When the holidays roll around or you just want something sweet with a little tangy twist, I love breaking out this Cranberry Sauce Poke Cake with Whipped Topping Recipe. It’s cozy, festive, and the perfect way to turn simple ingredients into a dessert that feels special and inviting. You’ll notice how the cranberry sauce seeps into the cake, making each bite juicy and full of flavor—plus that whipped topping adds a light, creamy finish that everyone will ask for seconds on.

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In the Kitchen
Ingredients at a Glance
How to Make Cranberry Sauce Poke Cake with Whipped Topping Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

This Cranberry Sauce Poke Cake with Whipped Topping Recipe is your shortcut to a bursting-with-flavor dessert that's incredibly easy to throw together. I’ve found it hits that perfect balance of sweet and tart with a soft crumb that stays moist thanks to the cranberry sauce poked right into the cake.

Juicy and Tender Every Time: Poking holes after baking lets the cranberry sauce soak into the cake, enhancing moisture and flavor in every bite.
Golden, Satisfying Finish: A smooth whipped topping spread on chilled cake turns this simple treat into a showstopper that's creamy and light.
Simple Ingredients, Big Impact: Pantry basics like yellow cake mix plus spices and cranberries combine to create layers of warmth and zing.
Weeknight to Weekend Ready: Prep it ahead, chill it for a few hours, and you’ve got a dessert that’s practically effortless but WOW-worthy.

Ingredients at a Glance

For this Cranberry Sauce Poke Cake with Whipped Topping Recipe, selecting quality ingredients makes a difference. Opting for fresh spices and good-quality cranberry sauce elevates flavors beautifully, while thawing your whipped topping properly ensures it spreads easily.

Yellow Cake Mix: I prefer classic yellow for that tender crumb and mild vanilla flavor that pairs perfectly with tart cranberries.
Cinnamon and Nutmeg: Freshly ground if you can for deeper warmth and an inviting aroma.
Whole Berry Cranberry Sauce: The texture keeps this poke cake interesting, with little bursts of cranberry in every bite.
Frozen Whipped Topping: Thaw completely but keep it chilled for easy spreading and the best fluffy finish.
Dried Cranberries & Walnuts: Adds chew and crunch to balance the softness of the cake and whipped topping.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Cranberry Sauce Poke Cake with Whipped Topping Recipe

Step 1 — Mix and Bake Your Cake

Preheat your oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray for easy release. In a medium bowl, whisk the yellow cake mix with cinnamon and nutmeg until evenly combined – this is where those warm spices begin to shine. Then prepare the cake batter according to the box’s instructions (adding eggs, oil, and water as usual). Pour the batter into your greased pan and bake for about 30-35 minutes or until a toothpick comes out mostly clean with just a few moist crumbs attached. Remember, it’s better to slightly underbake than overbake for a soft, moist result.

Step 2 — Poke Holes and Pour Cranberry Sauce

Once your cake has cooled completely (this is key, so the sauce won’t melt off), grab the handle of a wooden spoon and poke holes all over the top of the cake. You don’t have to go crazy—about 20-30 holes spread evenly will do. Then, spoon the whole berry cranberry sauce generously over the cake, making sure to pour into the holes. You’ll notice the sauce slowly sinking in, soaking the cake from the inside out. Pop the cake into the fridge for at least four hours to let all that juicy flavor meld together beautifully.

Step 3 — Top with Whipped Topping and Garnishes

When your cake has chilled perfectly, spread the thawed whipped topping evenly over the entire surface. The contrast between the cool, smooth topping and the tangy soaked cake is heavenly. To finish, sprinkle dried cranberries and chopped walnuts on top for added texture and a festive look. These little touches add chew and crunch, making every forkful more interesting. Chill until you're ready to serve, and watch your guests delight in every bite.

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Things to Remember

A few tips I've learned while making this Cranberry Sauce Poke Cake with Whipped Topping Recipe help keep it tasting fresh and perfectly moist every time. Don't rush the cooling or chilling steps—they really make all the difference.

Doneness Cue: A toothpick with a few moist crumbs is perfect—avoid overbaking to keep the cake tender.
Temperature Trick: Make sure the cake is completely cool before poking holes to avoid the cranberry sauce running off.
Make-Ahead Move: This cake actually tastes better the next day after chilling overnight to let flavors meld.
Common Pitfall: Spreading whipped topping on a warm cake can cause it to melt and lose that fluffy texture—patience is key!

Ways to Serve It

Finishing Touches

For this Cranberry Sauce Poke Cake with Whipped Topping Recipe, the whipped topping really is the star finish. You can use store-bought frozen whipped topping for convenience or fresh homemade whipped cream if you want an extra creamy, slightly sweet touch. The dried cranberries and walnuts on top not only add texture but also make the cake feel festive and polished.

Plays Well With

Try pairing your cake with a simple cup of spiced tea or a rich cup of coffee to balance the tart cranberries with something warm and smooth. For a holiday spread, this poke cake pairs beautifully alongside nutty sides or a scoop of vanilla ice cream for added indulgence.

Simple Plating Upgrades

Want to dress it up a bit? Add a few fresh cranberries or a sprig of mint for color contrast. Serving slices on pretty dessert plates with a drizzle of melted white chocolate or a light dusting of powdered sugar elevates this humble poke cake to something special in seconds.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftover Cranberry Sauce Poke Cake with Whipped Topping Recipe in an airtight container or cover tightly with plastic wrap to keep out fridge odors. It stays fresh up to 4 days, though the whipped topping may lose a bit of its fluff over time but still tastes lovely.

Freezing Tips

This cake isn’t the best candidate for freezing due to the moisture from the cranberry sauce and whipped topping. If you must freeze, freeze the baked cake layer alone without sauce or topping, then thaw and assemble fresh when ready to serve for best texture.

Reheating Cranberry Sauce Poke Cake with Whipped Topping Recipe Without Drying Out

If you'd like your cake warmed, heat individual slices gently in the microwave for about 15 seconds—just enough to take the chill off without melting the whipped topping completely. You can also warm slices at 300°F in the oven wrapped loosely in foil for 8-10 minutes, but avoid overheating to keep it moist.

Frequently Asked Questions

Can I use homemade cake instead of boxed mix for the Cranberry Sauce Poke Cake with Whipped Topping Recipe?

Absolutely! A simple yellow or vanilla cake from scratch works wonderfully. Just ensure it’s baked and cooled completely before poking holes and adding the cranberry sauce.

Is it okay to use cranberry jelly instead of whole berry cranberry sauce?

Whole berry cranberry sauce is preferred because it adds lovely texture with the berries intact, but cranberry jelly will work in a pinch—just keep in mind it lacks the berry bursts.

How long does the poke cake last in the refrigerator?

Stored in an airtight container, it keeps well for up to 4 days. The flavors actually deepen, but be mindful the whipped topping may soften with time.

Can I substitute nuts for allergy reasons in the topping?

Certainly! You can swap walnuts for toasted coconut flakes, pumpkin seeds, or simply omit the nuts entirely for a nut-free version without compromising flavor.

Final Thoughts

This Cranberry Sauce Poke Cake with Whipped Topping Recipe feels like a hug on a plate—sweet, a little tart, and incredibly comforting. I’ve made it for casual dinners and holiday celebrations alike, and it never fails to get compliments. Give yourself plenty of time to let it chill and soak in all those vibrant flavors so every forkful shines. It's one of those desserts that proves you don’t have to fuss to impress, and I’m sure you’ll enjoy it as much as I do!

Full Printable Recipe