Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) jellied cranberry sauce
- 1/2 cup whole berry cranberry sauce
- 1 container (8 oz) frozen whipped topping, thawed
- 1/4 cup chopped pecans, optional
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, combine the cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes, or until well combined.
- Step 3: Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 4: Remove the cake from the oven and let it cool slightly. Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- Step 5: In a microwave-safe bowl, microwave the jellied cranberry sauce for 1-2 minutes, or until melted. Stir in the whole berry cranberry sauce. Pour the cranberry mixture evenly over the cake, allowing it to seep into the holes.
- Step 6: Let the cake cool completely. Spread the thawed whipped topping evenly over the cake. Sprinkle with chopped pecans, if desired. Refrigerate for at least 1 hour before serving.
Notes
- Store leftover Christmas Cranberry Poke Cake in the refrigerator, covered, for up to 3 days to keep the whipped topping fresh.
- While it's best served cold, you can let individual slices sit at room temperature for 15-20 minutes to soften slightly before enjoying.
- A dollop of extra whipped cream or a sprinkle of orange zest adds a festive touch to each slice when serving.
- For easier hole-poking, lightly grease the end of your wooden spoon handle with cooking spray to prevent the cake from sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American