Cranberry Poke Cake
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 16
Ingredients:
Cake:
1 box white cake mix
ingredients needed to make cake: egg whites, oil, and water
Cranberry Filling:
2 cups fresh or frozen cranberries
1 cup granulated sugar
1 cup water
1 orange, zested
1 Tablespoon salted butter
1 teaspoon vanilla extract
Topping:
8-ounce block cream cheese, softened
1 ½ cups powdered sugar
2 teaspoons vanilla extract
1 ½ cups heavy cream
Directions:
Prepare 1 box white cake mix with ingredients needed to make cake: egg whites, oil, and water (using amounts on the back of the box), and bake according to the box directions for a 9×13-inch cake.
While the cake bakes, make the cranberry sauce.
In a medium saucepan pan combine 2 cups fresh or frozen cranberries, 1 cup granulated sugar, 1 cup water, and 1 orange, zested. Turn the heat on medium and stir until the sugar dissolves and the mixture starts to boil. The cranberries will start to pop and get soft.
Once the mixture boils, boil and stir, squishing the cranberries as you do for 3 minutes. Remove from the heat and stir in 1 Tablespoon salted butter and 1 teaspoon vanilla extract. Let cool while the cake finishes baking.
Once the cake is out of the oven, let it cool for 10 minutes before poking holes in the top with a wooden skewer or the wooden handle of a spoon.
Spread the mixture over the top of the cake evenly, cover, and refrigerate for at least an hour or up to overnight.
Topping:
In the bowl of a stand mixer fitted with a whisk attachment (or using an electric hand mixer), whip 8-ounce block cream cheese, softened, 1 ½ cups powdered sugar, and 2 teaspoons vanilla extract together until somewhat fluffy. Scrape the sides of the bowl as needed.
Pour in 1 ½ cups heavy cream and beat on low until mixed together, and gradually increase the speed. Whip until light and creamy.
Spread the topping evenly over the top of the cake. Refrigerate up to a day before serving. Top garnished with craisins, or sugared cranberries, if desired.
Notes:
FREQUENTLY ASKED QUESTIONS:
What other toppings can I use instead?
If you want to make this dessert a little quicker to make, you can top it with Cool Whip or purchase a store-bought cream cheese frosting.
Can I make this dessert ahead of time?
This cake can be made a few days in advance. Make sure not to top the cake with the topping until the cake is cold, or the warmth of the cake and cranberry sauce will melt the topping.
What can I use instead of cranberry sauce?
If you want to make this easier, you can use cranberry Jell-O instead of making a homemade cranberry sauce. Add the cranberry Jell-O and boiling water to a large, heatproof bowl and whisk until the gelatin is dissolved.
Add the cold water to the bowl and whisk to combine. Pour the Jell-O all over the cake, focusing on the holes the most. Place the cake into the fridge for 2 hours. Then continue with the frosting or just top with Cool Whip.
What’s the best way to poke holes in the cake?
I prefer to use the end of a wooden spoon, and I can space them out a bit better. You want something that makes large enough holes for that cranberry sauce to get down into.
How do I store leftover Cranberry Poke Cake?
Store leftover cake in an airtight container in the fridge for up to 4 days.
Can I freeze this Cranberry Poke Cake?
Technically, you can’t, but sometimes it doesn’t always defrost well and maintain the texture.
Nutritional Facts:
Calories: 316kcal | Carbohydrates: 48g | Protein: 5g | Fat: 13g | Sodium: 335mg | Fiber: 1g | Sugar: 37g
Recipe courtesy of The Country Cook.com
