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