Christmas Cranberry Poke Cake Recipe

If there’s one dessert that practically screams “holiday cheer,” it’s this Christmas cranberry poke cake. Light, fluffy white cake meets the tart sweetness of cranberry sauce in a way that feels both nostalgic and fresh. Finished with a luscious layer of whipped topping and festive sprinkles, it’s as gorgeous as it is delicious. Whether you’re hosting a Christmas dinner or just want a festive treat to share with friends, this cake will have everyone coming back for seconds (and asking for the recipe). The best part? It’s surprisingly easy to make, so even if you’re juggling a holiday to-do list, you can whip this up with minimal stress.

this RECIPE

A sweet Christmas memory that inspired this recipe

Growing up, my family’s holiday baking tradition involved more powdered sugar and frosting than one kitchen should see in a year. But my favorite treat always seemed to be the simplest one—the poke cake. My grandmother used to make it with strawberry Jell-O for summer picnics, but one December, she decided to “Christmas-ify” it by using cranberry sauce instead. I can still remember watching her pour the cranberry mixture over the cake, the red streaks seeping into every nook and cranny. It looked like holiday magic in edible form. That first bite was pure bliss—sweet, tangy, and so perfectly festive. I’ve tweaked her recipe over the years, but every time I make it, I feel like I’m back in her cozy kitchen.

A quick history of poke cakes

Poke cakes first became popular in the 1970s when Jell-O advertisements introduced the concept of poking holes into a cake and pouring gelatin over the top. It was an instant hit because of how easy it was to make and how stunning it looked when sliced. Over the years, home bakers have taken the idea and run with it, experimenting with different fillings like puddings, fruit syrups, and even caramel. This cranberry version is a festive twist on the classic, combining the nostalgic texture of a poke cake with the tart brightness of cranberries—perfect for the holiday season.

Let’s talk ingredients: the stars of the show

This cake comes together with just a handful of ingredients, most of which you probably already have in your pantry. Here’s the rundown:

• White cake mix: This is the base of the cake and keeps things simple. You can swap it for yellow cake mix or even a homemade vanilla cake if you prefer.
• Cranberry sauce: The tangy, fruity filling that sets this cake apart. I’ve used both whole berry and jellied versions, and both work beautifully. If you’re feeling adventurous, you could even make your own cranberry sauce from scratch.
• Whipped topping: Light, fluffy, and slightly sweet, this is the “frosting” of the cake. You can use Cool Whip or make your own whipped cream if you’re feeling fancy.
• Vanilla extract: A little goes a long way to enhance the whipped topping’s flavor.
• Red and green sprinkles: These add a pop of holiday color and make the cake feel extra festive.

Kitchen gear: What you need to pull this off

No need to overcomplicate things here—this recipe is as simple as it gets. Here’s what you’ll need:

• 9×13-inch baking pan: The perfect size for this cake. If you don’t have one, a similar-sized pan will work.
• Wooden spoon or straw: For poking holes into the cake. I’ve tried using a fork in a pinch, but the holes weren’t big enough to soak up the cranberry goodness.
• Medium saucepan: To heat up the cranberry sauce mixture.
• Mixing bowl: For preparing the cake batter.
• Offset spatula or butter knife: To spread the whipped topping evenly.

Step-by-step: How to make this festive dessert

Let’s get baking! Here’s how to bring this cake to life:

1. Bake the cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan, then prepare the white cake mix according to the package instructions (mine called for eggs, water, and vegetable oil). Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool for about 10-15 minutes.Pro tip: Don’t skip greasing the pan—poke cakes can be sticky!
2. Make the cranberry filling: While the cake cools, heat the cranberry sauce, 1/2 cup water, and sugar in a medium saucepan over medium heat. Stir until well blended, then remove from the heat and let it cool slightly.Personal note: I once skipped the sugar, thinking the cranberry sauce would be sweet enough on its own, and the filling turned out too tart. Don’t make the same mistake!
3. Poke the cake: Using the handle of a wooden spoon or a straw, poke holes all over the cake, spacing them about 1 inch apart.Fun fact: This step is oddly therapeutic—just don’t get carried away and turn your cake into Swiss cheese!
4. Add the cranberry filling: Pour the warm cranberry mixture over the cake, making sure it seeps into all the holes. Let the cake cool completely, then refrigerate it for at least 2 hours to let the flavors meld together.
5. Top it off: Mix the whipped topping with vanilla extract and spread it evenly over the chilled cake. Sprinkle on the red and green sprinkles for that final festive touch.
6. Slice and serve: Cut into squares and serve chilled. Watch it disappear!

Variations and adaptations to try

This cake is endlessly customizable. Here are a few ideas to mix things up:

• Gluten-free: Use a gluten-free white cake mix, and double-check that your other ingredients are gluten-free too.
• Vegan: Substitute a vegan cake mix, use a plant-based whipped topping, and replace eggs with a flaxseed or applesauce alternative.
• Citrus twist: Add a teaspoon of orange zest to the cranberry sauce mixture for a citrusy zing.
• Berry swap: Swap out the cranberry sauce for raspberry or cherry pie filling for a different fruity flavor.
• Chocolate lover’s version: Use a chocolate cake mix and top it with chocolate shavings instead of sprinkles for a decadent twist.

Presentation ideas: Make it party-ready

For a party-worthy presentation, serve this cake on a festive platter and scatter extra sprinkles around the edges. You can also pipe rosettes of whipped topping along the edges for a more polished look. Pair it with holiday-themed plates or napkins for an extra festive vibe.

What to drink with this cake

This cake pairs beautifully with:

• Hot chocolate: The richness of cocoa complements the tart cranberry filling.
• Mulled wine: For a grown-up option, the warm spices in mulled wine are a perfect match.
• Coffee or tea: A classic pairing that never fails.

Storage and reheating tips

Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If you’re making it ahead, wait to add the whipped topping until the day you plan to serve it. This cake is best served chilled, so there’s no need to reheat it.

Adjusting for different serving sizes

Need a smaller cake? Halve the ingredients and use an 8×8-inch pan. For a crowd, double the recipe and bake it in two pans. Just keep an eye on the baking time—it may need a few extra minutes if your pans are crowded in the oven.

Common hiccups (and how to avoid them)

• Too many holes: Keep the spacing about 1 inch apart, or the cake might get too soggy.
• Runny whipped topping: Make sure the cake is completely chilled before spreading the topping.

Ready to bake your way to Christmas cheer?

This Christmas cranberry poke cake is a guaranteed crowd-pleaser, whether you’re serving it after dinner or bringing it to a holiday potluck. It’s festive, flavorful, and so simple to make that you’ll want to add it to your holiday traditions. Don’t be afraid to put your own spin on it—I’d love to hear how you make it yours!

FAQs

1. Can I use fresh cranberries instead of canned cranberry sauce?
Absolutely! Cook fresh cranberries with water and sugar until they burst and form a sauce, then use that as your filling.

2. Can I freeze this cake?
Yes, but freeze it without the whipped topping. Add the topping and sprinkles after thawing.

3. Can I make this cake ahead of time?
Definitely! It actually tastes better the next day after the flavors have melded together.

4. Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream works beautifully—just make sure to stabilize it with a bit of powdered sugar.

5. What can I do with leftovers?
Store them in the fridge and enjoy within 3 days. Leftovers also make a great midnight snack!

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