooth.
- Pour the batter into a greased 9×13 inch baking pan and bake for about 30 minutes until a toothpick comes out clean. Cool for 10 minutes.
- Poke holes all over the top of the cooled cake using a toothpick or skewer.
- In a saucepan, heat cranberry sauce, water, and sugar until combined and warmed through; pour over the poked cake.
- Refrigerate for at least two hours to set. Spread whipped topping over the cake, drizzle with extra cranberry sauce if desired, and sprinkle with red and green sprinkles.
Nutrition
- Serving Size: 1 slice (145g)
- Calories: 280
- Sugar: 30g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg