Christmas Cranberry Poke Cake is a festive dessert that’s both simple and stunning. With its vibrant cranberry topping, this cake offers a delicious twist on the classic poke cake, soaking up a sweet and tart cranberry sauce for a burst of flavor in every bite.
It’s perfect for busy holiday seasons when you want something homemade but not too complicated.
I first made this cake during a hectic holiday season and was amazed at how quickly it became a family favorite. The combination of the moist cake and bright cranberry sauce quickly became a tradition on our holiday table.
This cake’s beauty lies in its simplicity—the tart cranberry sauce perfectly balances the rich, sweet cake. It’s a fun way to enjoy fresh cranberries in a new way.
Serve it alongside Broccoli Cheddar Soup or a hearty Christmas Nut Roast for a festive meal that’s sure to impress your guests.
What Makes This Recipe Special
- Easy to make: No complex ingredients or long prep times, just a simple cake with a flavor-packed punch.
- Unique flavor balance: The tart cranberry sauce pairs beautifully with the sweet cake, making every bite a delightful balance of flavors.
- Perfect for holiday gatherings: With its festive colors and delicious flavors, it’s ideal for Christmas dinners, parties, or even a family brunch.
Christmas Cranberry Poke Cake Recipe
Equipment
- 9×13-inch baking dish
- Mixing Bowls
- Whisk
- Measuring Cups
- Rubber spatula
- Cooling Rack
- Hand Mixer
- 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.
