Cranberry Poke Cake is a festive and flavorful dessert that brings together tart fresh cranberries, a moist white cake base, and a creamy frosting for a truly indulgent treat. This dessert starts with a boxed white cake mix that’s baked in a 9×13-inch pan; while still warm, holes are poked throughout the top, allowing a luscious cranberry sauce to soak in and layer flavour and moisture. The final flourish of cream cheese and whipped cream frosting, paired with sparkling sugar and chopped pecans, gives it a lovely texture and visual appeal. This cake is perfect for holiday gatherings or any time you want an impressive-looking yet simple dessert, and the fact that you’re poking holes and pouring sauce in makes it extra fun.
Why You’ll Love This Cranberry Poke Cake Recipe
You’ll love this Cranberry Poke Cake because it delivers moistness, vibrant tart-sweet flavour, and easy preparation. The “poke” step means every slice has the cranberry sauce infused throughout, making each bite juicy and full of flavour. Plus, using a boxed cake mix for the base keeps the prep time down while the cranberry sauce and frosting elevate it into a dessert worthy of entertaining. The garnish of sparkling sugar and pecans offers a festive crunch that contrasts beautifully with the creamy frosting and bright sauce.
Ingredients
For the cake:
- 1 box white cake mix (15.25 ounces)
- 1 cup 2% milk
- 3 large eggs
- ⅓ cup vegetable oil
For the cranberry sauce:
- 12 ounces fresh cranberries (about 2 to 2½ cups)
- 1 cup granulated sugar
- 1 cup cranberry juice
- ½ teaspoon vanilla extract
- 1 tablespoon salted butter
For the frosting:
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1½ teaspoons vanilla extract
- 1½ cups heavy whipping cream, cold
To garnish:
- Coarse sparkling sugar
- Chopped pecans
Step-by-Step: How to Make Cranberry Poke Cake
- Prepare the cake base. Preheat your oven to 350 °F (about 175 °C). Spray a 9×13-inch baking pan with cooking spray. In a large mixing bowl (or stand mixer bowl), add the white cake mix, 1 cup milk, 3 eggs, and ⅓ cup vegetable oil. Mix for about 2 minutes, scraping the sides of the bowl as needed until the batter is smooth.
- Bake the cake. Pour the batter into the prepared pan and bake for about 21 to 26 minutes, or until the centre of the cake bounces back when you lightly touch it or a toothpick inserted comes out clean.
- Poke the cake. After removing from the oven, allow the cake to cool for about 5 minutes. Then, using the back (skinny end) of a wooden spoon or similar utensil, poke holes all over the top of the cake, spacing them so the sauce will seep into many areas.
- Make the cranberry sauce. While the cake is baking and cooling, prepare the sauce: In a saucepan over medium heat, combine the fresh cranberries, 1 cup sugar, and 1 cup cranberry juice. Stir until the sugar dissolves, then bring to a boil, stirring often. The cranberries will begin to pop and the mixture will turn richly red. Remove from heat, stir in the vanilla extract and the tablespoon of butter until melted and smooth. Allow the sauce to cool a little while you proceed.
- Soak the cake with sauce. Pour the cooled (but still pourable) cranberry sauce over the poked cake, letting it seep into the holes and saturate the cake base evenly.
- Make the frosting. In a stand mixer (or with hand mixer), attach the paddle (or mixing) attachment and beat the cream cheese, powdered sugar, and vanilla until light and fluffy. Then switch to the whisk attachment and gradually add the cold heavy whipping cream. Continue beating until the frosting is fully incorporated and forms soft peaks, about 3 to 5 minutes.
- Assemble and garnish. Spread the frosting evenly over the cranberry-soaked cake. Then sprinkle the coarse sparkling sugar and chopped pecans across the top for garnish.
- Chill and serve. Refrigerate the cake for at least an hour before serving to let everything set. When ready, cut into slices and serve chilled or at cool room temperature.
Helpful Tips
- Use fresh (not frozen) cranberries for best texture in the sauce.
- Poke the cake while slightly warm so the sauce soaks in better.
- Let the sauce cool slightly before pouring to prevent melting the cake structure.
- Chill the cake for an hour or more for better slicing and presentation.
- Wipe the knife between slices for a cleaner cut.
- Garnish just before serving for freshest texture and look.
Substitutions and Variations
- Use yellow cake mix instead of white for a richer base.
- Swap cranberry juice with orange or apple-cranberry juice for variation.
- Omit pecans for nut-free version or use almonds.
- Use low-fat cream cheese and less powdered sugar to lighten frosting.
- Try other berries like raspberries or cherries with matching juice.
- Add orange zest to the sauce for a citrus twist.
Storage Instructions
Cover the cake with plastic wrap or store in an airtight container in the refrigerator for 3 to 4 days. For freezing, wrap individual slices in plastic wrap and foil after flash-freezing, and store for up to 1 month. Thaw in the fridge overnight before serving.
