There’s nothing quite as festive and crowd-pleasing on a holiday table as a vibrant Christmas Cranberry Poke Cake. Imagine a tender, white cake that’s luxuriously moist and blushing pink from cranberry gelatin, topped with a sweet tangle of cranberry sauce and a dreamy layer of whipped topping. Each slice is eye-catching and bursting with holiday flavors, making this easy dessert a true showstopper for your Christmas celebrations.
Ingredients You’ll Need
This magical cake comes together with wonderfully simple ingredients, but each one serves a special purpose: from the fluffy cake base to the sparkling fruit topping, it’s a team effort that guarantees holiday joy in every bite. Here’s why you’ll love (and need) every component for your Christmas Cranberry Poke Cake:
- White cake mix: Delivers a soft, neutral-flavored base that lets the cranberry flavors shine.
- Egg whites, water, and oil: These are typically called for on the cake mix box and help make your cake light and tender.
- Whole berry cranberry sauce: A punch of tart fruitiness and a beautiful ruby-red layer on top.
- Cranberry or raspberry-flavored gelatin: Infuses the cake with berry tang and that gorgeous, festive hue.
- Boiling water: Dissolves the gelatin for a smooth pour that seeps perfectly into the cake holes.
- Cold water: Helps cool down the gelatin mixture so it sets nicely within the cake.
- Whipped topping (like Cool Whip): Adds a billowy, creamy cloud to finish the cake with a light touch.
- Fresh cranberries (optional): For a crunchy, tart pop and an extra-pretty garnish.
- Zest of 1 orange (optional): Brings a bright, citrusy note that pairs wonderfully with cranberry.
- Nonstick cooking spray: Ensures your cake lifts easily from the pan, keeping every slice picture-perfect.
How to Make Christmas Cranberry Poke Cake
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F and generously greasing a 9×13-inch baking dish with nonstick cooking spray. Mix your white cake according to the package instructions—usually with egg whites, water, and oil—and pour the batter into your prepared pan. Slide it into the oven and bake for 28 to 32 minutes, until a toothpick comes out clean. This forms the soft, sturdy base your Christmas Cranberry Poke Cake needs to hold all that delicious berry goodness.
Step 2: Let the Cake Cool & Poke the Holes
Once the cake has baked to golden perfection, set it aside to cool for 15 minutes; this makes it just firm enough to poke without tearing, but still warm enough to welcome the gelatin. Using the handle of a wooden spoon, poke holes all over the surface of the cake. The more holes you poke, the more the fruity gelatin can seep in, creating those lovely, colorful stripes throughout each slice.
Step 3: Mix and Pour the Gelatin
In a medium bowl, dissolve the cranberry or raspberry gelatin in 1 cup of boiling water, stirring until completely smooth. Follow up with 1 cup of cold water to temper the temperature. Now, slowly and evenly drizzle the gelatin mixture over the entire cake, making sure it sinks into each hole you’ve created. You’ll see the cake soak up that luminous berry color right before your eyes!
Step 4: Chill the Cake
Once the gelatin is poured, it’s time for a chill—literally. Place your cake in the refrigerator for at least 2 hours, or until fully set and cooled. This crucial step lets the gelatin firm up inside the cake, leaving you with those signature poke cake stripes and an irresistibly moist crumb.
Step 5: Add the Cranberry Sauce Layer
Spread the whole berry cranberry sauce gently and evenly over the chilled cake. This gives your Christmas Cranberry Poke Cake that unforgettable burst of juicy cranberry on top, providing both texture and extra tartness with every bite.
Step 6: Top with Whipped Topping
Dollop the whipped topping over the cranberry layer, then use a spatula to smooth it into a luscious, snowy blanket. For an extra festive touch, try folding in some orange zest for hints of citrus!
Step 7: Garnish and Serve
Finish your cake with a scattering of fresh cranberries and a sprinkle of bright orange zest, if you like. Chill the finished cake for another 30 minutes before cutting into generous squares and sharing with family and friends.
How to Serve Christmas Cranberry Poke Cake
Garnishes
The “wow” factor of Christmas Cranberry Poke Cake lies in its cheery finish. Brighten each slice with a sprinkle of fresh cranberries—whole, halved, or even sugared for sparkle. A touch of orange zest adds color, fragrance, and a fresh pop that catches everyone’s eye on the dessert table.
