Cranberry Poke Cake

This easy Cranberry Poke Cake is the perfect balance of sweet and tangy, with cranberry Jello soaking into every bite of fluffy cake. Finished with a cranberry whipped topping, it’s a crowd pleaser for any holiday celebration.

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Shopping list:

• white cake mix
• eggs
• vegetable oil
• whole milk
• cold water
• boiling water
• cranberry Jello
• canned whole cranberry sauce or try my homemade Cranberry Raspberry Sauce
• Cool Whip

Cranberry Poke Cake is the perfect holiday dessert, simple to make, stunning to serve, and full of festive flavor. A soft white cake forms the base, baked until fluffy and warm, then poked and filled with cranberry Jello that soaks into every bite. It’s the kind of dessert that looks impressive on the table but comes together with minimal effort, making it ideal for busy holiday gatherings.

Once the cake chills and the Jello sets, it’s finished with a creamy topping made from Cool Whip mixed with whole berry cranberry sauce. This fluffy, fruity layer adds richness and texture, tying together all the flavors in one delicious spoonful. Kids love helping with this recipe, from poking the holes to spreading the cranberry whip topping and it’s a great make ahead dessert for Christmas parties, Thanksgiving, or any festive celebration. If you’re looking for a crowd pleasing treat that’s bright, flavorful, and incredibly satisfying, Cranberry Poke Cake will quickly become a new holiday favorite.

Looking for some more delicious and festive cranberry recipes? Check out my Cranberry Sauce Muffins or Creamy Cranberry Salad!

Poke Cakes are always such a delicious dessert option! Try my Peeps Poke Cake or Pumpkin Poke Cake!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Store the cake in the refrigerator in an airtight container for up to 5 days. For longer storage, freeze it unfrosted in an airtight container for up to 3 months, then thaw and frost when ready to serve.

• If you prefer a thicker layer of frosting, feel free to double the frosting recipe. You can skip the cranberry sauce in the frosting or mix in a packet of cranberry Jello instead for added flavor. Be sure not to bake the cake hotter than 325°F, or you’ll risk ending up with burnt edges and an undercooked center, slow and steady is the key to an evenly baked poke cake.

• If you’d rather make a thinner cake, cut the cake portion of the recipe in half and use a smaller pan; increase the oven temperature to 350°F and begin checking for doneness at 20-30 minutes. And remember, every oven bakes differently, so knowing how yours runs (hot, cool, or uneven) will help ensure you get the perfect, evenly baked cake every time.

• You can easily substitute a yellow cake mix in place of white for a richer flavor, or use homemade cranberry sauce instead of canned. Leftover cranberry sauce is great used in this recipe. You can also swap Cool Whip for dairy free whipped topping or homemade whipped cream. Or use different Jello flavors like raspberry or strawberry for fun variations.

Our favorite kitchen equipment and supplies used with this recipe:

• 9x13 Deep Baking Pan
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Pyrex Essentials Glass Measuring Cups Set
• Hamilton Beach 6-Speed Electric Hand Mixer with Whisk
• Stainless Steel Whisk Set

Yield 12 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

1 Hour

Inactive time

4 H & 20 M

Total time

5 H & 35 M

Cranberry Poke Cake

Cranberry Poke Cake combines sweet white cake with cranberry Jello for a festive, flavor packed holiday dessert. Topped with a creamy cranberry Cool Whip mixture, it’s light, bright, and irresistibly delicious.

Ingredients

• 2 - 15.25 ounce boxes white cake mix
• 6 large eggs
• 1 cup vegetable oil
• 1 cup whole milk
• 1 cup cold water
• 1 cup boiling water
• 1 - 3 ounce box cranberry Jello
• 1 - 14 ounce can whole cranberry sauce
• 1 - 8 ounce container Cool Whip

Instructions

1. Preheat the oven to 325°F and spray a deep 9x13-inch cake pan with nonstick cooking spray. Set aside.
2. In a large mixing bowl, combine both cake mixes, eggs, oil, milk, and 1 cup of cold water. Use a hand mixer or stand mixer to beat the batter until smooth and free of lumps; it will be thin, which is expected.
3. Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a toothpick inserted deep into the center comes out clean. Allow the cake to cool for about 20 minutes.
4. Using the handle of a wooden spoon (or a similar tool), poke holes into the cake, spacing them about 1 inch apart and going a little over halfway through the cake without poking all the way to the bottom.
5. In a medium mixing bowl, whisk together the 1 cup boiling water and jello until the jello is fully dissolved. Transfer the liquid to a pourable container.
6. Slowly pour the gelatin mixture over the cake, focusing on filling the holes first and then coating the remaining surface. Cover the cake with plastic wrap and refrigerate for 4 hours, or until the gelatin is fully set.
7. Place the cranberry sauce in a medium bowl and break it up with a fork until no large chunks remain. Add the Cool Whip and gently fold until fully combined.
8. Spread the cranberry topping evenly over the chilled cake. Slice, serve, and enjoy!

Nutrition Facts

Calories

450

Fat

26 g

Sat. Fat

6 g

Carbs

50 g

Fiber

1 g

Net carbs

45 g

Sugar

31 g

Protein

6 g

Sodium

404 mg

Cholesterol

95 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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