Description
This festive Cranberry Poke Cake is a delightful American dessert that perfectly balances a moist vanilla sponge with a vibrant, tangy cranberry infusion. By using the classic poke cake technique, the cranberry gelatin permeates the cake, ensuring every bite is flavorful and colorful. It is an incredibly forgiving, crowd-pleasing dessert that is perfect for holiday gatherings or family events. Visually stunning with its marbled effect and creamy topping, this treat looks like it required hours of effort while remaining remarkably easy to prepare.
Ingredients
2 boxes white or yellow cake mix
6 large eggs
1 cup vegetable oil
1 cup whole milk
1 cup water
1 cup hot water
3 ounces cranberry flavored gelatin
15 ounces whole berry cranberry sauce
16 ounces whipped topping
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare the cake batter according to package directions using the eggs, oil, milk, and water.
Pour the batter into the prepared pan and bake according to package instructions until a toothpick comes out clean.
Allow the cake to cool for 15 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
In a small bowl, whisk the cranberry gelatin into the hot water until fully dissolved.
Pour the dissolved gelatin evenly over the cake, ensuring it fills the holes.
Spread the whole berry cranberry sauce over the top of the cake, then finish with a layer of whipped topping.
Refrigerate for at least 2 hours before serving to allow the flavors to set.
Notes
Store the cake covered in the refrigerator for up to 3 days. For a firmer topping, you can use stabilized whipped cream or buttercream frosting instead of frozen whipped topping. Ensure your eggs are at room temperature to achieve the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg