Christmas Poke Cake Recipe
Cranberry Poke Cake is the perfect mix of simple steps and impressive results, making it a favorite for any gathering. The combination of moist cake, fruity filling, and creamy frosting never fails to wow a crowd. You can make it ahead, store it easily, or freeze it and add the frosting later, so it’s always ready when you need it. It’s one of those desserts you’ll keep coming back to because it’s just that easy and always a hit.
Equipment
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 9x13 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
Calories: 419kcalCarbohydrates: 84gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 87mgSodium: 581mgPotassium: 136mgFiber: 1gSugar: 51gVitamin A: 200IUVitamin C: 0.4mgCalcium: 215mgIron: 2mg
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