Description
This Festive Christmas Cranberry Poke Cake is the perfect blend of sweet and tart! A moist white cake soaked with warm cranberry sauce and topped with a sugary glaze, this dessert is as delicious as it is beautiful. It’s a holiday treat that brings both color and flavor to your table!
Ingredients
Scale
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can whole berry cranberry sauce
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the white cake mix according to package instructions, then pour the batter into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
- In a small saucepan, heat the cranberry sauce over low heat until warmed through.
- Pour the warm cranberry sauce over the cake, making sure it fills all the holes.
- In a small bowl, whisk together the powdered sugar and milk to create a glaze.
- Drizzle the glaze over the top of the cake.
- Allow the cake to cool completely before serving.
Notes
- For an extra festive touch, top with a sprinkle of chopped nuts or a dollop of whipped cream before serving.
- Make sure to poke enough holes so the cranberry sauce can soak through the cake, but don’t poke too deep to avoid breaking the cake.
- If you prefer a stronger cranberry flavor, you can use homemade cranberry sauce or add extra cranberry sauce on top.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes