Christmas Cranberry Poke Cake
There are certain desserts that feel like the holidays the moment you see them, and this Christmas Cranberry Poke Cake is definitely one of them. It’s bright, festive, incredibly easy to make, and bursting with that sweet-tart cranberry flavor that pairs perfectly with fluffy white cake. If you’re looking for a dessert that delivers major Christmas vibes without needing hours in the kitchen, this poke cake is the perfect choice.
What makes it special is the way the cranberry sauce seeps into every little pocket of the cake, creating gorgeous red streaks and a juicy, flavorful bite. Once it chills and gets topped with creamy whipped topping and cheerful sprinkles, it becomes a dessert that not only tastes like Christmas but looks like it too. Whether you’re hosting a holiday party, joining a potluck, or building out your Christmas dessert table, this cake is always a crowd-pleaser.
This recipe also makes holiday baking stress-free. It uses a boxed cake mix for simplicity, canned cranberry sauce for convenience, and a whipped topping layer that brings everything together in a light and creamy finish. Even beginner bakers can make this cake successfully on the first try—and it keeps beautifully in the fridge, making it a great make-ahead dessert.
Below is the full recipe exactly as provided, along with baking and serving tips to help you get perfect results.
Christmas Cranberry Poke Cake (Short Version)
Ingredients
Cake:
• 1 box white cake mix (15.25 oz)
• 3 eggs
• 1 cup water
• 1/4 cup vegetable oil
Cranberry Layer:
• 1 can cranberry sauce (14 oz)
• 1/2 cup water
• 1/4 cup sugar
Whipped Topping:
• 1 container whipped topping (8 oz)
• 1 tsp vanilla
• Red & green sprinkles
Instructions
- Bake Cake:
Preheat oven to 350°F (175°C). Grease a 9×13 pan. Mix cake mix, eggs, water, and oil. Bake 25–30 min until a toothpick comes out clean. Cool 10–15 min. - Make Cranberry Layer:
Heat cranberry sauce, water, and sugar in a saucepan until smooth and sugar dissolves. Let cool slightly. - Poke Cake:
Use a wooden spoon handle or straw to poke holes all over the cake (about 1 inch apart). - Add Cranberry Mixture:
Pour cranberry mixture over the cake, letting it soak into the holes. Cool fully, then refrigerate at least 2 hours. - Whipped Topping:
Mix whipped topping with vanilla. Spread over chilled cake. - Decorate & Serve:
Add festive sprinkles. Slice and serve chilled.
Time: 20 min prep · 30 min bake · 2 hr chill
Servings: 12–15
Calories: ~220 per serving
Why This Cake Works So Well for Christmas
This recipe captures everything we love about holiday desserts: vibrant color, rich flavor, and effortless charm. The cranberry layer gives a beautiful ruby-red contrast against the white cake, while the whipped topping adds a snowy, soft finish. It’s festive without being overly sweet, making it a great pairing for heavier Christmas dinners.
Because it needs time to chill, it’s also ideal for making ahead. You can prepare the entire cake the night before your event, decorate it the next day, and serve straight from the refrigerator. It stays moist for days thanks to the cranberry mixture soaking into the cake.
Tips for the Best Results
If you want an extra-smooth cranberry layer, you can whisk the cranberry sauce to break up any remaining chunks before pouring it over the cake.
For cleaner slices, chill the cake thoroughly and use a hot knife for cutting.
To make it extra festive, try adding edible glitter, snowflake sprinkles, or a drizzle of white chocolate over the top.
Serving Ideas
This poke cake pairs wonderfully with hot chocolate, peppermint coffee, eggnog, or a simple cup of tea. It’s also a fun addition to dessert buffets because its red-and-white layers stand out beautifully on a holiday table.
Whether you’re baking for family, friends, or coworkers, this Christmas Cranberry Poke Cake delivers the perfect combination of sweet, tart, creamy, and festive. It’s simple, stunning, and guaranteed to put everyone in the holiday spirit. Enjoy and happy baking!
