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Christmas Cranberry Poke Cake

Irresistible Christmas Cranberry Poke Cake for Holiday Cheer

This Christmas Cranberry Poke Cake is the perfect festive dessert that brings cheer with its delightful flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Can substitute with yellow or vanilla cake mix.
  • 3 large Eggs Ensure they're at room temperature for better mixing.
  • 1/2 cup Butter Using unsalted butter for better control over saltiness.
For the Cranberry Sauce
  • 2 cups Fresh Cranberries Alternatively, opt for canned whole-berry cranberry sauce.
  • 1 cup Sugar Feel free to adjust based on sweetness preference.
For the Whipped Cream Topping
  • 1 cup Heavy Cream Chill everything before whipping for best results.
  • 1 teaspoon Vanilla Extract Always use pure vanilla extract for richest taste.

Equipment

  • oven
  • mixing bowl
  • electric mixer
  • Measuring cups
  • 9x13 inch baking pan
  • spatula
  • Medium saucepan

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Prepare the white cake mix according to the package instructions, combining with eggs, butter, and water. Pour the batter into a greased 9x13-inch baking pan and bake for 30–35 minutes until golden brown. Once baked, let cool for 10 minutes.
  2. While the cake cools, prepare the cranberry sauce by combining fresh cranberries and sugar in a saucepan over medium heat. Stir until cranberries burst and mixture thickens, about 10–15 minutes. Remove from heat and let cool slightly.
  3. Poke holes all over the top of the cooled cake about one inch apart using the handle of a wooden spoon. Ensure to poke deep enough without going through the bottom.
  4. Pour the warm cranberry sauce evenly over the cake, allowing it to seep into the holes. Let absorb for 20 minutes at room temperature.
  5. Prepare the whipped cream by beating the heavy cream in a chilled bowl until stiff peaks form. Add vanilla extract and sugar to taste.
  6. Spread the whipped cream generously over the cake. Cover with plastic wrap and chill for at least two hours before serving.

Notes

Chill your heavy cream and mixing tools before whipping for a light, fluffy texture. Freeze slices tightly wrapped to maintain freshness.