Print

Cranberry Sauce Poke Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, prepare the cake mix according to the package instructions using water, oil, and eggs.
  3. Pour the batter into the prepared pan and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the top of the cake.
  5. 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.
  6. In a mixing bowl, whisk together the pudding mix and cold milk until thickened. Fold in whipped topping until smooth.
  7. Spread the pudding mixture over the cooled cake. Chill for at least 2 hours before serving.
  8. 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

Find it online: https://thefamilycooking.com/cranberry-sauce-poke-cake/