This Cranberry Sauce Poke Cake is the Berry Best Holiday Dessert
Get ready to cran up the flavor with this Cranberry Sauce Poke Cake that’s anything but your average holiday dessert! If you’ve ever wondered how to make your yellow cake mix berry special, this recipe is about to rock your world. We’re poking a little fun (and a lot of holes) into a classic cake, then filling it with tangy cranberry sauce that’ll have you feeling saucy. Topped with fluffy whipped topping, crunchy walnuts, and a sprinkle of dried cranberries, it’s a nutty, fruity, and totally jam-packed treat. So grab your apron—let’s get this party cranking!
Why this cranberry poke cake is so good:
- Uses boxed yellow cake mix and canned cranberry sauce, so it’s super easy to make.
- Perfect for fall, winter, holidays, and Thanksgiving and Christmas dessert – especially if you have a crowd to feed! Double or triple the recipe if you have a large group coming for dinner.
- Easily take it to holiday parties and potlucks too!
Cranberry Sauce Poke Cake
Makes 12 servings
Prep time: 30 minutes / Bake time: 30 minutes
Chill time: 4 hours
Ingredients
- 1 box yellow cake mix, plus ingredients to prepare it
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 can whole berry cranberry sauce
- 16 ounces frozen whipped topping, thawed
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
Preheat the oven to 350 degrees and grease a 9×13 baking dish with nonstick cooking spray.
Pour the cake mix into a bowl and add the cinnamon and sugar. Whisk to combine, then add remaining ingredients and prepare according to the instructions on the box.
Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes in the cake.
Spread the cranberry sauce over the top of the cake and into the holes. Place the cake in the refrigerator to chill for at least 4 hours.
When ready to serve, spread the whipped topping over the top of the cake and sprinkle dried cranberries and chopped walnuts on top.
FAQ
Can I use homemade cranberry sauce instead of canned?
Absolutely! Homemade cranberry sauce works just as well—just make sure it’s cooled and has a similar consistency to canned for easy spreading.
Do I need to prepare the yellow cake mix differently for this recipe?
Nope! Just follow the instructions on the box to bake the cake. Once it’s baked and slightly cooled, that’s when the poking and cranberry magic happens.
Can I make this cake ahead of time?
Yes! In fact, making it a day in advance lets the cranberry sauce soak in, making the cake extra moist and flavorful.
What other toppings can I add besides walnuts and dried cranberries?
Feel free to get creative—try pecans, white chocolate chips, orange zest, or even a drizzle of melted chocolate for a festive twist!
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