If you’re looking for a dessert that feels like a cozy hug on a plate, this Cranberry Sauce Poke Cake with Whipped Topping Recipe is a total winner. Perfect for holiday dinners or any time you want a sweet treat that’s both festive and easy, this cake combines soft, spiced yellow cake with tangy cranberry sauce and light whipped topping. I love how it’s quick to pull together but impresses everyone with its pretty layers and bursts of flavor.

Cranberry Sauce Poke Cake with Whipped Topping Recipe - Recipe Image — Cranberry Sauce Poke Cake with Whipped Topping, festive cranberry poke cake, easy holiday poke cake, flavorful cranberry dessert, soft cake with cranberry topping

Jump to:

Why You’ll Love This Cranberry Sauce Poke Cake with Whipped Topping Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

❤

Why You’ll Love This Cranberry Sauce Poke Cake with Whipped Topping Recipe

The beauty of this poke cake is in its simplicity and flavor balance. The tender cake soaked with rich cranberry sauce gives you moistness in every bite, while the whipped topping adds a fluffy finish that feels indulgent without being heavy. Whether you’re making it for a family get-together or a last-minute party dessert, it manages to feel special without needing a lot of fuss.

Texture you want: Soft, moist cake with juicy pockets of cranberry sauce and a creamy whipped topping.
Flavor that pops: Warm spice from cinnamon and nutmeg balanced by the tart sweetness of cranberry.
Everyday ingredients: Uses a box cake mix and canned cranberry sauce—easy to find and budget-friendly.
Works for any night: Great for holidays, potlucks, or a simple dessert when you want something memorable.

Ingredient Spotlight

The key to this Cranberry Sauce Poke Cake with Whipped Topping Recipe lies in balancing spice and sweetness while keeping the texture light and moist. I always recommend a natural cinnamon paired with fresh nutmeg for the best aroma and flavor.

Yellow cake mix: Choose your favorite brand, but one with a buttery note helps complement the cranberry.
Whole berry cranberry sauce: Adds texture and a fresh-tasting tartness you won’t get from jellied sauce.
Frozen whipped topping: Thaw but don’t over-soften it—this keeps it fluffy and easy to spread.

Seasonality & Sourcing

You’ll find the best cranberry sauce in fall and winter when cranberries are in season, but canned whole berry cranberry sauce is readily available year-round and keeps well. For the freshest nuts, I look for local or bulk bins around the holidays to get great prices. Buying the cake mix and frozen topping from your regular grocery store makes this recipe perfect for a quick seasonal treat any time you crave it.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

First, preheat your oven to 350°F and grease a 9×13-inch baking dish liberally with nonstick spray. This step is key—if the pan isn’t properly greased, the cake can stick and break when you poke holes later. Whisk together your cake mix with the cinnamon and nutmeg, then prepare it exactly as the box directs, mixing in the spices thoroughly. Pour the batter into your pan, smoothing it evenly with a spatula. Avoid overmixing as that can make the cake tough—mix until just combined.

Step 2 — Cook & Build Flavor

Bake for the time indicated on the box plus a couple of extra minutes, keeping an eye on the cake turning golden and springing back gently when pressed. Insert a toothpick into the center—it should come out mostly clean with a few moist crumbs. Once your cake has cooled completely (this is important to avoid melting your toppings), use the handle of a wooden spoon to poke holes all over the surface, about an inch apart. This is where the magic happens as the cranberry sauce will drip into these holes, infusing the cake with juicy flavor. Spread the whole berry cranberry sauce generously over the top, pressing it gently into each hole. Pop this into the fridge and chill for at least four hours or overnight to let the flavors meld beautifully.

Step 3 — Finish & Rest

When you’re ready to serve, spread the thawed whipped topping in an even layer over the cranberry-soaked cake. I like to sprinkle dried cranberries and chopped walnuts on top for crunch and an extra burst of berry flavor. Let it rest in the fridge for about 15 minutes before slicing so the whipped topping firms up slightly but still stays light and airy. You’ll notice how the cake feels moist but not soggy, and the topping balances the tang of the cranberries with creamy sweetness.

Troubleshooting Cranberry Sauce Poke Cake with Whipped Topping Recipe

If your cake turns out a little dry, double-check your bake time next time—oven temps vary, and even 5 minutes less can make a difference. For a bland cake, try adding a touch more cinnamon or a teaspoon of vanilla extract to the batter to deepen flavor. If you end up with soggy spots, it might mean the cranberry sauce was over-applied or too runny—next time, spoon it on gently and avoid liquid pooling in the pan. When your whipped topping gets watery, use fresh frozen topping and try chilling it well before spreading to keep it fluffy.

💡

Pro Tips

From my own kitchen experiments, I've learned a few tricks to keep your Cranberry Sauce Poke Cake with Whipped Topping Recipe turning out perfectly every time. Use room temperature ingredients when mixing the cake to get a lighter crumb. Don’t rush the chilling — that wait transforms the flavors. And when adding nuts or dried cranberries on top, toast the walnuts lightly for an added depth of flavor that’s a real game-changer.

Heat control: Oven temperatures vary—use an oven thermometer for precise bakes.
Timing window: Chill the cake at least 4 hours—overnight is even better for flavor marriage.
Make-ahead move: Assemble a day before serving, top with whipped cream just before guests arrive.
Avoid this pitfall: Don’t poke holes while the cake is warm, or the sauce will run too much and the cake can crumble.

Variations & Substitutions

You can easily tweak this Cranberry Sauce Poke Cake with Whipped Topping Recipe to suit preferences or dietary needs. For a gluten-free option, try a gluten-free yellow cake mix that bakes well and has a similar crumb. Swap dried cranberries for chopped fresh or frozen berries for a fresher twist. If you’re avoiding nuts, toasted coconut flakes add a great crunch and flavor. And for a less sweet version, you can reduce the amount of sugary topping or use a lightly sweetened Greek yogurt topping instead of whipped cream.

Great Debates

One common debate for poke cakes is whether to use butter or oil in the batter. I usually go with what the box suggests—often oil—to keep it moist, but swapping in melted butter adds richness and depth if you're up for a small upgrade. Another discussion is about canned versus homemade cranberry sauce. While homemade is wonderful when you have time, the convenience and consistency of canned whole berry cranberry sauce work beautifully here and save a bunch of time.

Make-Ahead, Storage & Freezing

This cake shines as a make-ahead dessert. Once you’ve spread the cranberry sauce into the holes, cover the cake tightly and refrigerate for up to 4 days. Add the whipped topping and garnish only right before serving to keep it light and fresh. If you want to freeze it, bake and poke the cake, then freeze it without the cranberry sauce or whipped topping wrapped tightly in plastic wrap and foil for up to 3 months. Thaw fully before topping and serving—this keeps textures just right.

Yield & Conversions

This recipe yields about 12 generous servings from a 9×13-inch pan. To double it, simply use two pans and double all ingredients. For half the batch, a 9×9-inch pan works well, just watch baking time, reducing it to about 25–30 minutes. In metric, 350°F is 175°C, and 9×13 inches is roughly 23×33 cm. The frozen whipped topping (16 ounces) is about 450 grams.

Serving Ideas & Pairings

This Cranberry Sauce Poke Cake with Whipped Topping Recipe pairs beautifully with simple additions—think a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. A cup of hot tea or coffee balances the sweetness perfectly. For holiday spreads, bring out some lightly spiced nuts or fresh orange segments on the side to brighten the plate and add texture contrast without overpowering the cake.

FAQs

Can I use fresh cranberries instead of canned cranberry sauce?

You can, but fresh cranberries will need to be cooked down with sugar to create a sauce that has the right consistency. The convenience and texture of canned whole berry cranberry sauce make it ideal here.

Do I have to poke holes in the cake?

Yes! Poking holes lets the cranberry sauce soak in, keeping the cake moist and flavorful all the way through rather than just on top.

Can I make this cake vegan?

To veganize the recipe, choose a vegan yellow cake mix, replace eggs and dairy with vegan substitutes, and use a plant-based whipped topping. Be sure to check ingredient labels.

How long can I store the leftover cake?

Store leftovers covered in the refrigerator for up to 4 days. The cake remains moist and delicious during this time.

Notes, Tools & Special Equipment

Use a standard 9×13-inch baking dish for the best result in this Cranberry Sauce Poke Cake with Whipped Topping Recipe to get even thickness. A wooden spoon handle is perfect for making poke holes evenly. A hand or stand mixer makes combining ingredients smooth but isn’t mandatory—just don’t overmix. Finally, a reliable oven thermometer helps ensure even baking for tender cake every time.

Printable Recipe 📖