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Holiday Cranberry Cake

Featured in Sweet Treats for Every Occasion.

This winter showstopper cake layers fresh cranberry sauce between pillows of soft white cake for the perfect balance of sweet and tangy. The cranberries cook down into a gorgeous ruby sauce that soaks gently into each layer while creamy whipped frosting brings everything together beautifully. Fresh orange zest adds bright notes throughout while the frosting stays light and fluffy. Perfect for holiday gatherings when you want something that looks as special as it tastes. Simple ingredients create pure magic.
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Updated on Tue, 14 Jan 2025 22:05:07 GMT
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A slice of layered cranberry cake topped with whipped cream, cranberries, and a crumbly topping, served on a plate with a fork. Pin it
A slice of layered cranberry cake topped with whipped cream, cranberries, and a crumbly topping, served on a plate with a fork. | tastygusto.com

I just love sharing this gorgeous Cranberry Poke Cake with family and friends during the holidays. The sweet-tart cranberry sauce soaks right into the cake creating this amazing combination of flavors topped with my special whipped cream cheese frosting. Trust me your guests will go crazy for this stunning dessert.

A Fresh Twist on Holiday Baking

Looking for something different this season? This cake brings such wonderful brightness to the dessert table. The orange and cranberry flavors remind me of winter mornings and the creamy frosting makes every bite pure heaven. It's become my go-to recipe when I want to wow everyone at holiday gatherings.

What You'll Need for This Recipe

  • White Cake Mix: I always grab my trusted brand from the store but homemade works beautifully too. A 9x13" glass pan gives me perfect results every time.
  • Homemade Cranberry Sauce: Fresh cranberries simmered with sugar create magic in the pan. A touch of vanilla and butter takes it over the top.
  • Whipped Cream Cheese Frosting: My secret is whipping cold cream into the cream cheese mixture until it's light as clouds.

Let's Make This Together

Bake the Cake
Start with your cake mix and follow the box instructions. Pour it into a 9x13" glass pan and bake until golden.
Make the Cranberry Sauce
Mix your cranberries sugar and water in a pot over medium heat. Watch them pop and turn into this gorgeous red sauce. Stir in vanilla and butter until everything comes together.
Assemble the Cake
Grab a skewer and poke holes all over your cooled cake. Pour that beautiful cranberry sauce evenly watching it sink into all those little holes.
Create the Frosting
Mix cream cheese and powdered sugar until smooth then add cold heavy cream. Whip until you get these gorgeous soft peaks and spread it all over your cake.

Making it Last

Pop your finished cake in an airtight container and keep it in the fridge it'll stay perfect for 3 days. Sometimes I make extra and freeze portions for up to 3 months. Just let it come to room temperature before serving.

My Kitchen Secrets

Fresh cranberries make all the difference in this recipe. I learned through countless test runs that adding butter to the sauce creates this luxurious richness you just can't skip. Always use cold cream for the frosting it whips up like a dream.

A slice of cake layered with cranberry filling, whipped cream, and topped with red cranberries and crumbs. Pin it
A slice of cake layered with cranberry filling, whipped cream, and topped with red cranberries and crumbs. | tastygusto.com

Frequently Asked Questions

→ Can I use canned cranberry sauce instead of making it fresh?

While you can use canned sauce, homemade gives much better results. Fresh cranberries create a thinner sauce that soaks into the cake better and gives a brighter, more natural flavor.

→ How long does this cake stay fresh?

The cake stays fresh in the fridge for up to 3 days. Just keep it in an airtight container. The cream cheese frosting actually helps keep the cake moist and delicious.

→ Can I make this cake ahead of time?

You can make this cake a day before serving. The flavors actually get better as they sit together overnight in the fridge. Just add the garnishes right before serving.

→ Why do I need to poke holes in the cake?

The holes let the cranberry sauce sink deep into the cake. This creates pockets of flavor throughout each slice and keeps the cake super moist and delicious.

→ Can I freeze leftover cake?

This cake freezes really well for up to 3 months. Cut it into slices, wrap each piece well, and store in a freezer container. Let it thaw overnight in the fridge before eating.

Cranberry Poke Cake

A moist white cake filled with homemade cranberry sauce and topped with whipped cream cheese frosting. A perfect dessert for your holiday table.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: American

Yield: 15 Servings (1 cake (9x13 inch))

Dietary: Vegetarian

Ingredients

01 1 box white cake mix (15.25 ounces).
02 1 cup 2% milk.
03 3 large eggs.
04 ⅓ cup vegetable oil.
05 12 ounces fresh cranberries (about 2-2½ cups).
06 1 cup granulated sugar.
07 1 cup cranberry juice.
08 1/2 teaspoon vanilla extract.
09 1 tablespoon salted butter.
10 8 ounces cream cheese, room temperature.
11 1 cup powdered sugar.
12 1½ teaspoons vanilla extract.
13 1½ cups cold heavy whipping cream.
14 Sparkling sugar.
15 Chopped pecans.

Instructions

Step 01

Heat oven to 350°F and spray a 9x13 pan. Mix cake mix, milk, eggs and oil for 2 minutes in mixer. Pour into pan and bake 21-26 minutes until center springs back. Cool 5 minutes then poke holes with wooden spoon handle.

Step 02

Cook cranberries, sugar and juice over medium heat until boiling. Stir until cranberries pop and turn red. Remove from heat, add vanilla and butter. Let cool while cake finishes.

Step 03

Beat cream cheese, powdered sugar and vanilla until fluffy. Switch to whisk, slowly add cream. Beat 3-5 minutes until soft peaks form.

Step 04

Pour cooled cranberry sauce over cake. Spread frosting on top. Sprinkle with sugar and pecans.

Notes

  1. Perfect for holiday gatherings.
  2. Can be made a day ahead.
  3. Keeps in fridge up to 3 days.

Tools You'll Need

  • 9x13 inch baking pan.
  • Stand mixer or hand mixer.
  • Saucepan.
  • Wooden spoon.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy (milk, cream cheese, heavy cream).
  • Tree nuts (pecans).
  • Wheat (cake mix).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 391
  • Total Fat: 17 g
  • Total Carbohydrate: 56 g
  • Protein: 5 g