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
Scale
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
