Why Make This Recipe
Christmas Cranberry Poke Cake is a cheerful dessert that perfectly captures the festive spirit of the holiday season. It combines the sweet flavors of vanilla cake with the tartness of cranberry sauce, creating a deliciously moist cake that is both simple to make and delightful to eat. This cake is not just a treat for the taste buds but also a beautiful centerpiece for any holiday table.
How to Make Christmas Cranberry Poke Cake
Ingredients
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1 can cranberry sauce (16 ounces)
- 1 package instant vanilla pudding mix (3.4 ounces)
- 2 cups milk
- 1 carton whipped topping (8 ounces)
- 1/2 cup fresh cranberries (optional for garnish)
- 1 tablespoon sugar (for garnishing cranberries, optional)
Directions
Preparation
Start by preheating your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it lightly.
Baking the Cake
In a large bowl, mix the vanilla cake mix, eggs, and water according to the package instructions. Pour the batter into the prepared baking pan. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Soaking
Once the cake is baked, let it cool in the pan for about 10 minutes. Use a skewer or a fork to poke holes all over the top of the cake. This will allow the cranberry sauce to soak into the cake. While the cake is still warm, spread the cranberry sauce over the top, making sure it fills the holes.
Adding Layers
In another bowl, prepare the instant vanilla pudding mix with 2 cups of milk. Whisk it until it thickens, then spread it over the cranberry layer on the cake. Finally, top everything with whipped topping, smoothing it out evenly.
Chilling
Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and the cake to set nicely.
How to Serve Christmas Cranberry Poke Cake
When ready to serve, you can garnish the cake with fresh cranberries and a sprinkle of sugar for a festive touch. Cut the cake into squares and serve it chilled. This dessert pairs nicely with coffee or hot cocoa.
How to Store Christmas Cranberry Poke Cake
Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to 3-4 days. For longer storage, it’s best to freeze the cake before adding the toppings.
Tips to Make Christmas Cranberry Poke Cake
- Make sure to poke the holes evenly across the top of the cake to ensure the cranberry sauce soaks into every bite.
- For a sweeter touch, you can use homemade cranberry sauce instead of canned.
- To make the cake even more festive, add a sprinkle of cinnamon or nutmeg to the pudding mix.
Variation
If you want to change up the flavors, consider using different fruit sauces like raspberry or blueberry. You can also experiment with flavored pudding mixes like chocolate or butterscotch for a unique twist.
FAQs
Can I make this cake ahead of time?
Yes, this cake is great for making ahead. Prepare it a day in advance and let it chill overnight in the refrigerator.
Can I use a different type of cake mix?
Absolutely! You can use chocolate cake mix or any flavor you prefer, but make sure it pairs well with cranberry.
How do I make the cranberries sweet?
To sweeten fresh cranberries, mix them with a tablespoon of sugar and let them sit for about 30 minutes before using them as a garnish.
Christmas Cranberry Poke Cake
Ingredients
For the Cake
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
For the Filling and Topping
- 1 can cranberry sauce (16 ounces)
- 1 package instant vanilla pudding mix (3.4 ounces)
- 2 cups milk
- 1 carton whipped topping (8 ounces)
- 1/2 cup fresh cranberries (optional for garnish) For garnishing the cake.
- 1 tablespoon sugar (for garnishing cranberries, optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly.
Baking the Cake
- In a large bowl, mix the vanilla cake mix, eggs, and water according to the package instructions. Pour the batter into the prepared baking pan.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Soaking
- Once the cake is baked, let it cool in the pan for about 10 minutes.
- Use a skewer or a fork to poke holes all over the top of the cake. Spread the cranberry sauce over the top while the cake is still warm.
Adding Layers
- Prepare the instant vanilla pudding mix with 2 cups of milk in another bowl. Whisk until it thickens, then spread it over the cranberry layer on the cake.
- Top everything with whipped topping, smoothing it out evenly.
Chilling
- Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and the cake to set nicely.