If you’re on the hunt for a festive dessert that feels like a warm holiday hug, this Christmas Cranberry Poke Cake Recipe is about to become your new favorite tradition. Imagine a moist vanilla cake, fluffy and light, filled with tart, jewel-red cranberry sauce that seeps into every bite, balancing sweet and tangy perfectly. Topped with a cloud of whipped cream and dotted with fresh cranberries and mint leaves, this cake is as stunning as it is delicious, making it a showstopper at any Christmas gathering.
Ingredients You’ll Need
Gathering your ingredients is the first step toward creating this joyful dessert—and you’ll see how each simple element plays an essential role in bringing this cake to life. From the fluffy cake base to the bright cranberry sauce, every component contributes to an irresistible combination of flavors and textures.
- Vanilla or white cake mix: The foundation of your cake, providing a light, tender crumb that’s perfect for soaking up the cranberry sauce.
- Eggs, oil, and water: Essential binders and moisture that keep your cake soft and fresh.
- Whole berry cranberry sauce (14 oz can): Adds a vibrant color and a burst of tartness with delightful cranberry textures throughout.
- Sugar (1/2 cup): Balances the tartness of the cranberries when cooked into the filling.
- Water (1/4 cup): Helps to create the perfect consistency for the cranberry filling.
- Whipped topping (2 cups): A fluffy, creamy finish that cools and complements the bright cranberry flavors beautifully.
- Fresh cranberries and mint leaves (optional): These make your cake look festive and add a fresh, fragrant touch.
How to Make Christmas Cranberry Poke Cake Recipe
Step 1: Bake the Cake
Start by preparing your cake mix according to the directions on the box, combining eggs, oil, and water with the cake mix until smooth. Pour the batter into a greased 9×13-inch baking dish. Pop it into the oven and bake until golden and springy to the touch. Once out of the oven, let the cake cool completely; this ensures the cranberry filling won’t melt or run off.
Step 2: Prepare Cranberry Filling
While your cake cools, it’s time to make that luscious cranberry sauce magic. In a small saucepan, combine the whole berry cranberry sauce, sugar, and water. Heat over medium, stirring gently until the sugar dissolves and the mixture thickens slightly—this usually takes 5 to 7 minutes. Then, let this vibrant filling cool to room temperature, so it’s just right for soaking into the cake.
Step 3: Poke the Cake
Using the back of a spoon, a fork, or even a chopstick, poke holes all over the cooled cake—don’t be shy! These little pockets are the secret to juicy, flavor-packed bites. Gently pour the thickened cranberry mixture evenly over the cake, allowing it to seep into every crevice.
Step 4: Top and Decorate
Once the cranberry filling has settled, spread the whipped topping generously over the entire cake to create a creamy blanket that pairs perfectly with the tangy berries below. For that extra holiday charm, scatter fresh cranberries and tuck in a few mint leaves on top before chilling. Refrigerate the cake for at least two hours so all the flavors meld beautifully.
How to Serve Christmas Cranberry Poke Cake Recipe
Garnishes
While fresh cranberries and mint leaves are classic garnishes that add a pop of color and freshness, consider dusting a bit of powdered sugar for a snowy effect. If you’re feeling a bit whimsical, a few edible gold flakes or a drizzle of white chocolate can make this cake sparkle at your Christmas table.
Side Dishes
This Christmas Cranberry Poke Cake Recipe stands out beautifully on its own but pairing it with rich eggnog, a hot cup of spiced cider, or a creamy coffee brings the festive experience full circle. On the savory side, a simple cheese platter or a light fruit salad helps balance the dessert’s sweet and tangy notes.
Creative Ways to Present
For a more festive presentation, serve this poke cake in glass trifle dishes, layering the cake with extra cranberry sauce and whipped cream to give guests a peek at every delicious layer. Alternatively, cut the cake into individual squares and plate each with a drizzle of cranberry reduction or a sprig of rosemary for a rustic holiday vibe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare, but possible), cover the cake tightly with plastic wrap or store it in an airtight container. Keeping it refrigerated will maintain the cake’s moisture and freshness for up to four days, so you can savor the season’s flavors a little longer.
Freezing
This cake is a bit delicate for freezing after the cranberry sauce is soaked in and whipped topping is added, so it’s best to freeze the plain baked cake if needed. Wrap it well in plastic wrap and foil for up to three months. When ready, thaw in the fridge and prepare the cranberry poke and whipped topping fresh for best results.
Reheating
This dessert is best served chilled, so reheating isn’t recommended. If you prefer a less cold option, simply let a slice rest at room temperature for 15 to 20 minutes before serving to soften the whipped topping and enhance flavors.
FAQs
Can I use homemade cake instead of a boxed mix?
Absolutely! A homemade vanilla or white cake works wonderfully with this Christmas Cranberry Poke Cake Recipe. Just ensure your cake is sturdy enough to hold the cranberry filling without becoming soggy.
Is there a way to make this recipe vegan or dairy-free?
Yes! Use a vegan cake mix or your favorite dairy-free cake recipe, substitute whipped topping with coconut whipped cream, and check that your cranberry sauce is free from animal products. The poke cake still comes out deliciously festive.
Can I substitute the cranberry sauce for something else?
While whole berry cranberry sauce gives that distinctive tart-sweet flavor, you can experiment with other fruit sauces like raspberry or cherry for a different twist. Just remember that the bright crimson hue and holiday vibe are part of the charm here!
How long should I let the cake chill before serving?
It’s best to refrigerate the cake for at least two hours to allow the cranberry sauce to soak in and the whipped topping to set beautifully. If you have more time, letting it sit overnight enhances flavor melding even further.
Can I prepare this cake a day in advance?
Yes, this cake actually benefits from being made a day ahead! The flavors deepen and the texture becomes even more irresistible. Just cover well and keep refrigerated until party time.
Final Thoughts
This Christmas Cranberry Poke Cake Recipe is a delightful way to bring joy and color to your holiday celebrations. Its balance of sweet vanilla, tart cranberries, and fluffy whipped topping creates a dessert everyone will rave about, and best of all, it’s easy enough to make that you’ll want to bake it every year. So gather your ingredients, roll up your sleeves, and treat your loved ones to a truly memorable festive treat!
Print
Christmas Cranberry Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Cranberry Poke Cake is a delightful dessert combining a moist vanilla cake with a sweet and tangy cranberry filling, topped with creamy whipped topping and garnished with fresh cranberries and mint leaves. Perfect for holiday gatherings, it offers a refreshing balance of flavors and a beautiful presentation.
Ingredients
Cake
- 1 box vanilla or white cake mix (plus ingredients listed on the box: eggs, oil, water)
Cranberry Filling
- 1 can (14 oz) whole berry cranberry sauce
- 1/2 cup sugar
- 1/4 cup water
Topping and Garnish
- 2 cups whipped topping (like Cool Whip)
- Fresh cranberries (optional)
- Mint leaves (optional)
Instructions
- Bake the Cake: Prepare the cake batter according to the instructions on the cake mix box, including adding eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish and bake as directed, usually at 350°F for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare Cranberry Filling: In a saucepan over medium heat, combine the whole berry cranberry sauce, sugar, and water. Stir continuously until the sugar dissolves and the mixture thickens slightly, which should take about 5-7 minutes. Remove from heat and let it cool to room temperature.
- Poke the Cake: Using the handle of a wooden spoon or a skewer, poke holes evenly all over the cooled cake. Pour the cooled cranberry mixture over the cake, allowing it to seep into the holes evenly and infuse the cake with flavor.
- Top and Decorate: Spread the whipped topping evenly over the cranberry-soaked cake. Garnish with fresh cranberries and mint leaves if desired for a festive touch. Refrigerate the cake for at least 2 hours to allow the flavors to meld and the topping to set before serving.
Notes
- You can use either homemade or store-bought whipped topping based on your preference.
- For extra tartness, use fresh cranberries in the filling along with the cranberry sauce.
- Ensure the cake is completely cool before poking and pouring the cranberry mixture to prevent it from becoming soggy.
- Refrigeration is important for the best texture and flavor.
