Description

This Christmas Cranberry Poke Cake is a dazzling holiday dessert layered with moist white cake, tangy cranberry sauce, and fluffy whipped topping. Each “poke” fills the cake with bright cranberry flavor, creating a stunning red-and-white presentation perfect for Christmas gatherings or festive dessert tables.

Ingredients

Scale

For the Cake:

1 box white cake mix (plus ingredients listed on the box)
1 cup cranberry sauce (homemade or canned)

For the Cranberry Filling:

2 cups fresh or frozen cranberries
¾ cup sugar
½ cup water
1 tbsp orange juice
1 tsp orange zest

For the Topping:

2 cups whipped topping or stabilized whipped cream
½ cup sweetened shredded coconut (optional)
Fresh cranberries and mint leaves, for garnish

Instructions

1. Bake the Cake

Prepare and bake the white cake according to package directions in a 9×13-inch pan.
Let it cool for about 10 minutes after baking.

2. Make the Cranberry Sauce

In a saucepan, combine cranberries, sugar, water, and orange juice.
Bring to a boil, then simmer for 10–12 minutes until berries burst and the mixture thickens.
Stir in orange zest and cool slightly.

3. Poke the Cake

Using the handle of a wooden spoon, poke holes all over the slightly warm cake.
Spoon cranberry sauce over the top, letting it seep into the holes.

4. Chill and Top

Refrigerate for at least 1 hour to let the cranberry flavor absorb.
Spread whipped topping evenly over the chilled cake.
Sprinkle with coconut for a snowy look.

5. Garnish and Serve

Top with fresh cranberries and mint leaves just before serving for a festive finish.

Prep Time: PT15M
Cook Time: PT45M
Category: Desserts
Method: Baked + Chilled
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 33g
Sodium: 290mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg