why make this recipe
Cranberry Poke Cake is a delightful dessert that combines the flavors of a moist cake with a tangy cranberry topping. It’s perfect for holiday gatherings, family celebrations, or just a sweet treat any day of the week. This cake is not only easy to make but also visually appealing, making it a great centerpiece for any table. Plus, the poke cake style allows the cranberry sauce to soak into the cake, adding a unique flavor and texture that everyone will love.
how to make Cranberry Poke Cake
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1 can (14 oz) cranberry sauce
- 1 cup sweetened condensed milk
- 1 cup whipped topping
- Fresh cranberries (optional for garnish)
- Powdered sugar (optional for garnish)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, prepare the cake mix according to package instructions, using the water and eggs.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for 10 minutes.
- Using the end of a wooden spoon, poke holes all over the top of the cake.
- In a small bowl, mix the cranberry sauce and sweetened condensed milk, then pour this mixture evenly over the poke cake, filling in the holes.
- Allow the cake to cool completely, then frost the top with whipped topping.
- Optional: Garnish with fresh cranberries and powdered sugar before serving.
- Chill in the refrigerator for at least 1 hour before serving. Enjoy!
how to serve Cranberry Poke Cake
Serve your Cranberry Poke Cake chilled for the best taste. It’s great as a dessert after dinner or as a special snack at any time of the day. You can slice it into squares and plate it with a garnish of fresh cranberries or a light dusting of powdered sugar for an added touch.
how to store Cranberry Poke Cake
To store your Cranberry Poke Cake, cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can be kept in the refrigerator for up to 3-4 days. If you want to enjoy it later, you can freeze it, but it is best to freeze the cake before adding the whipped topping.
tips to make Cranberry Poke Cake
- Make sure to poke the holes deep enough in the cake so the cranberry mixture can seep in nicely.
- For a more intense flavor, you can add a splash of vanilla extract to the cranberry sauce and sweetened condensed milk mix.
- If you prefer a lighter topping, consider using a whipped cream instead of whipped topping.
variation
You can use different fruit preserves or sauces instead of cranberry sauce. Raspberry or strawberry sauce works well for a change of flavor.
FAQs
1. Can I use homemade cranberry sauce instead of canned?
Yes, homemade cranberry sauce works great! Just ensure it has a similar consistency as the canned version.
2. Is this cake suitable for freezing?
Yes, you can freeze the cake without the whipped topping. Wrap it well and store it in the freezer for up to 3 months.
3. Can I make this cake gluten-free?
Yes! You can substitute the yellow cake mix with a gluten-free cake mix for a gluten-free variation.
Cranberry Poke Cake
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful dessert that combines moist cake with a tangy cranberry topping, perfect for any occasion.
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1 can (14 oz) cranberry sauce
- 1 cup sweetened condensed milk
- 1 cup whipped topping
- Fresh cranberries (optional for garnish)
- Powdered sugar (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, prepare the cake mix according to package instructions, using the water and eggs.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for 10 minutes.
- Using the end of a wooden spoon, poke holes all over the top of the cake.
- In a small bowl, mix the cranberry sauce and sweetened condensed milk, then pour this mixture evenly over the poke cake, filling in the holes.
- Allow the cake to cool completely, then frost the top with whipped topping.
- Optional: Garnish with fresh cranberries and powdered sugar before serving.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
Make sure to poke the holes deep enough for the cranberry mixture to seep in nicely. You can add a splash of vanilla extract for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American