Go Back

Cranberry Poke Cake

A delightful and moist vanilla cake with a vibrant cranberry sauce that brings a pop of tartness, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box yellow cake mix For the cake base.
  • 1 can cranberry sauce (14 oz) To create the poke effect.
  • 1 cup water For mixing with the cake batter.
  • 1/2 cup vegetable oil Adds moisture to the cake.
  • 3 large eggs For binding and structure.
Topping Ingredients
  • 1 cup whipped cream For topping the cake.
  • to taste Fresh cranberries For garnishing.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until smooth.
  3. Pour the batter into a greased 9×13 inch baking dish.
Baking
  1. Bake in the preheated oven for about 30-35 minutes or until a toothpick comes out clean.
  2. Once out of the oven, cool for 10 minutes.
  3. Poke holes in the cake with a fork about an inch apart.
  4. Spoon cranberry sauce over the warm cake, allowing it to seep into the holes.
  5. Let the cake cool completely.
Topping
  1. Spread a generous layer of whipped cream on top of the cooled cake.
  2. Garnish with fresh cranberries.

Notes

For a twist, you can use lemon or chocolate cake mix instead of yellow. Ensure the cake cools completely before adding cranberry sauce for best absorption.