There’s something magical about a dessert that combines the tartness of cranberries with the sweet embrace of cake. The Christmas Cranberry Poke Cake is here to bring joy, laughter, and a bit of nostalgia to your holiday table. Imagine the soft, pillowy cake soaked in a sweet, tangy cranberry sauce that dances on your taste buds like sugarplum fairies. It’s not just a cake; it’s an experience wrapped in festive cheer. For more inspiration, check out this Thanksgiving Cranberry Stuffing Balls recipe.
As I reminisce about past holidays, I recall my Aunt Lila’s legendary Christmas parties where this cake was always the star. The moment she unveiled it, eyes widened, and forks were poised for action. With every bite, we laughed and shared stories, savoring the unique flavors that made this dish unforgettable. family-friendly chicken dish perfect party dip Perfect for family gatherings or cozy nights in, this cake promises to elevate your holiday spirit with each forkful.
Why You'll Love This Recipe
- This Christmas Cranberry Poke Cake Recipe is simple enough for beginners yet impressive enough to wow your guests
- Its bright red cranberry topping adds a festive touch to any table
- Moist and bursting with flavor, it’s sure to become a holiday tradition in your home
- Plus, it’s versatile enough for any celebration throughout the year!
I remember my friends’ faces lighting up when I first made this cake—pure joy and surprise were written all over them!
Essential Ingredients
Here’s what you’ll need to make this delicious dish: delicious corn dip.
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Boxed Yellow Cake Mix: A quick time-saver that gives you a moist base without all the fuss.
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Eggs: Get large eggs for better rising and fluffiness—always a good choice.
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Water: Use room temperature water for even mixing; trust me, it makes a difference.
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Fresh Cranberries: Choose bright red berries; they should feel firm and bouncy, not squishy.
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Sugar: Granulated sugar helps balance out the tartness of cranberries perfectly.
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Pudding Mix (Vanilla): This adds creaminess and enhances the overall flavor profile of the poke cake.
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Whipped Topping: Lighten things up while adding creaminess; just don’t go overboard!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray so nothing sticks around here.
Mix Your Batter: In a large mixing bowl, combine the boxed yellow cake mix with eggs and water. Stir until smooth; you want it lump-free like your best friend after two cups of coffee.
Bake That Beauty!: Pour the batter into your prepared baking dish and bake for about 30 minutes or until golden brown. You’ll know it’s ready when it springs back gently when touched.
Poke it Up!: Once cooled slightly, take a wooden spoon handle or fork and poke holes all over the top of the cake—go ahead; don’t be shy!
Prepare Your Cranberry Sauce: In a saucepan over medium heat, combine fresh cranberries with sugar and cook until they burst open and create a delightful sauce. flavorful peanut chicken About 10 minutes should do!
Pour & Chill!: Pour the warm cranberry sauce evenly over the poked cake so it seeps into all those delightful holes. Let it chill in the fridge for at least an hour before serving—if you can resist!
Now you have an incredible Christmas Cranberry Poke Cake that’s ready to impress! Serve slices topped with whipped topping for an extra festive touch. Enjoy every bite as it takes you back to those warm family gatherings filled with laughter and love!
You Must Know
- The Christmas Cranberry Poke Cake not only delights with its festive flavors, but it’s also a crowd-pleaser that brings everyone together
- Its vibrant colors and delightful aromas make it a showstopper at any holiday gathering
Perfecting the Cooking Process
To create this masterpiece, bake the cake first, then poke holes while warm before adding cranberry sauce. This timing ensures maximum flavor infusion.
Add Your Touch
Feel free to swap out the cranberry sauce for raspberry or cherry if you want a different twist. Add a sprinkle of nuts for crunch or whipped cream on top for extra indulgence.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to five days. Reheat individual slices in the microwave for a few seconds to enjoy that fresh-out-of-the-oven taste.
Chef's Helpful Tips
- Ensure your poke cake is completely cooled before adding toppings to prevent them from melting
- Use homemade cranberry sauce for an elevated flavor profile
- Don’t skip the poke step; it’s essential for soaking up all those delicious flavors!
Every Christmas, my family gathers around this cake like hungry elves. One year, I forgot to poke enough holes, and let’s just say, no one let me live that down!
FAQ
Can I use other fruits for this poke cake?
Yes, feel free to experiment with different fruit flavors like strawberry or blueberry.
How long can I store the Christmas Cranberry Poke Cake?
You can store it in the fridge for up to five days without losing flavor.
Is it possible to make this cake ahead of time?
Absolutely! Prepare it one day in advance and let the flavors meld overnight.
Christmas Cranberry Poke Cake
- Total Time: 45 minutes
- Yield: Serves approximately 12 1x
Description
Delight in the flavors of the holiday season with this Christmas Cranberry Poke Cake. Moist yellow cake is infused with tangy cranberry sauce, creating a festive dessert that’s both simple and impressive. Perfect for gatherings, this sweet treat brings nostalgia and joy to your holiday table.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1 cup water (room temperature)
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1 package (3.4 oz) vanilla pudding mix
- 1 cup whipped topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the yellow cake mix, eggs, and water; mix until smooth.
- Pour the batter into the prepared baking dish and bake for 30 minutes, or until golden brown.
- Once cooled slightly, poke holes all over the top using a wooden spoon handle or fork.
- In a saucepan over medium heat, cook cranberries with sugar until they burst (about 10 minutes).
- Pour warm cranberry sauce over the poked cake and let chill in the fridge for at least one hour.
- Serve slices topped with whipped topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
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