🎄 Christmas Cranberry Poke Cake – Instructions
Ingredients (continued)
For the Cake (you already have):
1 box (15.25 oz) white cake mix
3 large eggs
1 cup water
½ cup vegetable oil
For the Cranberry Filling:
1 can (14 oz) whole berry cranberry sauce
½ cup sugar
½ cup water
1 tablespoon lemon juice (optional for brightness)
For the Cream Topping:
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Optional: white chocolate shavings or extra cranberries for decoration
✨ Directions
1️⃣ Prepare the Cake
- Preheat your oven to 350°F (180°C).
- Grease a 9x13-inch baking pan.
- In a large bowl, mix the cake mix, eggs, water, and oil until smooth.
- Pour the batter into the pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Let the cake cool 10 minutes.
2️⃣ Make the Cranberry Sauce
- In a small saucepan, add the cranberry sauce, sugar, water, and lemon juice.
- Heat over medium heat, stirring until the mixture becomes smooth and slightly thick.
- Remove from heat and let it cool slightly (still warm, not hot).
3️⃣ Poke the Cake
- Using the end of a wooden spoon, poke holes all over the surface of the cake.
- Slowly pour the warm cranberry sauce over the cake, letting it seep into the holes.
- Spread evenly with a spatula.
- Let the cake chill for at least 1 hour to absorb the flavors.
4️⃣ Prepare the Cream Topping
- In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
5️⃣ Decorate & Serve
Add fresh cranberries, white chocolate shavings, or festive sprinkles.
Chill another 30 minutes before serving.