Cranberry Holiday Poke Cake (Print Version)
# Ingredients:
01 -
12 ounces of cranberries, fresh or frozen.
02 -
1 cup of juice from an orange.
03 -
1 cup and 2 tablespoons of granulated sugar.
04 -
A small pinch of cinnamon (if you like).
05 -
Dash of nutmeg and ginger (optional).
06 -
2 tablespoons of cornstarch.
07 -
1 package (16.25 oz) white cake mix with listed ingredients.
08 -
1 tablespoon of red-colored sprinkles.
09 -
1 tablespoon of green-colored sprinkles.
10 -
8 ounces of softened cream cheese.
11 -
1 cup of powdered confectioner's sugar.
12 -
1 and a half teaspoons vanilla extract.
13 -
2 and a half cups of whipped topping.
14 -
3.5 ounces of white chocolate.
15 -
1 tablespoon coconut oil.
16 -
A third of a cup of dried cranberries.
# Instructions:
01 -
Simmer together the cranberries, sugar, spices, and juice until softened. Stir in cornstarch, keep cooking until thick, then let it cool.
02 -
Follow package directions to make the cake mix. Stir in sprinkles before baking in a 9x13 pan at 350°F.
03 -
While the cake is warm, use a utensil to poke holes, then pour the cranberry filling over it. Refrigerate for a few hours or overnight.
04 -
Mix cream cheese with powdered sugar and vanilla extract. Fold in whipped topping, then layer it on the chilled cake.
05 -
Scatter dried cranberries on top. Combine melted white chocolate and coconut oil, then drizzle it over the cake.
# Notes:
01 -
Fresh whipped cream works great instead of store-bought topping.
02 -
Overnight refrigeration makes the flavors better.