Side Dishes
Serve your cake alongside other classic holiday treats like spiced nuts, sugar cookies, or a scoop of vanilla ice cream. A hot mug of mulled cider, coffee, or rich hot chocolate makes the perfect cozy pairing for this bright and fruity dessert.
Creative Ways to Present
Get playful by cutting the cake into festive shapes with cookie cutters or layering fun-sized squares in small glasses for individual trifle servings. For a buffet, pre-slice and decorate each piece with a swirl of whipped topping and a single cranberry—the look is irresistible.
Make Ahead and Storage
Storing Leftovers
Cover the cake tightly with plastic wrap or store it in an airtight container in the fridge. The flavors meld and deepen overnight, and the cake stays moist for 3 to 4 days—perfect for nibbling between big holiday meals!
Freezing
Yes, you can freeze Christmas Cranberry Poke Cake! For best results, freeze the cake after the gelatin step but before adding the cranberry sauce and whipped topping. Wrap it well, freeze for up to 2 months, and then thaw overnight in the refrigerator before finishing and serving.
Reheating
This cake is served chilled and doesn’t need reheating, but if you want to soften it a bit, let slices sit at room temperature for 10 to 15 minutes before serving. The flavors really shine when the cake is slightly cool and the layers are silky smooth.
FAQs
Can I use raspberry instead of cranberry gelatin?
Absolutely! If you can’t find cranberry-flavored gelatin, raspberry gelatin is a delicious and vibrant alternative that complements the cranberry sauce and keeps your Christmas Cranberry Poke Cake festive.
Do I have to use white cake mix, or can I use another flavor?
You can swap in a yellow or vanilla cake mix if you prefer, but the clean, neutral flavor of white cake lets the tart cranberries and gelatin stand out best in this classic treat.
Can I make Christmas Cranberry Poke Cake ahead of time?
Yes, and in fact, this cake gets even better when made a day in advance! The flavors meld and the cake absorbs extra moisture, resulting in a rich, tender crumb.
Is there a homemade whipped cream substitute for the topping?
Absolutely! You can whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form, then spread it over the cake for a lighter, less sweet finish than traditional whipped topping.
What’s the best way to poke holes in the cake?
The handle of a wooden spoon works best, but you can also use a skewer or the round end of a chopstick. Aim for holes spaced about 1 inch apart so the gelatin distributes evenly for that signature look and taste.
Final Thoughts
If you’re looking to bring color, sparkle, and sheer joy to your dessert table, don’t miss the chance to make a Christmas Cranberry Poke Cake. It’s simple, stunning, and utterly delicious—a holiday tradition waiting to happen in your kitchen. Give it a try and let the sweet celebration begin!
Print
Christmas Cranberry Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the festive spirit with this Christmas Cranberry Poke Cake that combines the flavors of cranberry and orange in a delightful dessert. A white cake infused with cranberry gelatin, topped with whole berry cranberry sauce and whipped cream, makes for a perfect holiday treat.
Ingredients
White Cake:
- 1 box white cake mix (plus ingredients listed on the box, typically egg whites, water, and oil)
Cranberry Gelatin Mixture:
- 1 can (14 oz) whole berry cranberry sauce
- 1 package (3 oz) cranberry or raspberry flavored gelatin
- 1 cup boiling water
- 1 cup cold water
Topping:
- 1 tub (8 oz) whipped topping (such as Cool Whip)
- 1/2 cup fresh cranberries (optional, for garnish)
- Zest of 1 orange (optional)
Others:
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Prepare white cake mix as per package instructions and bake.
- Poke Holes: Cool the cake slightly, then poke holes using a wooden spoon handle.
- Prepare Gelatin: Dissolve cranberry gelatin in boiling water, then add cold water. Pour over the cake.
- Chill: Refrigerate the cake for at least 2 hours.
- Add Toppings: Spread cranberry sauce over the cake, then top with whipped cream. Garnish with cranberries and orange zest.
- Chill and Serve: Chill for 30 minutes before serving.
Notes
- You can use raspberry gelatin instead of cranberry.
- For a tangy twist, add orange zest to the whipped topping.
- This cake tastes even better if made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
