Cranberry Sauce Poke Cake with Whipped Topping Recipe
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4.6 from 4 reviews
This Cranberry Sauce Poke Cake with Whipped Topping is a festive and moist dessert perfect for holiday gatherings. A spiced yellow cake base is baked and then poked to allow whole berry cranberry sauce to seep in, creating a flavorful, tangy surprise in every bite. Topped with smooth whipped topping, dried cranberries, and crunchy walnuts, this cake combines traditional holiday flavors in a simple yet elegant way.
Total Time:4 hours 55 minutes
Yield:12 servings
Ingredients
Cake
1 box yellow cake mix
Ingredients required to prepare the cake mix as per box instructions (typically eggs, oil, and water)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Topping and Filling
1 can whole berry cranberry sauce (approximately 14 ounces)
16 ounces frozen whipped topping, thawed
1 cup dried cranberries
1/2 cup chopped walnuts
Instructions
Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking dish thoroughly with nonstick cooking spray to ensure the cake doesn’t stick.
Prepare cake batter: In a large bowl, pour the yellow cake mix. Add cinnamon and nutmeg, then whisk to combine all dry ingredients evenly. Add the remaining ingredients as specified on the cake mix box (usually eggs, oil, and water) and mix until smooth.
Bake the cake: Pour the prepared batter into the greased baking dish and place it in the oven. Bake according to the time stated on the cake mix box, generally around 35 to 40 minutes, until a toothpick inserted comes out clean.
Cool and poke cake: Let the cake cool completely in the pan. Once cooled, use the handle of a wooden spoon to poke holes evenly all over the surface of the cake. These holes will allow the cranberry sauce to soak in.
Add cranberry sauce and chill: Spread the whole berry cranberry sauce generously over the top of the cake, making sure to fill the holes with sauce. Cover the cake and place it in the refrigerator to chill for at least 4 hours, allowing the sauce to absorb and the flavors to meld.
Finish with topping and garnish: When ready to serve, spread the thawed whipped topping evenly over the chilled cake. Sprinkle dried cranberries and chopped walnuts on top for added texture and festive flair.
Notes
For a homemade touch, add freshly grated orange zest to the cranberry sauce before spreading for extra citrus flavor.
If walnuts are an allergy concern, substitute with chopped pecans or omit entirely.
Allowing the cake to chill overnight intensifies the flavors and texture.
Use a quality yellow cake mix or homemade yellow cake batter for best results.
Ensure the cake is fully cooled before poking and adding cranberry sauce to prevent it from becoming too soggy.
