Cranberry Poke Cake
This Cranberry Poke Cake is a delicious and easy dessert that is perfect for any occasion. The base of the cake is a moist white cake that is soaked in cranberry gelatin, giving it a burst of flavor and color. It’s finished off with a cranberry whipped topping frosting for even more flavor.
By using canned cranberry sauce you don’t have to worry about waiting for the holidays to enjoy this festive dessert. You can enjoy any day of the year.
Table of contents
- ❤️ Why You’ll Love This Recipe
- 🛒Ingredients
- 🔪 How to Make This Cranberry Poke Cake
- Step 1: Preheat the oven and prepare your baking dish
- Step 2: Make the cake mix
- Step 3: Bake the cake
- Step 4: Poke holes in the cake
- Step 5: Make the gelatin
- Step 6: Pour the cranberry gelatin over the cake
- Step 7: Chill the cake
- Step 8: Break up the cranberry sauce
- Step 9: Make the topping and frost the cake
- 📝Variations
- 🥄 Equipment
- 🥫 Storage
- Serve With Poke Cake
- 💭 Tips
- ⁉️ FAQ
- 🍽 More Cake Recipes
- 🧾Recipe Card
❤️ Why You’ll Love This Recipe
- It’s a great way to use canned cranberry sauce and create a unique dessert.
- The combination of the moist cake with the fruity gelatin and whipped topping is irresistible.
- It’s easy to make, and perfect for any level of baker.
- This Cranberry Poke Cake is versatile and can be enjoyed all year round.
🛒Ingredients
You only need a few simple ingredients to help you make this cranberry cake recipe. Gather these ingredients on your next trip to the grocery store and you will have a festive dessert to share with your family and friends in no time at all.
- White Cake Mixes
- Large Eggs
- Vegetable Oil
- Cold Water
- Boiling Water
- Whole Milk
- Cranberry gelatin
- Whole Berry Cranberry Sauce
- Cool Whip
See the recipe card below for quantities.
🔪 How to Make This Cranberry Poke Cake
Making this festive poke cake is so simple. Just follow the step-by-step instructions in the recipe card at the bottom of this post and you will have a moist and sweet cake to share with your family and friends in no time at all.
Step 1: Preheat the oven and prepare your baking dish
Preheat the oven to 325 degrees and spray a deep 9×13 cake pan with nonstick cooking spray. Set aside.
Step 2: Make the cake mix
In a large mixing bowl, combine the two cake mixes, eggs, oil, milk, and 1 cup of cold water. Using a hand mixer or stand mixer, beat until no lumps appear. It will seem thin, but this is what you want.
Step 3: Bake the cake
Pour into your prepared cake pan and bake for 50-60 minutes or until a toothpick inserted into the middle of the cake (deeper than just the top bit of cake) comes out clean. Let cool for about 20 minutes.
Step 4: Poke holes in the cake
With the handle of a wooden spoon, or with a similarly shaped object, poke holes in the cake. There should be a hole about every inch and be careful to not go all the way through the cake. Just go a little over halfway through with the holes.
Step 5: Make the gelatin
Add the gelatin and boiling water to a medium mixing bowl and stir until the gelatin is dissolved. Place the gelatin in a pourable container (I use a glass measuring cup).
Step 6: Pour the cranberry gelatin over the cake
Slowly pour the gelatin over the top of the cake, first covering the holes and then any surface of the cake left after that.
Step 7: Chill the cake
Place the cake in the fridge, covered with plastic, for 4 hours or until the gelatin is set.
Step 8: Break up the cranberry sauce
Place the cranberry sauce in a medium mixing bowl and use a fork or other utensil to break it up until no large chunks remain and it resembles a homemade style cranberry sauce.
Step 9: Make the topping and frost the cake
Add the cool whip to the bowl with the cranberry sauce and fold it together until fully combined. Frost the top of the cake with the mixture. Slice, serve, and enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Use a different flavor of gelatin, such as raspberry or strawberry, for a twist on the classic cranberry flavor.
- Instead of using whipped topping, make a homemade whipped cream and fold in some chopped cranberries for added texture and flavor.
- Add some chopped nuts to the cake batter or garnish on top of the cake for an extra crunch.
Are you looking for another cranberry dessert to make? Check out this Spice Cake with Cranberry Filling recipe.
🥄 Equipment
- Mixing bowls
- 9×13 baking dish
- Wooden spoon
- Offset spatula
🥫 Storage
Store the cake in an airtight container in the fridge for up to 3 days. If you don’t have a lid for your baking dish you can cover it with aluminum foil or plastic wrap to keep it fresh.
Serve With Poke Cake
This cranberry cake can be served with just about any meal however a few of our favorites to pair it with these Slow Cooker Brown Sugar Pork Chops and these Maple Glazed Roasted Carrots.
💭 Tips
- Don’t skip poking holes in the cake, this is essential for the gelatin to seep into the cake and give it that delicious flavor.
- Make sure to let the gelatin set in the fridge for at least 4 hours before serving. This will ensure that it has a firm texture and holds together when sliced.
- Smash the cranberries for the frosting so that it makes well into the whipped topping.
- Use a gentle hand when mixing the cranberries and whipped topping, you don’t have to deflate the whipped cream.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
If you want to serve this cake with ice cream, we recommend a scoop of vanilla ice cream.
Cranberry poke cake is a delicious dessert that gets its name from the “poking” of holes in the cake and pouring gelatin over it to create a moist and flavorful dessert.
Yes, you can freeze poke cake. Allow the cake to cool completely before wrapping it tightly in plastic wrap and then placing it in an airtight container or freezer bag. The cake can be kept frozen for up to 3 months. When ready to serve, thaw the cake in the fridge overnight and add the frosting before serving.
🍽 More Cake Recipes
Do you enjoy cake? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cranberry Poke Cake
Equipment
- Deep 9×13 Cake Pan
- Hand or Stand Mixer
- Nonstick Cooking Spray
Ingredients
- 30 ounces White Cake Mixes 15.25 ounces each
- 6 Large Eggs
- 1 Cup Vegetable Oil
- 1 Cup Cold Water + 1 Cup Boiling Water
- 1 Cup Whole Milk
- 3 ounces Cranberry gelatin
- 15 ounces Whole Berry Cranberry Sauce
- 8 ounces Cool Whip
Instructions
- Preheat the oven to 325 degrees and spray a deep 9×13 cake pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine the two cake mixes, eggs, oil, milk, and 1 cup of cold water. Using a hand mixer or stand mixer, beat until no lumps appear. It will seem thin, but this is what you want.
- Pour into your prepared cake pan and bake for 50-60 minutes or until a toothpick inserted into the middle of the cake (deeper than just the top bit of cake) comes out clean. Let cool for about 20 minutes.
- With the handle of a wooden spoon, or with a similarly shaped object, poke holes in the cake. There should be a hole about every inch and be careful to not go all the way through the cake. Just go a little over halfway through with the holes.
- Add the gelatin and boiling water to a medium mixing bowl and stir until the gelatin is dissolved. Place the gelatin in a pourable container (I use a glass measuring cup).
- Slowly pour the gelatin over the top of the cake, first covering the holes and then any surface of the cake left after that.
- Place the cake in the fridge, covered with plastic, for 4 hours or until the gelatin is set.
- Place the cranberry sauce in a medium mixing bowl and use a fork or other utensil to break it up until no large chunks remain and it resembles a homemade style cranberry sauce.
- Add the cool whip to the bowl with the cranberry sauce and fold it together until fully combined.
- Frost the top of the cake with the mixture. Slice, serve, and enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
