Description
Indulge in the festive flavors of our Christmas Cranberry Poke Cake! This delightful dessert features a moist, fluffy cake soaked in tangy cranberry sauce and topped with light whipped cream. Perfect for holiday gatherings, this poke cake is not only easy to make but also visually stunning, making it the star of your dessert table. Bring joy to your celebrations with each delicious slice!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs (room temperature)
- 1 cup whole milk (or almond milk)
- ½ cup vegetable oil (or melted butter)
- 1 cup cranberry sauce (homemade or store-bought)
- 2 cups whipped topping (store-bought or homemade)
- Fresh cranberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- Add eggs, milk, and vegetable oil; mix until smooth.
- Pour batter into the prepared pan and bake for 30-35 minutes or until golden brown. Check doneness with a toothpick.
- Cool slightly, then poke holes all over the cake using a fork.
- Spread cranberry sauce evenly over the warm cake and let it soak in.
- Once cooled completely, spread whipped topping over the cake and garnish with fresh cranberries.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: For a flavor twist, consider substituting cranberry sauce with raspberry or cherry. Enhance the taste by adding a hint of orange zest to the batter or sauce. Store leftovers covered in the fridge for up to three days; reheat slices in the microwave for moisture.