There’s something magical about the combination of tart cranberries, sweet cake, and a creamy topping, and that’s exactly what you’ll get with this Cranberry Poke Cake. It’s a dessert that’s perfect for the holidays, special gatherings, or anytime you’re craving something festive and indulgent. The beauty of poke cakes is in their simplicity: a moist, tender cake filled with fruity jello, and topped with a creamy layer that takes the dessert to the next level.
This Cranberry Poke Cake is no exception. It’s made with white cake mix, a burst of cranberry jello, and topped with a delicious cranberry Cool Whip frosting. Every bite is a perfect balance of sweetness and tartness, and the cake is incredibly moist thanks to the jello infusion. It’s the kind of dessert that everyone will rave about, and the best part? It’s super easy to make!
About The Recipe
Poke cakes are a great go-to for anyone looking to make a crowd-pleasing dessert with minimal effort. I’ve always loved the concept of a poke cake, but I wanted to elevate it with a festive cranberry twist, especially for the fall and winter months when cranberries are at their best. The tartness from the cranberry Jell-O and whole berry cranberry sauce pairs beautifully with the light, fluffy cake and the cool, creamy topping.
This cake is made with a boxed cake mix, but I promise, the addition of cranberry Jell-O and cranberry sauce makes it feel like a totally homemade treat. It’s a great way to create something beautiful and delicious in no time!
Here’s why this Cranberry Poke Cake will be your new favorite dessert:
- It’s simple to prepare, yet it looks impressive.
- It’s wonderfully moist due to the Jell-O infusion.
- The flavors of cranberry and whipped cream make it a perfect fit for any holiday or family gathering.
- The texture is a dream: a soft cake base, fruity filling, and a fluffy, creamy topping.
Ingredients & Equipment
Ingredients for the Cake
- 2 boxes of white cake mix (15.25 ounces each)
- 6 large eggs (room temperature)
- 1 cup vegetable oil
- 1 cup water
- 1 cup whole milk
- 1 3 oz box of cranberry Jell-O
- 1 cup boiling water
- 1 15 oz can of whole berry cranberry sauce
- 8 oz Cool Whip
Description of Key Ingredients:
- White Cake Mix: The foundation of this cake is a classic white cake mix. This not only makes the cake easy to prepare but also gives it a light and fluffy texture that’s perfect for absorbing the cranberry Jell-O.
- Cranberry Jell-O: The heart of this poke cake is the cranberry Jell-O. It soaks into the cake to infuse it with the tart flavor of cranberries, adding a refreshing and festive twist to the cake.
- Cranberry Sauce: Using whole berry cranberry sauce adds a rustic, homemade feel to the frosting and pairs wonderfully with the tartness from the Jell-O.
- Cool Whip: This creates a fluffy and creamy topping that complements the slightly tart cake, making every bite decadent and smooth.
Equipment Needed:
- 9×13 inch baking pan
- Parchment paper (optional for easy removal)
- Hand mixer or stand mixer (to mix the cake batter)
- Wooden spoon (for poking holes in the cake)
- Small bowl (for mixing the cranberry Jell-O)
- Large mixing bowl (for the cake batter)
- Rubber spatula (to fold in the frosting)
Instructions
How to Make the Perfect Cranberry Poke Cake
Step 1: Prepare the Cake
- Preheat your oven to 325℉ (163℃) and generously spray a 9×13 inch baking pan with non-stick cooking spray. Optionally, you can line the bottom with parchment paper for easier removal later.
- In a large mixing bowl, combine the two white cake mixes, eggs, vegetable oil, milk, and water. Using a hand mixer or stand mixer, beat the ingredients together until there are no lumps and the batter is smooth. It will appear thinner than typical cake batter, but that’s exactly what you want for the poke cake texture.
- Pour the batter into the prepared cake pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean (make sure the toothpick goes in deep enough to test the middle). Allow the cake to cool for about 20 minutes.
Step 2: Poke the Cake
- Once the cake has cooled slightly, use the handle of a wooden spoon or a similarly shaped object to poke holes all over the cake. Be sure to poke holes about every inch, but avoid going all the way through the cake—just over halfway down.
- Set the cake aside while you prepare the Jell-O.
Step 3: Prepare the Cranberry Jell-O
- In a small bowl, dissolve the cranberry Jell-O powder into 1 cup of boiling water. Stir until the powder is completely dissolved.
- Slowly pour the Jell-O over the top of the cake, starting with the holes and making sure the Jell-O fills them. Pour the remaining Jell-O evenly over the surface of the cake, ensuring the whole cake is covered with a glossy layer.
Step 4: Refrigerate
- Cover the cake and refrigerate it for at least 4 hours, or until the Jell-O is fully set and the cake has absorbed all the flavors. This step is crucial for allowing the cake to fully soak up the cranberry Jell-O and achieve that deliciously moist texture.
Frosting and Assembling the Cranberry Poke Cake
Step 5: Make the Cranberry Whipped Topping
- In a medium mixing bowl, empty the can of whole berry cranberry sauce. Using a fork or spoon, break up the large chunks of cranberry until the mixture has a smooth, slightly chunky texture that resembles a homemade-style cranberry sauce.
- Add the 8 oz of Cool Whip to the cranberry sauce. Using a spatula, gently fold the Cool Whip into the cranberry sauce until the two are fully combined, forming a light, airy, and creamy topping.
- Once the cake has fully chilled and the Jell-O is set, it’s time to frost!
Step 6: Frost the Cake
- Spread the cranberry Cool Whip mixture evenly over the top of the cake, covering the entire surface. The whipped topping will add a cool and creamy texture that contrasts perfectly with the cranberry Jell-O-soaked cake.
- For the finishing touch, you can add a few more fresh cranberries on top, or even a light dusting of extra sugar or a few mint leaves to enhance the visual appeal.
Step 7: Serve and Enjoy
- Cover the cake and refrigerate until you’re ready to serve. This cake is best enjoyed when it’s kept cool and moist from the Jell-O and whipped topping.
- Slice into squares and serve chilled. The balance of the sweet, tart cranberry Jell-O, the fluffy cake, and the creamy cranberry Cool Whip topping makes this dessert a showstopper.
