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The frosted and garnished cake is sliced into neat squares on the white marble cooktop. A serving plate holds a few pieces, ready to be enjoyed.

Christmas Cranberry Poke Cake Recipe

This festive cranberry poke cake features a moist white cake base infused with tangy cranberry sauce, topped with creamy vanilla whipped topping and colorful sprinkles for a holiday treat!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Equipment

  • 9x13 inch baking pan
  • Saucepan
  • Wooden spoon or straw
  • Mixing bowls
  • Electric Mixer (optional)
  • Spatula

Ingredients
  

  • White cake mix: 1 box 15.25 oz, for a moist cake base
  • Eggs: 3 large to add structure to the cake
  • Water: 1 cup for the cake mix
  • Vegetable oil: 1/4 cup to add moisture to the cake
  • Cranberry sauce: 1 can 14 oz, whole berry or jellied, for a tangy layer
  • Water for cranberry layer: 1/2 cup, to blend the cranberry sauce
  • Granulated sugar: 1/4 cup to sweeten the cranberry mixture
  • Whipped topping: 1 container 8 oz, for a light, creamy topping
  • Vanilla extract: 1 tsp to flavor the whipped topping
  • Red and green sprinkles: for garnish adding a festive touch

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch pan. Prepare cake mix with eggs, water, and oil. Bake for 25–30 minutes and cool for 10–15 minutes.
    The 9×13-inch pan, filled with smooth cake batter, sits on the oven rack. The white marble cooktop reflects the oven's light as the cake bakes.
  • Heat cranberry sauce, 1/2 cup water, and sugar in a saucepan until blended. Let cool slightly.
    A small saucepan on the white marble cooktop contains cranberry sauce, water, and sugar being stirred together. A wooden spoon rests on the edge, with the sauce simmering gently.
  • Poke holes in the cooled cake with a wooden spoon handle or straw, spacing them 1 inch apart.
    The golden-brown baked cake rests on the white marble cooktop, cooling for 10–15 minutes. Light steam rises from the warm cake.
  • Pour warm cranberry mixture over the cake, letting it soak in. Cool completely and refrigerate for 2 hours.
    The warm cranberry mixture is poured over the cake on the white marble cooktop, soaking into the holes. The vibrant red mixture contrasts with the cake's golden surface.
  • Mix whipped topping with vanilla extract and spread over the chilled cake.
    A glass bowl on the white marble cooktop shows whipped topping being gently mixed with vanilla extract. A small bottle of vanilla extract sits nearby.
  • Sprinkle red and green sprinkles for garnish.
    Whipped topping is evenly spread over the chilled cake on the white marble cooktop using an offset spatula. The cake is ready for garnish.
  • Slice into squares and serve chilled.
    Red and green sprinkles are gently scattered over the frosted cake. A small bowl of sprinkles and a festive touch sit on the white marble cooktop.