Description
Cranberry Sauce Poke Cake is a heartfelt, moist dessert that combines the nostalgic comfort of a yellow sponge with the vibrant, tart sweetness of whole berry cranberry sauce. By poking holes into the warm cake, the fruit infusion creates a flavor-packed masterpiece in every bite. Finished with a velvety layer of whipped topping, crunchy walnuts, and chewy dried cranberries, this festive treat is a perfect celebration of textures and warmth, bringing a soothing, homemade touch to any gathering.
Ingredients
1 box yellow cake mix (plus water, oil, and eggs as specified on the box)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 can (14 oz) whole berry cranberry sauce
16 ounces frozen whipped topping, thawed
1 cup dried cranberries
1/2 cup chopped walnuts
Instructions
Preheat your oven to 350 degrees F and grease a 9×13 inch baking dish.
Prepare the yellow cake mix according to the package directions, folding in the ground cinnamon and nutmeg before pouring into the prepared pan.
Bake for the time indicated on the cake mix box until a toothpick comes out clean.
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface of the cake at one-inch intervals.
Spread the whole berry cranberry sauce evenly over the top, ensuring it seeps deep into the holes.
Allow the cake to cool completely in the refrigerator.
Once cooled, spread the thawed whipped topping over the entire surface.
Top with the dried cranberries and chopped walnuts before serving.
Notes
Ensure the cake is completely cooled before adding the whipped topping, otherwise, it may melt. For a firmer set, chill the cake for at least 2 hours. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg