Description
This Festive Christmas Cranberry Poke Cake is a perfect holiday treat! A moist white cake soaked with tangy cranberry sauce and topped with a sweet glaze. It’s a delicious and colorful dessert that brings a touch of holiday cheer to your table.
Ingredients
Scale
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can whole berry cranberry sauce
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the white cake mix according to package instructions and pour the batter into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
- In a small saucepan, heat the cranberry sauce over low heat until warmed through.
- Pour the warm cranberry sauce over the cake, making sure it fills all the holes.
- In a small bowl, whisk together the powdered sugar and milk to make a glaze.
- Drizzle the glaze over the top of the cake.
- Allow the cake to cool completely before serving.
Notes
- You can garnish the cake with fresh cranberries or mint for a festive touch.
- This cake can be made a day in advance, and it will keep well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes