Description
Cranberry poke cake delights dessert enthusiasts with its festive charm. Moist layers infused with tangy cranberry sauce create a delectable holiday treat you’ll savor to the last crumb.
Ingredients
Scale
- 1 box white cake mix
- 3 large eggs
- ⅓ cup (80 ml) vegetable oil
- 1 cup (240 ml) water
- 1 package (12 oz/340 g) fresh cranberries
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- 1 package (3 oz/85 g) cranberry gelatin
- 1 container (8 oz/226 g) whipped topping
- ¼ cup (30 g) powdered sugar
Instructions
- Preheat: Warm the oven to 350F (175C) and generously grease a 9×13-inch baking dish to prevent potential sticking.
- Mix Batter: Combine white cake mix with wet and dry ingredients, blending until achieving a smooth, velvety texture that flows effortlessly.
- Bake Cake: Pour batter into prepared dish, distributing evenly. Bake until a clean toothpick test confirms complete doneness, approximately 25-30 minutes.
- Create Perforations: After removing from oven, let cake rest for 10 minutes. Use a wooden spoon handle to puncture deep holes across the entire cake surface, ensuring complete penetration to the bottom.
- Prepare Cranberry Infusion: Whisk sweetened condensed milk and cranberry sauce until perfectly combined. Optional: Purée sauce for enhanced smoothness and elegant consistency.
- Saturate Cake: Slowly pour cranberry mixture over cake, allowing liquid to seep thoroughly into every created hole. Rest for 30 minutes to maximize flavor absorption.
- Craft Topping: Whip heavy cream with powdered sugar until forming glossy, stable peaks. Spread delicately across the entire cake surface, creating a luxurious cloud-like finish.
- Garnish and Serve: Decorate with fresh cranberries and optional powdered sugar dusting. Offer chilled or at room temperature to enhance taste complexity.
Notes
- Optimize Batter Mixing: Blend cake mix ingredients gradually to prevent lumps and ensure a smooth, silky texture that guarantees even baking.
- Perfect Hole Creation: Use the handle of a wooden spoon with consistent pressure, making holes deeply and evenly distributed across the cake surface for maximum cranberry sauce absorption.
- Control Liquid Penetration: Allow the cake to rest at least 30 minutes after adding cranberry mixture, enabling complete flavor infusion without making the cake soggy.
- Stabilize Whipped Cream: Chill cream and mixing bowl beforehand to help achieve firmer, more stable peaks that hold their shape when spread on the cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 270
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg