Christmas Cranberry Poke Cake Recipe
This Christmas Cranberry Poke Cake is a festive, easy-to-make dessert that combines the tangy sweetness of cranberry with the moistness of a light, fluffy cake. Topped with a creamy whipped frosting, it’s a delicious and vibrant addition to your holiday celebrations!
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Calories: 391kcal
Servings: 15
Equipment
- 9x13-inch baking dish
- Rubber spatula
- Cooling Rack
- Serving Platter
Ingredients
For the cake:
- 1 box box white cake mix 15.25 ounces
- 1 cup 2% milk
- 3 large eggs
- ⅓ cup vegetable oil
For the cranberry sauce:
- 12 ounces fresh cranberries about 2-2 ½ cups
- 1 cup granulated sugar
- 1 cup cranberry juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon salted butter
For the frosting:
- 8 ounces cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ cups heavy whipping cream cold
To garnish:
- coarse sparkling sugar
- chopped pecans
Instructions
- Preheat the oven to 350°F and spray a 9×13 pan with cooking spray.
- Mix the cake mix, milk, eggs, and oil for 2 minutes, then pour the batter into the prepared pan.
- Bake for 21-26 minutes, then poke holes all over the cake with the back of a wooden spoon.
- Make cranberry sauce by boiling cranberries, sugar, and water until they pop, then stir in vanilla and butter; cool.
- Prepare the frosting by whipping cream cheese, powdered sugar, vanilla, and heavy cream until soft peaks form.
- Assemble by spreading cranberry sauce over the cake, topping with frosting, and garnishing with sparkling sugar and pecans.
Nutrition
Calories: 391kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 320mg | Potassium: 131mg | Fiber: 1g | Sugar: 41g | Vitamin A: 661IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 1mg