Why You’ll Love This Recipe
This cake brings together the best of both worlds—classic comfort and holiday flair. The cranberry sauce seeps into the cake, keeping it moist and flavorful, while the whipped topping adds a light, creamy finish. It’s an effortless dessert that’s ideal for Thanksgiving, Christmas, or any winter gathering. Plus, it uses simple ingredients and can be made ahead of time for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White or yellow cake mix (plus ingredients listed on the box such as eggs, oil, and water)
- Whole berry cranberry sauce
- Sweetened condensed milk
- Whipped topping (like Cool Whip)
- Fresh cranberries or orange zest for garnish (optional)
Directions
- Preheat your oven to 350°F (175°C). Prepare the cake mix according to the package instructions and bake in a 9×13-inch pan.
- Once baked, allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the top of the cake.
- Warm the cranberry sauce slightly to make it easier to spread, then spoon it over the cake, letting it seep into the holes.
- Pour the sweetened condensed milk evenly over the cake, allowing it to soak in.
- Let the cake cool completely at room temperature, then spread the whipped topping evenly over the top.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with fresh cranberries or orange zest if desired.
Servings and timing
This recipe makes approximately 12 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Cooling and chilling time: 2 hours 30 minutes
Total time: about 3 hours 15 minutes
Variations
- Orange Twist: Add 1 teaspoon of orange zest to the cake batter for a citrusy note.
- Nutty Topping: Sprinkle chopped pecans or walnuts over the whipped topping before chilling.
- Homemade Cranberry Sauce: Use freshly made cranberry sauce for a richer, less sweet flavor.
- Cheesecake Layer: Mix cream cheese with the whipped topping for a tangier, more decadent finish.
- Chocolate Version: Use chocolate cake mix for a cranberry-chocolate flavor combination.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Because of the whipped topping, it’s best served chilled. You can also freeze individual slices wrapped tightly in plastic wrap and stored in an airtight container for up to 2 months. To serve, thaw in the refrigerator overnight—no reheating required.
FAQs
How do I keep the cake from getting soggy?
Make sure the cake is fully cooled before adding the toppings and don’t over-pour the cranberry sauce or condensed milk.
Can I make this cake ahead of time?
Yes, it’s even better the next day! Make it 1–2 days ahead and store it in the refrigerator.
What can I use instead of sweetened condensed milk?
You can substitute evaporated milk mixed with ½ cup sugar or a drizzle of white chocolate ganache.
Can I use homemade cranberry sauce?
Absolutely! Homemade sauce gives a fresher, more tart flavor.
Can I use whipped cream instead of whipped topping?
Yes, but stabilized whipped cream works best to prevent it from melting or separating.
Is it possible to use a different cake flavor?
Yes, vanilla, lemon, or even spice cake mix pairs beautifully with cranberry sauce.
Can I use leftover cranberry sauce from Thanksgiving?
Definitely! This recipe is a great way to repurpose leftovers.
How can I make this cake dairy-free?
Use dairy-free cake mix, coconut condensed milk, and a dairy-free whipped topping alternative.
How long should I chill the cake before serving?
At least 2 hours, but overnight chilling gives the best texture and flavor.
Can I bake this as cupcakes instead?
Yes! Just adjust the baking time to about 18–20 minutes and poke smaller holes before topping.
Conclusion
Cranberry Sauce Poke Cake is the perfect way to celebrate the holidays with minimal effort and maximum flavor. Moist, creamy, and beautifully festive, it’s a dessert that impresses every time. Whether you’re using leftover cranberry sauce or making it from scratch, this cake is guaranteed to become a seasonal favorite.
PrintCranberry Sauce Poke Cake
A moist and festive cranberry sauce poke cake made with a simple white cake base infused with tart cranberry sauce and topped with fluffy whipped cream — perfect for the holidays.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 2 hrs 50 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box white cake mix (15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) whole berry cranberry sauce
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 tub (8 oz) whipped topping, thawed
- Fresh cranberries and mint leaves (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, prepare the cake mix according to the package instructions using water, oil, and eggs.
- Pour the batter into the prepared pan and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the top of the cake.
- In a medium saucepan, heat the cranberry sauce over medium heat until slightly thinned. Spoon the warm cranberry sauce over the cake, spreading evenly to fill the holes. Let cool completely.
- In a mixing bowl, whisk together the pudding mix and cold milk until thickened. Fold in whipped topping until smooth.
- Spread the pudding mixture over the cooled cake. Chill for at least 2 hours before serving.
- Garnish with fresh cranberries and mint leaves if desired.
Notes
- For extra flavor, add a teaspoon of orange zest to the cranberry sauce.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can substitute homemade cranberry sauce if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
