Christmas Cranberry Poke Cake
This festive poke cake combines fluffy white cake, tangy homemade cranberry sauce, and creamy whipped frosting for a nostalgic holiday dessert that’s as beautiful as it is delicious. It’s the perfect sweet centerpiece for any Christmas celebration.
Equipment
- Saucepan
- 9x13-inch baking dish
- Wooden Spoon Handle
- Mixing Bowls
- Electric Mixer
Ingredients
Cranberry Sauce
- 12 oz cranberries fresh or frozen
- 1 cup orange juice freshly squeezed
- 1 1/8 cups sugar 1 cup + 2 tablespoons
- 1/4 tsp cinnamon optional
- ginger and nutmeg a dash of each, optional
- 2 tbsp cornstarch mixed with water
- 2 1/2 tbsp water for cornstarch slurry
Cake
- 16.25 oz white cake mix
- ingredients listed on the cake mix box typically oil, water, egg whites
- 1 tbsp red sprinkles
- 1 tbsp green sprinkles
Frosting & Garnish
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 1/2 tsp vanilla extract or almond/orange extract
- 2 1/2 cups whipped topping or 1 1/4 cups heavy cream, whipped
- 3.5 oz white chocolate finely chopped
- 1 tbsp coconut oil
- 1/3 cup dried cranberries
Instructions
- In a saucepan, combine cranberries, sugar, and orange juice. Add optional cinnamon, nutmeg, and ginger. Bring to a boil, then simmer until berries pop. Stir in cornstarch slurry and cook until thickened. Let cool.
- Preheat oven to 350°F. Grease a 9×13-inch pan. Prepare cake mix as instructed on the box, using egg whites. Fold in sprinkles gently.
- Pour batter into the pan and bake according to box instructions. Let the cake cool slightly after baking.
- Using a wooden spoon handle, poke holes about 1 inch apart over the cake, going about two-thirds deep.
- Spoon the cranberry sauce into the holes and spread the rest over the cake. Chill for at least 4 hours or overnight.
- Beat cream cheese until smooth. Add powdered sugar and vanilla. Fold in whipped topping or whipped cream until fluffy.
- Spread frosting over the chilled cake. Top with dried cranberries.
- Melt white chocolate with coconut oil. Drizzle over the cake. Refrigerate until ready to serve.
Notes
Chill the cake before frosting. Use egg whites for a whiter base. Gently fold in sprinkles. Let the cranberry sauce cool before adding. Drizzle chocolate just before serving. Use cold tools for whipping cream. Avoid overmixing batter, poking too deep, or skipping chill time.