Description
Indulge in the festive flavors of the holiday season with this delightful Christmas Cranberry Poke Cake. A moist white cake is infused with cranberry goodness and layered with creamy vanilla pudding and whipped cream, creating a luscious dessert perfect for celebrations.
Ingredients
Scale
Cake:
- 1 box white cake mix, plus ingredients listed on the package (eggs, oil, water)
Cranberry Layer:
- 2 cups cranberry sauce (canned or homemade)
Pudding Layer:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups cold milk
Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- 1/2 cup sweetened dried cranberries
- 1/4 cup fresh cranberries and mint leaves for garnish
Instructions
- Preheat oven and prepare the cake: Preheat oven to 350°F. Prepare cake mix according to package directions and bake in a greased 9×13-inch baking dish.
- Poke and fill: Cool cake, poke holes, and pour warm cranberry sauce over the cake.
- Make pudding layer: Whisk pudding mix with milk until thickened and spread over the cranberry layer.
- Whip cream: Whip heavy cream, sugar, and vanilla until stiff peaks form, then spread over the pudding layer.
- Garnish and serve: Sprinkle with dried cranberries, and garnish with fresh cranberries and mint leaves before serving.
Notes
- For a tangier flavor, use whole-berry cranberry sauce.
- You can also swap the whipped cream for whipped topping for convenience.
- Best made the day before to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34 g
- Sodium: 370 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
