Cranberry Poke Cake (Print Version)
# 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:
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.
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.
03 -
Beat cream cheese, powdered sugar and vanilla until fluffy. Switch to whisk, slowly add cream. Beat 3-5 minutes until soft peaks form.
04 -
Pour cooled cranberry sauce over cake. Spread frosting on top. Sprinkle with sugar and pecans.
# Notes:
01 -
Perfect for holiday gatherings.
02 -
Can be made a day ahead.
03 -
Keeps in fridge up to 3 days.