Description
Cranberry Poke Cake is a vibrant, moist holiday dessert made with boxed cake mix, fresh cranberry sauce, and fluffy frosting.
Ingredients
Scale
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