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Cranberry Poke Cake with Cranberry Sauce Frosting

Don't miss out on this mouthwatering cranberry poke cake recipe! Infused with cranberry flavors, every slice of this moist and delicious cake offers a unique depth of flavor. Complete with a luscious cranberry sauce frosting, this cake is the perfect addition to your holiday meal. No matter your baking skill level, this stunning treat is sure to impress.
Cranberry Cake Bite.

Don’t let Thanksgiving dessert time pass you by without trying this delicious and easy poke cake recipe! A cranberry poke cake is the perfect addition to your holiday meal. This moist and delicious cake is infused with cranberry flavors, giving every slice a unique depth of flavor. Plus, it looks stunning on any table setting and takes minimal effort to make. Whether you are an experienced baker or just starting out, everyone in your family will love this special treat!

Cranberry Poke Cake Pin.

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What do I need to make Cranberry Poke Cake?

This recipe is so quick and easy to make with just a handful of simple ingredients. Here is what you will need to make it.

Equipment needed:

  • Deep 9×13 Cake Pan
  • Hand or Stand Mixer
  • Nonstick Cooking Spray
  • Large Mixing Bowl
  • Measuring Cups
  • Wooden Spoon

Overhead view of Cranberry Poke Cake Ingredients.

How do I make the Cranberry Poke Cake?

Get ready to make this deliciously moist cake that will impress everyone. All you need to do is follow these simple steps.

Step 1: Prepare the cake batter

Preheat your oven to 325 degrees and spray a deep 9×13 cake pan with nonstick cooking spray.
Combine the cake mixes, eggs, oil, milk, and cold water in a large mixing bowl. Beat until smooth and lump-free. Don’t worry if the batter seems thin – that’s what you want for a perfectly moist cake.

Step 2: Bake the cake
Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool for 20 minutes. Then, using a wooden spoon, poke holes all over the cake.

Poking holes in the cake with the end of a wooden spoon.

Step 3: Prepare the jello
Next, make the jello topping. Dissolve the jello in boiling water and transfer it to a pourable container. Slowly pour the jello over the cake, starting with the holes and then covering the entire surface. Cover the cake with plastic wrap and refrigerate for at least 4 hours, allowing the jello to set.

Pouring cranberry jello over the cake.

Step 4: Make the cranberry icing
While the cake is chilling, prepare the cranberry sauce frosting. Break up the cranberry sauce until it resembles a homemade style sauce. Then, fold in the cool whip until well combined. Once the cake is chilled and the jello is set, frost the top with the cranberry sauce mixture. Slice, serve, and savor every bite of this irresistible cake.

Overhead view of cranberry poke cake with icing.

Cranberry Poke Cake FAQ

How should I store the cake?

This cake can be stored in a covered container in the refrigerator for up to 5 days. Freeze without frosting in an airtight container for up to 3 months.

What should I do if I want more frosting?

If you like more frosting, double the frosting recipe.

Can I skip the cranberry sauce for the frosting?

If you don’t want to use cranberry sauce for the frosting, you can skip it, or use a pack of cranberry jello mixed into it.

What temperature should I bake the cake at?

Do not cook the cake any hotter than 325 degrees Fahrenheit, or it will burn in some places and be raw in others. Slow and steady wins the cake game.

Sliced cranberry cake.

The holiday season can be a chaotic time of year. It’s important to make time for simple pleasures, like baking with your family and sitting around the table together. Cranberry sauce poke cake is the perfect dessert recipe for Thanksgiving, as it requires minimal preparation and leaves you with a beautiful, flavorful cake that everyone will love. And making it doesn’t have to be complicated – if you don’t have much baking experience, don’t worry! With all the amazing flavors in this recipe, it’s sure to be a hit with generations of family members. This easy and delicious cake will leave you wanting more! So enjoy this festive, moist cake and create a lasting holiday memory that your family will never forget!

Slice of Cranberry Poke Cake.

Cranberry Cake Bite.

Cranberry Poke Cake with Cranberry Sauce Frosting

Don't miss out on this mouthwatering cranberry poke cake recipe! Infused with cranberry flavors, every slice of this moist and delicious cake offers a unique depth of flavor. Complete with a luscious cranberry sauce frosting, this cake is the perfect addition to your holiday meal. No matter your baking skill level, this stunning treat is sure to impress.
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: Christmas Desserts
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 4 hours 20 minutes
Servings: 12
Calories: 423kcal

Ingredients

  • 2 15.25 ounces Boxes White Cake Mix
  • 6 Large Eggs
  • 1 Cup Vegetable Oil
  • 1 Cup Cold Water + 1 Cup Boiling Water
  • 1 Cup Whole Milk
  • 3 ounce Cranberry Jello
  • 15 ounce Whole Berry Cranberry Sauce
  • 8 ounce Tub Cool Whip
  • Fresh Cranberries for garnish, if desired
  • Whipped Cream for garnish, if desired

Instructions

  • Preheat the oven to 325 degrees Fahrenheit and spray a deep 9x13 cake pan with nonstick cooking spray. Set aside.
  • In a large mixing bowl, combine the two cake mixes, eggs, oil, milk, and 1 cup of cold water. Using a hand mixer or stand mixer, beat until no lumps appear. It will seem thin, but this is what you want.
  • Pour into your prepared cake pan and bake for 50-60 minutes or until a toothpick inserted into the middle of the cake (deeper than just the top bit of cake) comes out clean. Let cool for about 20 minutes.
  • When the cake is cooled, use the end of a wooden spoon to poke holes all over the cake. Make sure to distribute the holes all over the cake evenly.
  • Add the jello and boiling water to a medium mixing bowl and stir until the jello is dissolved. Place the jello in a pourable container (I use a glass measuring cup).
  • Slowly pour the jello over the top of the cake, first covering the holes and then any surface of the cake left after that.
  • Place the cake in the fridge, covered with plastic, for 4 hours or until the jello is set.
  • Place the cranberry sauce in a medium mixing bowl and use a fork or other utensil to break it up until no large chunks remain and it resembles a homemade style cranberry sauce.
  • Add the cool whip to the bowl with the cranberry sauce and fold it together until fully combined.
  • Frost the top of the cake with the mixture. Slice, serve, and enjoy!

Nutrition

Calories: 423kcal | Carbohydrates: 85g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 587mg | Potassium: 136mg | Fiber: 1g | Sugar: 52g | Vitamin A: 200IU | Vitamin C: 0.4mg | Calcium: 217mg | Iron: 2mg

 

Recipe Rating