Holiday Cranberry Poke Cake

Cranberry Infusion

• 1 can whole‑berry cranberry sauce (14 oz/≈400 g)

• ½ cup water (or orange juice for extra citrus lift)

• ¼ cup granulated sugar (optional depending on tartness of sauce)

• Optional: ¼ tsp ground cinnamon or nutmeg for warming holiday spice

Topping & Garnish

• 1 container (≈8 oz/≈225 g) whipped topping (e.g., Cool Whip) or 1 cup heavy cream, whipped with 2 Tbsp powdered sugar & 1 tsp vanilla extract

• Optional: 4 oz (≈115 g) cream cheese, softened — for richer topping

• Festive red & green sprinkles, fresh cranberries or dried cranberries, grated white chocolate for garnish

Instructions

1. Bake the Cake

1. Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch (≈23×33 cm) baking pan.

2. Prepare the cake mix according to package instructions (or your scratch batter) using eggs, water and oil. Stir in sprinkles if using.

3. Pour the batter into the prepared pan and bake for ~25‑30 minutes, or until a toothpick inserted in the centre comes out clean.

4. Remove from oven and allow to cool for about 10 minutes on a cooling rack.

2. Poke & Fill

5. While the cake is still warm, use the handle of a wooden spoon (or a large straw) to poke holes all over the cake, spacing about 1 inch (2.5 cm) apart. The holes don’t need to go all the way through—about two‑thirds down is fine.

6. In a small saucepan, combine the cranberry sauce, water (or orange juice) and sugar (if using) and optional spices. Heat gently over medium heat, stirring until the sauce is smooth and slightly warmed (not boiling).

7. Pour the warmed cranberry mixture slowly over the cake, allowing it to drain into each hole and coat the surface evenly. Use a spatula to help spread if needed.

8. Let the cake cool completely to room temperature. Then cover and chill in the refrigerator for at least 2‑4 hours (or overnight) so the flavours meld and the filling sets.

3. Topping & Garnish

9. In a bowl, whip the heavy cream into stiff peaks (if using) and mix in vanilla. If using whipped topping, simply fluff and stir. If you opted for cream cheese, beat the softened cream cheese until smooth, then fold in whipped topping or whipped cream & powdered sugar.

10. Spread the topping evenly over the chilled cake. Sprinkle decorative sprinkles, cranberries, and/or white chocolate drizzle on top.

11. Cut into squares (12‑16 pieces) and serve cold.

12. Store leftovers covered in the refrigerator for up to 4‑5 days.

Tips for Success

• Even hole‑spacing ensures every piece gets cranberry saturation.

• Cool before topping — if the cake is still warm, the topping may melt and lose structure.

• Make ahead friendly — the cake can be baked the day before, poured with cranberry sauce and chilled overnight; add topping just before serving.

• Flavor tweaks — Add orange or lemon zest to the cranberry sauce for brightness. A splash of vanilla or almond extract adds subtle depth.

• Cake mix vs scratch — Using a boxed mix speeds things up, but a good homemade vanilla sponge works beautifully too.

• Chill to set — The chilling time lets the poke‑holes fill and the topping settle, making slices clean and flavour rich.

Variations

• White chocolate cranberry version: Drizzle white chocolate on top and add chopped dried cranberries for texture.

• Gluten‑free option: Use a gluten‑free vanilla cake mix.

• Cream cheese frosting upgrade: Instead of whipped topping alone, blend cream cheese with powdered sugar and vanilla, then fold in whipped cream for a richer finish.

• Fruit twist: Substitute raspberry sauce or cherry pie filling for cranberry in warmer seasons.

• Nutty crunch: Sprinkle chopped toasted pecans or walnuts between the topping and sprinkles layer.

Storage & Reheating

• Storage: Keep the cake covered in the refrigerator for up to 4‑5 days. Flavours deepen over time.

• Freezing: You can freeze the cake (without topping) wrapped tightly in plastic and foil for up to 2‑3 months. Thaw overnight in the fridge, then add topping before serving.

• Serving tip: Remove from fridge ~10‑15 minutes before serving to soften slightly for best texture.

Nutrition Facts (Approximate per Serving)

Based on 12 servings, using boxed cake mix, canned cranberry sauce and whipped topping:

• Calories: ~ 310 kcal

• Carbohydrates: ~ 42 g

• Protein: ~ 3–4 g

• Fat: ~ 15 g

• Fiber: ~ 1 g
  Note: These are estimates—actual values vary based on brands and portion size.

FAQ

Q: Can I use homemade cake instead of a mix?
A: Absolutely! A vanilla sponge or white cake works wonderfully. Just use a 9×13 pan and poke‑hole technique the same way.

Q: Do I have to use canned cranberry sauce?
A: No—fresh or frozen cranberries can be cooked down with sugar and a splash of juice to make a sauce. Adjust sugar as needed.

Q: What if I don’t have whipped topping?
A: You can whip 1 cup (≈240 ml) heavy cream with 2‑3 Tbsp powdered sugar and 1 tsp vanilla until stiff peaks form, then spread that on top.

Q: Why does the cake need to chill before topping?
A: Chilling helps the cranberry layer set into the holes, so the topping sits cleanly and slices keep their shape.

Related Recipes

• White Chocolate Cranberry Pound Cake

• Raspberry Poke Cake with Lemon Cream

• Chocolate Peppermint Poke Cake (holiday variant)

• Pumpkin Poke Cake with Caramel Drizzle

Conclusion

This holiday cranberry poke cake is the kind of dessert that shines without complexity. With moist cake, tart cranberry ribbons, and a light, creamy topping, it brings festive flavor, color and ease to your dessert table. Whether you’re sharing with family, friends or keeping something delicious for yourself, this cake will become a go‑to for every holiday gathering. Bake it, chill it, slice it—and watch the smiles happen. Happy baking and happy holiday season! 🎄