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.
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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