Description
This Cranberry Poke Cake is a delightful dessert combining a moist white cake with a tangy, homemade cranberry sauce that soaks into the cake, topped with a luscious cream cheese whipped topping. Perfect for festive occasions or a special treat, it features the vibrant flavor of fresh cranberries balanced with creamy sweetness and a hint of orange zest.
Ingredients
Cake
- 1 box white cake mix
- Egg whites, oil, and water needed to make the cake (quantities as per box instructions)
Cranberry Sauce
- 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
Instructions
- Prepare the cake: Follow the instructions on the white cake mix box to prepare the cake batter using egg whites, oil, and water as directed. Pour into a 9×13-inch baking pan and bake according to the box directions until the cake is done.
- Make the cranberry sauce: While the cake bakes, combine 2 cups cranberries, 1 cup sugar, 1 cup water, and the zest of one orange in a medium saucepan. Heat over medium, stirring until the sugar dissolves and the mixture begins to boil. Allow the cranberries to pop and soften by boiling and stirring for about 3 minutes, mashing the cranberries as you stir.
- Finish cranberry sauce: Remove the sauce from heat and stir in 1 tablespoon salted butter and 1 teaspoon vanilla extract. Set aside to cool while the cake finishes baking.
- Cool and poke cake: When the cake is done, remove from the oven and let cool for 10 minutes. Use a wooden skewer or spoon handle to poke holes all over the top of the cake to allow the cranberry sauce to soak in.
- Apply cranberry sauce: Pour the cooled cranberry sauce evenly over the top of the cake, covering all the holes. Cover the cake and refrigerate for at least 1 hour or up to overnight to let the sauce soak in completely.
- Prepare the topping: In a stand mixer bowl with a whisk attachment (or using an electric hand mixer), whip the softened cream cheese with powdered sugar and vanilla extract until fluffy. Gradually add the heavy cream and continue whipping on low speed initially, then increase speed until the mixture becomes light and creamy.
- Top the cake: Spread the cream cheese whipped topping evenly over the cranberry-soaked cake. Refrigerate the cake for up to one day before serving.
- Serve: Optionally garnish with craisins or sugared cranberries for an elegant finish before serving. Enjoy your festive cranberry poke cake!
Notes
- Use fresh or frozen cranberries interchangeably in the sauce.
- Make sure the cream cheese is softened for easy whipping and a smooth topping.
- The cake can be prepared a day in advance for convenience.
- For a sweeter topping, adjust powdered sugar to taste.
- Garnish the cake with sugared cranberries or dried craisins for added visual appeal.
- Refrigerate leftovers and consume within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
