Description
A festive and flavorful poke cake bursting with Christmas cranberry goodness, perfect for holiday gatherings.
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 cup fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 (3 ounce) package cherry gelatin mix
- 1 cup boiling water
- 1/2 cup cold water
- 1 (8 ounce) container whipped topping, thawed
- Optional: fresh cranberries and rosemary for garnish
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- Prepare cake mix according to package directions. Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, combine cranberries and sugar in a saucepan. Add water and bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5-7 minutes, or until cranberries have burst and the sauce has thickened. Remove from heat.
- In a small bowl, dissolve the cherry gelatin mix in the boiling water. Stir in the cold water.
- Once the cake is out of the oven, let it cool in the pan for 10 minutes. While still warm, poke holes all over the cake using the handle of a wooden spoon or a fork.
- Pour the cranberry mixture evenly over the warm cake, allowing it to seep into the holes.
- Pour the dissolved gelatin mixture over the cake, ensuring it fills the poked holes.
- Let the cake cool completely in the pan.
- Once cooled, spread the thawed whipped topping evenly over the top of the cake.
- Garnish with fresh cranberries and rosemary if desired. Chill for at least 30 minutes before serving.
Notes
- For a deeper cranberry flavor, you can add a tablespoon of orange zest to the cranberry mixture.
- Ensure the cake is completely cool before spreading the whipped topping to prevent it from melting.
- This cake is best served chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and No-Bake
- Cuisine: American