Description
This nostalgic Cranberry Poke Cake is a comforting dessert that balances a moist, tender sponge with a vibrant, tart cranberry infusion. By poking holes into the freshly baked cake, a flavorful cranberry syrup seeps into every bite, creating a beautiful mosaic of color and a sophisticated taste. It is an incredibly forgiving and simple recipe, perfect for beginners and busy hosts alike, ensuring a moist, crowd-pleasing treat that remains delicious for days.
Ingredients
2 boxes white or yellow cake mix
6 large eggs, room temperature
1 cup vegetable or canola oil
1 cup cold water
1 package (3 oz) cranberry-flavored gelatin
1 cup hot water
1 tub (8 oz) whipped topping, thawed
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, combine the cake mixes, eggs, oil, and cold water until smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
While the cake bakes, dissolve the cranberry gelatin in the 1 cup of hot water and set aside.
Once the cake is removed from the oven, immediately use the handle of a wooden spoon to poke holes over the entire surface of the warm cake.
Slowly pour the cranberry gelatin mixture over the cake, ensuring it reaches all the holes.
Allow the cake to cool completely in the pan at room temperature.
Spread the whipped topping evenly over the cooled cake before serving.
Notes
Store the cake covered in the refrigerator to keep it moist. You can garnish the top with fresh cranberries or a sprig of mint for an extra festive touch.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg