Cranberry Poke Cake Recipe (Christmas)
This easy Cranberry Poke Cake recipe is a favorite at family gatherings. Everyone loves the sweet deliciousness of a simple jello poke cake. This one blends the flavor of tart cranberries in to create the perfect cake to serve at the holidays.
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Servings: 16
Calories: 472kcal
Equipment
- Baking dish 9 X 13
- Large mixing bowl
- Hand held mixer
Ingredients
- 2 boxes Cake Mix white or yellow
- 6 large eggs
- 1 cup vegetable oil
- 1 cup water cold
- 1 cup water hot
- 1 cup milk
- 3 ouces Cranberry Jello
- 15 ounces Cranberry Sauce whole berry
- 8 ounces whipped topping
Instructions
To make the cake:
- Preheat the oven to 325 degrees. Spray a 9×13 baking dish with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine the two cake mixes, eggs, oil, milk, and 1 cup of cold water. Using a hand mixer or stand mixer, beat until no lumps appear. It will seem thin, but this is what you want.2 boxes Cake Mix, 6 large eggs, 1 cup vegetable oil, 1 cup water, 1 cup milk
- Pour into your prepared baking pan and bake for 50-60 minutes or until a toothpick inserted into the middle of the cake comes out clean and the top of the cake is golden brown.
- Remove the cake from the oven and place the baking pan on a wire rack. Do not remove the cake from the pan. Let the cake cool in the pan for about 20 minutes.
- Using a wooden spoon with a round handle to poke holes in rows about 1 inch apart in the cake. You want to push the handle about 3/4 of the way through the cake.
- Add the jello and boiling water to a medium mixing bowl and stir until the jello is dissolved. Place the jello in a pourable container such as a glass or plastic measuring cup. Slowly pour the jello over the top of the cake. First pour it into each of the holes and then pour any remaining liquid over the surface of the cake.1 cup water, 3 ouces Cranberry Jello
- Cover the cake with plastic wrap and place in the refrigerator for 4 hours or until the jello is set.
To make the frosting:
- Place the cranberry sauce in a medium mixing bowl and use a fork or other utensil to break it up until no large chunks remain.15 ounces Cranberry Sauce, 8 ounces whipped topping
- Add the cool whip to the bowl with the cranberry sauce and fold it together until fully combined. Spread the frosting over the top of the cake. Slice, serve, and enjoy!
Notes
This recipe makes thick squares of cake. You can cut them into 12, 16 or more pieces depending upon how large you would like your pieces.
Nutrition calculated for 16 pieces.
Nutrition
Serving: 1g | Calories: 472kcal | Carbohydrates: 68g | Protein: 6g | Fat: 20g | Sodium: 494mg | Fiber: 1g | Sugar: 40g
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