Nutritional Information
Estimated per serving (15 servings):
- Calories: 391 kcal
- Carbohydrates: 56 g
- Protein: 5 g
- Fat: 17 g
- Saturated Fat: 10 g
- Trans Fat: 0.2 g
- Cholesterol: 78 mg
- Sodium: 320 mg
- Fiber: 1 g
- Sugar: 41 g
- Vitamin A: 661 IU
- Vitamin C: 5 mg
- Calcium: 133 mg
- Iron: 1 mg
Serving Suggestions
Serve this Cranberry Poke Cake chilled or at cool room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream. Garnish slices with fresh cranberries or a mint sprig for a festive touch. Pair with coffee or tea to balance the dessert’s richness.
Frequently Asked Questions About Cranberry Poke Cake
What is a poke cake?
A poke cake is made by baking a sheet cake, poking holes across the top, and pouring a liquid or sauce over it so the flavors infuse throughout. It creates a super moist, flavorful cake.
Can I use frozen cranberries?
Yes, but fresh cranberries yield the best texture. If using frozen, thaw and drain first to avoid watering down the sauce.
Do I have to use boxed cake mix?
No, you can use a homemade cake recipe if preferred. Just make sure it’s baked in a 9×13 pan and follow the poking and soaking steps.
How long should I chill the cake before serving?
Chill for at least 1 hour. For cleaner slices and better flavour, chill 2 to 3 hours or overnight.
Can I make this ahead of time?
Yes. Make the entire cake a day ahead and refrigerate. Add garnishes before serving to keep them fresh.
Conclusion
Thank you so much for trying this Cranberry Poke Cake recipe. I absolutely love how the tart cranberries and creamy frosting come together in every moist, flavour-packed bite. It’s simple enough for a weeknight dessert but festive enough for any celebration. I hope you enjoy making and sharing this cake with friends and family — it’s one of my favourite ways to mark special moments. Warm wishes to you in your kitchen and many happy, delicious baking adventures ahead. Enjoy!
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Cranberry Poke Cake
- Total Time: 1 hour 45 minutes (includes chilling)
- Yield: 15 servings 1x
Description
Cranberry Poke Cake is a vibrant, moist holiday dessert made with boxed cake mix, fresh cranberry sauce, and fluffy frosting.
Ingredients
For the cake:
1 box white cake mix (15.25 oz)
1 cup 2% milk
3 large eggs
⅓ cup vegetable oil
For the cranberry sauce:
12 oz fresh cranberries (2 to 2½ cups)
1 cup granulated sugar
1 cup cranberry juice
½ tsp vanilla extract
1 tbsp salted butter
For the frosting:
8 oz cream cheese, softened
1 cup powdered sugar
1½ tsp vanilla extract
1½ cups heavy whipping cream, cold
To garnish:
Coarse sparkling sugar
Chopped pecans
Instructions
- Prepare the cake base. Preheat your oven to 350 °F (about 175 °C). Spray a 9×13-inch baking pan with cooking spray. In a large mixing bowl (or stand mixer bowl), add the white cake mix, 1 cup milk, 3 eggs, and ⅓ cup vegetable oil. Mix for about 2 minutes, scraping the sides of the bowl as needed until the batter is smooth.
- Bake the cake. Pour the batter into the prepared pan and bake for about 21 to 26 minutes, or until the centre of the cake bounces back when you lightly touch it or a toothpick inserted comes out clean.
- Poke the cake. After removing from the oven, allow the cake to cool for about 5 minutes. Then, using the back (skinny end) of a wooden spoon or similar utensil, poke holes all over the top of the cake, spacing them so the sauce will seep into many areas.
- Make the cranberry sauce. While the cake is baking and cooling, prepare the sauce: In a saucepan over medium heat, combine the fresh cranberries, 1 cup sugar, and 1 cup cranberry juice. Stir until the sugar dissolves, then bring to a boil, stirring often. The cranberries will begin to pop and the mixture will turn richly red. Remove from heat, stir in the vanilla extract and the tablespoon of butter until melted and smooth. Allow the sauce to cool a little while you proceed.
- Soak the cake with sauce. Pour the cooled (but still pourable) cranberry sauce over the poked cake, letting it seep into the holes and saturate the cake base evenly.
- Make the frosting. In a stand mixer (or with hand mixer), attach the paddle (or mixing) attachment and beat the cream cheese, powdered sugar, and vanilla until light and fluffy. Then switch to the whisk attachment and gradually add the cold heavy whipping cream. Continue beating until the frosting is fully incorporated and forms soft peaks, about 3 to 5 minutes.
- Assemble and garnish. Spread the frosting evenly over the cranberry-soaked cake. Then sprinkle the coarse sparkling sugar and chopped pecans across the top for garnish.
- Chill and serve. Refrigerate the cake for at least an hour before serving to let everything set. When ready, cut into slices and serve chilled or at cool room temperature.
Notes
Chill before slicing for best results
Wipe knife between cuts for cleaner slices
Garnish just before serving for best texture
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 391
- Sugar: 41 g
- Carbohydrates: 41 g
- Protein: 5 g