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My holiday parties always feature this Cranberry Poke Cake as the star attraction. I can't help but smile when I notice guests swooning over those gorgeous cranberry streaks throughout. There's something truly wonderful about the way the soft, moist cake pairs with zesty cranberries and fluffy cream cheese topping. The finishing touches of melted white chocolate and bright cranberries on top turn this into a stunning centerpiece for any Christmas gathering.
What Makes This Dessert So Incredible
The red and white combo just screams holiday cheer. Those vibrant cranberry ribbons running through the cake, topped with cloud-like frosting and holiday sprinkles really catch everyone's eye. I'm crazy about how the sour cranberry balances out the sweet frosting. And guess what? You can whip it up days before your event, which saves tons of stress when you're busy playing host.
Your Shopping List
- White Cake Mix: Forms your cake foundation, using only whites from eggs to keep it snowy white.
- Cranberry Sauce: Warm it up for easier pouring, either from scratch or a can.
- Red and Green Sprinkles: Mixed into batter for holiday cheer.
- Cream Cheese: Let it sit out to soften for that luscious topping.
- Powdered Sugar: Brings sweetness to your frosting.
- Whipped Topping or Heavy Cream: Creates fluffiness in the frosting.
- Vanilla Extract: Adds depth to your topping.
- White Chocolate: For drizzling as a fancy finish.
- Dried Cranberries: Scattered on top for extra flair.
Step-By-Step Directions
- Bake the Cake
- Mix up the white cake following box directions but stick with egg whites only. Toss in sprinkles with a light hand and pop into a 9×13-inch pan.
- Poke the Cake
- After cooling a bit, grab a wooden spoon handle and poke rows of holes throughout.
- Add Cranberry Sauce
- Pour warmed sauce into every hole then spread leftover sauce across the top. Pop in the fridge for at least 4 hours or leave overnight.
- Make the Frosting
- Mix cream cheese with powdered sugar and vanilla until smooth. Gently mix in whipped topping or cream.
- Frost and Decorate
- Cover the cold cake with frosting, sprinkle dried cranberries around, and finish with white chocolate drizzles.
My Homemade Cranberry Filling
You can totally grab canned sauce, but my homemade version is worth the extra minutes. Just cook fresh cranberries with sugar, orange juice and a sprinkle of cinnamon and nutmeg—that's my special twist. A bit of cornstarch gives it the perfect thickness for cakes. The flavor difference is so worth the small effort.
Timing Tips
You can keep this treat in your fridge around 5 days, though at my place it vanishes way faster! I often bake the cake part early and stick it in the freezer, then thaw and add frosting the day before company comes. This trick saves so much time during crazy holiday rushes.
The Taste Experience
Each forkful brings such happiness. The tender cake drinks up the tangy cranberry filling wonderfully, while the cream cheese topping brings just enough sweetness. Those tiny cranberry bits add wonderful texture, and the cool frosting ties everything together in the most amazing way.
Fun Variations
I often throw in some orange zest for brightness or swap different fruit sauces when cranberries aren't around. The summer version with pineapple tastes amazing, and my kids always beg for the chocolate Oreo version. You can really get creative with poke cakes in so many ways.
Serving Suggestions
This cake tastes best straight from the fridge. I love topping each piece with a spoonful of fresh whipped cream. It always becomes the main attraction at dessert time and fits any holiday gathering perfectly. The festive red and white colors get everyone grabbing for a slice right away.
Why Everyone Asks For Seconds
This dessert has become my Christmas tradition. It hits that sweet spot between simple to make but fancy enough to wow your guests. The way the flavors work together with those beautiful cranberry swirls makes it perfect for any special occasion. Once you make it, you'll want it every Christmas—I guarantee it.
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Frequently Asked Questions
- → Could I swap in canned cranberry sauce?
Sure! While fresh gives the best taste and feel, canned whole cranberry sauce works too. Just warm it up a little and thin it if needed.
- → What’s the point of chilling the cake?
Letting the cake cool for a few hours or overnight gives the cranberry sauce time to settle and soak into the layers, making it extra tasty.
- → Is this good to prep ahead?
Yep, you can make this up to 2 days in advance. It actually tastes better after some time in the fridge.
- → Why do you mix coconut oil with the chocolate?
Coconut oil makes it easier to drizzle the chocolate by thinning it out and also gives a nicer texture when it hardens.
- → Can I swap Cool Whip for homemade cream?
Absolutely, just whip 1¼ cups of heavy cream into stiff peaks, and use that instead of 2½ cups of Cool Whip.