Cranberry Poke Cake

If you’re looking for a dessert that’s both festive and easy to make, look no further than Cranberry Poke Cake. This simple yet delicious cake is a perfect addition to your holiday dessert table, offering a delightful blend of sweet and tart flavors. Whether you’re hosting a holiday gathering or simply craving a seasonal treat, this cranberry poke cake will surely become a favorite!

What is Poke Cake?

Poke cake is a fun and unique dessert where a baked cake is “punched” with holes, and then a flavorful liquid (like sweetened condensed milk, Jell-O, or fruit syrup) is poured over it. The liquid soaks into the cake, making it moist and adding extra flavor. The result is a tender, flavorful cake with a burst of sweetness in every bite. Cranberry poke cake takes this classic concept and incorporates the tangy, sweet taste of cranberries, perfect for the winter months.

Ingredients You’ll Need

To make cranberry poke cake, you’ll need the following ingredients:

• 1 box of white cake mix (or your favorite cake mix)
• 3 large eggs
• 1/2 cup of vegetable oil
• 1 cup of water
• 1 can (14 oz) of sweetened condensed milk
• 1 cup of cranberry sauce (homemade or store-bought)
• 1/2 cup of heavy cream
• 1/2 cup of powdered sugar
• Fresh cranberries (for garnish, optional)

Step-by-Step Instructions

this recipe

1. Preheat the Oven and Prepare the Cake Mix:
   Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and prepare the white cake mix according to the package instructions. This typically involves combining the cake mix, eggs, oil, and water, and mixing until smooth.
2. Bake the Cake:
   Pour the batter into the prepared baking dish and bake according to the package instructions (usually 30-35 minutes). You can check if the cake is done by inserting a toothpick into the center – it should come out clean.
3. Poke Holes in the Cake:
   Once the cake is done baking, remove it from the oven and allow it to cool for about 10 minutes. Then, use the handle of a wooden spoon or a similar tool to poke holes evenly across the entire cake. Be sure to poke all the way down to the bottom of the cake.
4. Prepare the Cranberry Sauce Mixture:
   In a small bowl, mix together the sweetened condensed milk and cranberry sauce. If you want a smoother texture, you can blend the cranberry sauce before mixing. Stir until well combined.
5. Pour the Mixture Over the Cake:
   Slowly pour the cranberry sauce mixture over the cake, making sure it fills the holes and evenly coats the surface. Allow the cake to soak for at least 30 minutes, so the liquid can seep into the cake.
6. Make the Topping:
   In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Spread this whipped topping evenly over the cooled cake, covering it completely.
7. Garnish and Serve:
   For a festive touch, garnish the cake with fresh cranberries. You can also add a sprinkle of powdered sugar for extra sweetness. Serve chilled or at room temperature for the best flavor.

Why You’ll Love Cranberry Poke Cake

• Simple to Make: With just a few ingredients and easy steps, this cake comes together quickly and effortlessly.
• Perfect for the Holidays: The tart cranberry flavor makes this cake an ideal dessert for Thanksgiving, Christmas, or any winter gathering.
• Moist and Flavorful: The poke cake method ensures every bite is moist and packed with flavor, and the cranberry topping adds a perfect balance of sweet and tangy.

Tips for the Best Cranberry Poke Cake

• Use Homemade Cranberry Sauce: For an extra special touch, make your own cranberry sauce with fresh cranberries, sugar, and a bit of orange zest. It adds a fresh flavor that elevates the cake.
• Make Ahead: You can make the cake a day ahead and store it in the refrigerator. The flavors meld together beautifully overnight, making it even more delicious.
• Customizing the Topping: While whipped cream is a classic topping, you could also try cream cheese frosting or even vanilla pudding for a different twist.

Conclusion

Cranberry poke cake is a delightful dessert that combines the best of seasonal flavors with the fun and easy poke cake method. Its moist texture, combined with the sweet-tart cranberry flavor, makes it a crowd-pleaser for any occasion. Whether you’re celebrating the holidays or simply looking for a comforting treat, this cranberry poke cake will become your new go-to dessert.

Serving and Storage Tips for Cranberry Poke Cake

To ensure your Cranberry Poke Cake remains as delicious as the day it’s made, here are some helpful serving and storage tips:

Serving Tips

• Chill Before Serving: While you can serve the cake at room temperature, it’s best enjoyed after chilling for a few hours (or even overnight) in the refrigerator. This allows the flavors to meld together and ensures the cake stays moist.
• Slice Neatly: Use a sharp knife to cut clean slices. Since the cake is moist, a serrated knife works best to prevent it from falling apart.
• Garnish with Fresh Cranberries: For an extra pop of color and texture, top each slice with fresh cranberries before serving. This adds a festive touch that’s perfect for holiday gatherings.
• Pair with Coffee or Tea: The balance of tart and sweet flavors makes this cake a great pairing with a warm cup of coffee, tea, or even hot cocoa during the colder months.
• Serve with Whipped Cream: While the cake already has a creamy topping, adding a dollop of fresh whipped cream on each slice enhances the texture and adds extra richness.

Storage Tips

• Refrigeration: Since the cake is topped with whipped cream and contains dairy, it’s important to store it in the fridge. Cover the cake with plastic wrap or store it in an airtight container to prevent it from drying out. The cake will keep for up to 3 days in the refrigerator.
• Freezing: If you want to make the cake ahead of time, you can freeze it. For best results, freeze the cake without the topping. After baking, let the cake cool completely, then wrap it tightly in plastic wrap and foil before freezing. When ready to serve, thaw the cake in the fridge overnight and add the whipped cream topping before serving.
• Leftover Whipped Topping: If you have leftover whipped cream topping, store it in a separate airtight container in the fridge. It should last for about 1-2 days. Whisk it again before spreading on the cake if needed.

By following these serving and storage tips, you can enjoy your Cranberry Poke Cake for several days and even make it ahead for special occasions.

1. Can I use a different cake mix for cranberry poke cake?
Yes! While white cake mix is commonly used for cranberry poke cake, you can easily substitute it with other flavors like yellow cake mix or vanilla cake mix. You could also try a gluten-free cake mix if needed. The cranberry topping will still pair well with any of these options.

2. Can I make cranberry poke cake without sweetened condensed milk?
If you prefer a dairy-free or lighter option, you can substitute the sweetened condensed milk with a mixture of coconut milk and powdered sugar or a homemade fruit syrup. However, sweetened condensed milk adds a rich, creamy texture, so be sure to adjust the sweetness if using an alternative.

3. How long does cranberry poke cake last in the refrigerator?
Cranberry poke cake will last in the refrigerator for up to 3 days. Be sure to cover the cake with plastic wrap or store it in an airtight container to keep it fresh and prevent it from drying out.

4. Can I freeze cranberry poke cake?
Yes, you can freeze the cake before adding the whipped topping. Allow the cake to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. When ready to serve, thaw the cake in the refrigerator overnight and add the whipped cream topping before enjoying.

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