If you’re hunting for a show-stopping dessert that will light up every holiday table, look no further than Christmas Cranberry Poke Cake. Each slice is a festive masterpiece: sweet-tart cranberry sauce seeps magically into tender white cake, topped with layers of creamy vanilla pudding and fluffy whipped cream. Bursts of ruby-red cranberries and a fresh mint finish make this cake truly sparkle—just the thing to make your next Christmas celebration both delicious and memorable.
Ingredients You’ll Need
What makes this Christmas Cranberry Poke Cake so irresistible? It’s the harmony of simple, pantry-friendly ingredients, each playing a starring role—adding their own unique flavor, texture, or festive flair to every bite.
- White cake mix: An easy base that bakes up tender and perfectly soaks in the cranberry goodness.
- Eggs, oil, and water: Combine with the mix to guarantee a moist, light cake (just follow the box directions for exact amounts).
- Cranberry sauce (2 cups): The star! Use whole-berry or jellied; both lend bright color, flavor, and the classic Christmas touch.
- Instant vanilla pudding mix (3.4 ounces): A silky-smooth layer that adds a gentle sweetness and lovely contrast to the tart cranberries.
- Cold milk (2 cups): Essential for thickening the pudding quickly and giving it a luscious texture.
- Heavy cream (1 cup): When whipped, it tops the cake with airy decadence that feels truly special.
- Powdered sugar (1/4 cup): Sweetens the whipped cream just right without any gritty texture.
- Vanilla extract (1 teaspoon): Brings warm, cozy flavor to the homemade whipped cream layer.
- Sweetened dried cranberries (1/2 cup): Chewy and jewel-like, they add pops of flavor and personality.
- Fresh cranberries and mint leaves (1/4 cup & to garnish): The final, festive touches that make this cake merry and bright.
How to Make Christmas Cranberry Poke Cake
Step 1: Bake the White Cake
Preheat your oven to 350°F (175°C) and grab your favorite 9×13-inch baking dish. Whip up the cake batter according to the box instructions—usually adding eggs, oil, and water—then pour it into your greased pan. Bake for 25 to 30 minutes, or until an inserted toothpick comes out clean. Set your kitchen timer and get ready for the heavenly aroma that fills the house!
Step 2: Poke and Pour the Cranberry Sauce
Once your cake has cooled for about 10 minutes (it should be warm but not steaming-hot), take the handle of a wooden spoon and gently poke holes all over the surface. Warm your cranberry sauce just a bit so it’s pourable, then slowly spoon it across the entire cake. Watch as it seeps into every crevice, infusing the cake with juicy, tart holiday flavor.
Step 3: Whip Up the Vanilla Pudding
In a mixing bowl, whisk together the instant pudding mix with two cups of cold milk. Stir for about two minutes until it thickens up—magically creamy! Spread this luscious pudding evenly over the cranberry layer. It creates an ultra-smooth, sweet blanket that pairs beautifully with the zesty fruit.
Step 4: Make and Spread the Whipped Cream
Now, for the glorious topping: Combine heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Using a hand mixer or stand mixer, beat until stiff peaks form. Don’t rush this step—the fluffier, the better! Gently spread your freshly whipped cream over the pudding layer like a snowy drift.
Step 5: Finish with Festive Toppings
Sprinkle sweetened dried cranberries for chewy bursts, then go wild decorating with fresh cranberries and a scatter of mint leaves. The final effect is pure winter wonderland—worthy of every holiday gathering!
How to Serve Christmas Cranberry Poke Cake
Garnishes
For picture-perfect slices, don’t skimp on garnishes! Let the snowy whipped cream be your canvas. A few artfully arranged fresh cranberries and a flash of mint make each serving pop with color and look straight out of a holiday catalog. If you want to step it up, a dusting of powdered sugar adds a frosty finish.
Side Dishes
Pair this cake with mugs of hot cocoa or mulled wine for a cozy, full-flavored dessert course. A fresh fruit salad or bowl of lightly sweetened vanilla ice cream also plays beautifully with the tart, creamy notes of your Christmas Cranberry Poke Cake.
Creative Ways to Present
Serve the cake directly from the baking dish for a casual crowd, or cut generous squares and arrange them on a big platter lined with holly leaves for dramatic effect. For a party, consider making mini poke cakes in ramekins—guaranteed to impress every guest!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (rare, but possible!), cover the cake tightly with plastic wrap or foil and pop it in the fridge. It’ll stay fresh and moist for up to three days—if it lasts that long!
Freezing
You can absolutely freeze Christmas Cranberry Poke Cake. Wrap individual slices in plastic wrap, then foil, and store in an airtight container for up to two months. Thaw overnight in the fridge before serving for best texture.
Reheating
This cake is meant to be enjoyed chilled or at room temperature, so there’s no need for reheating. Simply remove from the fridge about 10 minutes before serving to take off the Arctic chill, and it’s ready to wow all over again.
FAQs
Can I use homemade cranberry sauce?
Absolutely! If you want that classic, slightly rustic flavor, homemade cranberry sauce is a fabulous choice. Just make sure it’s not too chunky so it seeps well into the cake holes.
Do I have to use a white cake mix?
Not at all. While white cake keeps things extra festive and lets the cranberry color pop, you can use vanilla or even yellow cake mix if that’s what you have on hand.
Can I swap out the homemade whipped cream for something simpler?
Of course! If you’re in a hurry, a tub of whipped topping does the trick and saves time. But if you have a few extra minutes, making your own fresh whipped cream elevates the whole experience.
How far in advance can I make Christmas Cranberry Poke Cake?
This cake is actually better when made a day ahead! Prepping it the night before lets the cranberry and pudding layers meld beautifully into the cake, resulting in maximum flavor and moistness.
What’s the best way to get perfectly neat slices?
For those pristine, Instagram-worthy pieces, use a sharp knife dipped in hot water and wiped dry between cuts. Serving it slightly chilled also helps the layers hold together brilliantly.
Final Thoughts
There’s just something magical about gathering loved ones around a big, beautiful Christmas Cranberry Poke Cake. When you see those red and white layers, you know you’re in for a treat that tastes like the holidays. I can’t wait for you to try this recipe and see how quickly it becomes your new festive favorite!
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Christmas Cranberry Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes plus chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the festive flavors of the holiday season with this delightful Christmas Cranberry Poke Cake. A moist white cake is infused with cranberry goodness and layered with creamy vanilla pudding and whipped cream, creating a luscious dessert perfect for celebrations.
Ingredients
Cake:
- 1 box white cake mix, plus ingredients listed on the package (eggs, oil, water)
Cranberry Layer:
- 2 cups cranberry sauce (canned or homemade)
Pudding Layer:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups cold milk
Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- 1/2 cup sweetened dried cranberries
- 1/4 cup fresh cranberries and mint leaves for garnish
Instructions
- Preheat oven and prepare the cake: Preheat oven to 350°F. Prepare cake mix according to package directions and bake in a greased 9×13-inch baking dish.
- Poke and fill: Cool cake, poke holes, and pour warm cranberry sauce over the cake.
- Make pudding layer: Whisk pudding mix with milk until thickened and spread over the cranberry layer.
- Whip cream: Whip heavy cream, sugar, and vanilla until stiff peaks form, then spread over the pudding layer.
- Garnish and serve: Sprinkle with dried cranberries, and garnish with fresh cranberries and mint leaves before serving.
Notes
- For a tangier flavor, use whole-berry cranberry sauce.
- You can also swap the whipped cream for whipped topping for convenience.
- Best made the day before to allow flavors to meld.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34 g
- Sodium: 370 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
