Description
Indulge in the festive spirit with this delightful special occasion Cranberry Poke Cake Recipe. Bursting with vibrant cranberry flavors and topped with a creamy whipped layer, this moist cake is not only a stunning centerpiece for your holiday gatherings but also a breeze to prepare.
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
- 1 can (14 oz) cranberry sauce (whole berry or jellied)
- 1/2 cup water (for cranberry layer)
- 1/4 cup granulated sugar
- 1 container (8 oz) whipped topping
- 1 tsp vanilla extract
- Red and green sprinkles for garnish
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the white cake mix, eggs, water, and vegetable oil. Mix until smooth.
- Pour the batter into a greased 9×13 inch pan and bake for about 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes, then poke holes evenly across the top using a toothpick.
- In a saucepan, heat the cranberry sauce with water and sugar until dissolved. Pour over the poked cake.
- Cool completely before topping with whipped cream mixed with vanilla extract. Refrigerate for at least two hours before serving.
- Garnish with red and green sprinkles before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 18g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg