Christmas Poke Cake is one of those recipes that just works—simple ingredients, straightforward steps, and a result that looks and tastes like you spent hours in the kitchen. Whether you’re making it for a crowd or just treating yourself, this cake delivers that perfect mix of moist cake, fruity filling, and creamy frosting. If you love a dessert that’s both fun to make and always a hit, you’re in the right place.
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I love making this Cranberry Poke Cake it’s easy to prepare ahead of time and stores beautifully, making it stress-free for busy schedules. Plus, you can freeze the unfrosted cake and finish it with fresh topping right before serving, so it’s always at its best. This dessert has become my go-to when I want something that everyone can enjoy and that doesn’t take all day to make.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cranberry Poke Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this Cranberry Poke Cake is simple if you follow these steps. Trust me, it’s a breeze to whip up, and the results are worth every minute!
Preheat and Prepare
Start by preheating your oven to 325°F (162°C).
Grab a deep 9×13-inch cake pan and spray it generously with nonstick cooking spray so your cake doesn’t stick. Set it aside—you’ll need it in just a moment.
Mix the Batter
In a large mixing bowl, combine the cake mixes, eggs, oil, milk, and cold water.
Use a hand or stand mixer to beat the ingredients together until the batter is completely smooth and free of lumps. It might seem a little runny, but that’s exactly how it should be.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Bake the Cake
Pour the batter into your prepared cake pan, making sure it spreads out evenly. Pop it into the oven and bake for 50-60 minutes.
You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, let it cool for about 20 minutes.
Poke Holes
Take the handle of a wooden spoon or something similar and carefully poke holes into the cake.
Space them about an inch apart, and only poke about halfway through the cake. This part is fun, but take your time—you don’t want to go too deep or too shallow.
Add the Jello
In a medium mixing bowl, dissolve the cranberry jello in boiling water. Stir until it’s completely dissolved, then transfer it to a pourable container (a glass measuring cup works great). Slowly pour the jello over the cake, aiming for the holes first, then covering the surface.
Place the cake in the fridge, cover it, and let it chill for at least 4 hours so the jello sets properly.
Prepare the Frosting
Open the can of cranberry sauce and break it up in a bowl using a fork or spoon until it has a smoother, more spreadable texture.
Fold in the Cool Whip gently until it’s all combined into a light, fluffy frosting with that perfect cranberry tang.
Frost the Cake
Take the chilled cake out of the fridge and spread the cranberry Cool Whip mixture evenly over the top. Be as generous as you like!
Slice it up, serve to your lucky crowd, and enjoy every bite of this festive treat.
Recipe Notes and Expert Tips
I’ve got a few handy tips to make sure your Cranberry Poke Cake turns out perfectly every time:
- Don’t Over-Mix: While you want a smooth batter, avoid over-mixing as it can affect the cake’s texture.
- Poking Depth: Make sure you poke the holes about halfway down the cake—any deeper and the jello may sink to the bottom instead of soaking into the layers.
- Even Jello Coverage: Pour the jello slowly so it has time to soak into the holes and spread evenly across the cake.
- Cool Before Poking: Let the cake cool slightly before poking holes to keep the structure intact.
- Frosting Tip: Be gentle when folding the cranberry sauce into the Cool Whip to keep the frosting light and airy.
- Chill for Best Results: Refrigerate the cake for at least 4 hours to let the flavors come together and the jello fully set.
How to Store Leftover Christmas Poke Cake
If you’ve got leftovers, you’re in luck! Cover the cake tightly with plastic wrap or aluminum foil and store it in the fridge for up to 5 days.
If you want to freeze your Cranberry Poke Cake, it’s best to freeze it without the frosting. Wrap the unfrosted cake tightly in plastic wrap and a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months.
When you’re ready to serve, thaw the cake in the refrigerator overnight, then prepare and spread the frosting fresh for the best flavor and texture. This way the frosting stays fluffy and delicious!
What to Serve With Christmas Poke Cake
This cake pairs beautifully with a steaming mug of coffee or a creamy hot chocolate. For something extra special, serve it with a scoop of vanilla ice cream or a drizzle of cranberry sauce on the side to double down on that festive flavor.
More Easy Christmas Dessert Recipes for You to Try at Home
I’ve got plenty of other crowd-pleasing festive dessert recipes you’re going to love.
Christmas Poke Cake Recipe
Add Preferred SourceEquipment
Ingredients
- 30 ounces box white cake mixes 2 boxes
- 6 large eggs
- 1 cup vegetable oil
- 1 cup cold water
- 1 cup boiling water
- 1 cup whole milk
- 3 ounces box cranberry Jello
- 15 ounces can whole berry cranberry sauce
- 8 ounces tub Cool Whip
Instructions
- Preheat your oven to 325°F and grease a deep 9×13 cake pan with nonstick spray. Set it aside.
- In a large mixing bowl, combine the cake mixes, eggs, oil, milk, and cold water. Use a hand or stand mixer to beat the mixture until smooth and lump-free. The batter will be thin, which is exactly what you want.30 ounces box white cake mixes, 6 large eggs, 1 cup vegetable oil, 1 cup cold water, 1 cup whole milk
- Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for about 20 minutes.
- Using the handle of a wooden spoon, poke holes in the cake about an inch apart. Be careful not to poke all the way through; aim for just over halfway down.
- In a medium mixing bowl, dissolve the cranberry jello in boiling water. Stir until fully dissolved, then transfer it to a pourable container. Slowly pour the jello over the cake, focusing on filling the holes first, then covering the remaining surface. Cover the cake and refrigerate for at least 4 hours to let the jello set.3 ounces box cranberry Jello, 1 cup boiling water
- In a separate bowl, mash the cranberry sauce with a fork or spoon until it has a smoother, more spreadable consistency. Fold the Cool Whip into the cranberry sauce until fully combined.8 ounces tub Cool Whip, 15 ounces can whole berry cranberry sauce
- Spread the cranberry whipped topping evenly over the chilled cake. Slice, serve, and enjoy!
Notes
- Don’t Over-Mix: While you want a smooth batter, avoid over-mixing as it can affect the cake’s texture.
- Poking Depth: Make sure you poke the holes about halfway down the cake—any deeper and the jello may sink to the bottom instead of soaking into the layers.
- Even Jello Coverage: Pour the jello slowly so it has time to soak into the holes and spread evenly across the cake.
- Cool Before Poking: Let the cake cool slightly before poking holes to keep the structure intact.
- Frosting Tip: Be gentle when folding the cranberry sauce into the Cool Whip to keep the frosting light and airy.
- Chill for Best Results: Refrigerate the cake for at least 4 hours to let the flavors come together and the jello fully set.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
