Get ready to transform your holiday dessert table with a showstopping Christmas Cranberry Poke Cake that's about to become your new festive obsession! This isn't just another cake - it's a magical culinary creation that combines the tangy burst of cranberries with a luxuriously moist white cake, guaranteed to make your taste buds dance with holiday cheer. Imagine a dessert so irresistible that your guests will be begging for the recipe before they've even finished their first slice!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 box white cake mix
- 1 cup cranberry juice
- 1 can sweetened condensed milk
- 1 cup whipped topping
- 1 cup fresh cranberries
- 1/4 cup sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent the cake from sticking.
- In a large mixing bowl, prepare the white cake mix according to the package instructions. This usually involves combining the cake mix with water, eggs, and oil. Mix until well combined and smooth.
- Pour the prepared cake batter into the greased baking pan. Use a spatula to spread it evenly across the pan.
- Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- While the cake is cooling, prepare the poke filling. In a medium bowl, combine the cranberry juice and sweetened condensed milk. Stir until well mixed.
- After the cake has cooled for 10 minutes, use the handle of a wooden spoon or a skewer to poke holes evenly across the top of the cake. Make sure to poke deep enough to allow the filling to seep into the cake.
- Slowly pour the cranberry juice and sweetened condensed milk mixture over the top of the cake, ensuring that it seeps into the holes. Allow the cake to absorb the mixture for about 30 minutes.
- While the cake is absorbing the filling, prepare the topping. In a small bowl, mix the fresh cranberries with the 1/4 cup of sugar. Toss until the cranberries are well coated. This will add a sweet and tart flavor to the topping.
- Once the cake has absorbed the filling, spread the whipped topping evenly over the top of the cake. Make sure to cover the entire surface.
- Evenly distribute the sugared cranberries over the whipped topping, adding a festive touch to your cake.
- Refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld and the cake to chill.
- When ready to serve, cut the cake into squares and enjoy this delightful Christmas Cranberry Poke Cake with family and friends!
Tips
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for smoother mixing and better cake texture.
- Hole-Poking Technique: When creating holes in the cake, use the handle of a wooden spoon or a skewer, and make sure to poke evenly and deeply to allow maximum flavor absorption.
- Cranberry Coating: When sugar-coating the fresh cranberries, use fine granulated sugar for the most even and sparkling finish.
- Chilling is Key: Don't rush the refrigeration process - letting the cake chill for at least an hour allows the flavors to meld beautifully.
- Make Ahead: This cake actually tastes even better the next day, so consider preparing it in advance of your holiday gathering.
- Serving Suggestion: For an extra festive touch, garnish with a few fresh mint leaves or a light dusting of powdered sugar before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 15mg
