Cranberry Sauce Poke Cake with Whipped Topping Recipe
A festive Cranberry Sauce Poke Cake featuring a moist yellow cake infused with warm spices, filled with tangy whole berry cranberry sauce, and topped with creamy whipped topping, dried cranberries, and crunchy walnuts. Perfect for holiday gatherings or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 1 box yellow cake mix, plus ingredients to prepare it as per box instructions
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Filling and Topping
- 1 can whole berry cranberry sauce
- 16 ounces frozen whipped topping, thawed
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish thoroughly with nonstick cooking spray to ensure the cake does not stick.
- Mix Cake Batter: In a large bowl, pour the yellow cake mix. Add the cinnamon and nutmeg, then whisk to combine these dry ingredients evenly. Prepare the cake batter according to the instructions on the cake mix box, adding any required ingredients such as eggs, oil, and water.
- Bake the Cake: Pour the prepared batter into the greased baking dish and bake in the preheated oven for the time specified on the cake mix box, usually about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool completely in the pan. Once cooled, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake to allow the cranberry sauce to seep in.
- Add Cranberry Sauce: Spoon the whole berry cranberry sauce evenly over the top of the cake, making sure to fill the holes with the sauce. This will infuse moisture and flavor inside the cake. Refrigerate the cake and cranberry sauce for at least 4 hours to set.
- Top and Garnish: Before serving, spread the thawed whipped topping evenly over the chilled cake. Sprinkle the dried cranberries and chopped walnuts evenly on top to add texture and extra flavor.
Notes
- Ensure the cake is completely cooled before poking holes to prevent the cake from crumbling.
- If you prefer a less sweet topping, substitute the whipped topping with lightly sweetened whipped cream.
- For a nut-free option, omit the walnuts and add extra dried cranberries instead.
- The cake is best served chilled but can be brought to room temperature before serving if desired.
- Use whole berry cranberry sauce for texture; jellied cranberry sauce will not work as well for filling.
