Christmas Cranberry Poke Cake
A festive dessert featuring a moist vanilla cake soaked in cranberry sauce, topped with vanilla pudding and whipped cream, perfect for holiday gatherings.
Ingrédients
For the Cake
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
For the Topping
- 1 can cranberry sauce 16 ounces
- 1 package instant vanilla pudding mix 3.4 ounces
- 2 cups milk
- 1 carton whipped topping 8 ounces
- 1/2 cup fresh cranberries optional for garnish
- 1 tablespoon sugar for garnishing cranberries, optional
Instructions
Preparation
- Gather all your ingredients and pre-measure them.
- Preheat the oven according to the instructions on the cake mix box. Grease a 9x13 inch baking pan.
Baking the Cake
- In a mixing bowl, combine the cake mix, eggs, and water. Mix until fully blended.
- Pour the batter into the prepared baking pan and bake according to package instructions until a toothpick inserted comes out clean, about 25-30 minutes.
Cooling and Soaking
- Remove the cake from the oven and cool in the pan for 15-20 minutes.
- Poke holes all over the top of the cake with the end of a wooden spoon, about an inch apart.
- In a separate bowl, mix the cranberry sauce with a bit of water to thin it out.
- Pour the thin cranberry sauce over the cake, spreading it to fill the holes. Let it sit for a few minutes.
Adding Layers
- In another bowl, whisk together the instant vanilla pudding mix and milk until smooth and slightly thickened.
- Spread the pudding mixture evenly over the cranberry sauce layer.
- Top with whipped topping and smooth out evenly.
Chilling
- Refrigerate the cake for at least 2 hours before serving.
Notes
Store covered in the refrigerator for 3-4 days. Can be frozen for up to one month. Experiment with different pudding flavors or toppings.