There’s something magical about the combination of tart cranberries, fluffy cake, and creamy topping that feels like Christmas in every bite. This Christmas cranberry poke cake is a vibrant and festive dessert that’s surprisingly easy to make but looks like you spent hours in the kitchen. The best part? It’s chilled, making it the perfect make-ahead dessert for your holiday gatherings. If you’re looking for a sweet treat that’ll steal the spotlight at your holiday table, this one is it. Bonus: it’s full of holiday cheer, thanks to the red and green sprinkle garnish!

My holiday mishap (and how this cake saved the day)

A few years ago, I hosted a last-minute holiday dinner. Between scrambling to roast a turkey and whipping up side dishes, I completely forgot about dessert. Panic set in until I remembered the half-empty box of white cake mix in my pantry. I decided to improvise, and that’s when this cranberry poke cake was born. Using leftover cranberry sauce and a container of whipped topping I found in the freezer, I threw together what I hoped would be a decent dessert. When I served it, everyone went wild for it! Now, it’s a family tradition—and it just might become one for you, too.

The origin story of poke cakes

Poke cakes first became popular in the 1970s, thanks to clever marketing by a gelatin company. The idea was to poke holes into a cake and pour liquid or filling into them, creating bursts of flavor in every bite. Over the years, home cooks have taken this concept and run with it, using everything from pudding to fruit sauces. This cranberry version gives a nod to the classic poke cake tradition but adds a festive holiday twist with tart cranberry sauce and a snowy whipped topping.

Let’s talk ingredients: sweet, tart, and festive

White cake mix: This is the foundation of the dessert. It’s simple, reliable, and lets the cranberry flavor shine. If you’re out of white cake mix, yellow cake works just as well, though the cake will be slightly richer in flavor.
Eggs, water, and oil: Standard cake mix additions, but here’s a tip: substitute milk for water for an even more tender cake!
Cranberry sauce: Whether you prefer whole berry or jellied, this ingredient is the star. Whole berry adds a bit more texture, while jellied gives a smoother finish. In a pinch, homemade cranberry sauce works beautifully, too.
Granulated sugar: A little sugar sweetens up the tart cranberries, creating a perfect balance.
Whipped topping: The creamy, fluffy topping ties everything together. Feel free to whip your own cream if you’re feeling ambitious—it’s divine.
Vanilla extract: Just a teaspoon enhances the whipped topping and adds a cozy, homemade touch.
Red and green sprinkles: These are optional but so festive! They turn this simple cake into a true showstopper.

Kitchen gear: What you need (and what you don’t)

The beauty of this recipe is that you don’t need any fancy tools—just the basics:

A 9×13-inch pan: This is the perfect size for this cake. If you don’t have one, two 8×8-inch pans will work in a pinch.
Mixing bowl and whisk: For combining the cake batter. No electric mixer? A sturdy whisk or even a fork works just fine.
Wooden spoon or straw: You’ll need this to poke holes in the cake. The end of a wooden spoon creates nice, round holes, but a straw or chopstick works, too.
Saucepan: To prepare the cranberry layer.
Spatula: For spreading that luscious whipped topping evenly over the cake.

Step-by-step: Let’s make this Christmas cranberry poke cake

Bake the cake: Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan (butter or nonstick spray works great). In a bowl, mix the cake mix, eggs, water, and oil until smooth. Pour it into the pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10-15 minutes.
Tip: Don’t skip the cooling! If the cake is too hot, the cranberry sauce will run everywhere instead of soaking into the holes.
Make the cranberry sauce layer: While the cake cools, heat the cranberry sauce, 1/2 cup water, and sugar in a saucepan over medium heat. Stir until everything is well blended. Let it cool slightly (it should be warm but not hot).
Tip: If your cranberry sauce seems lumpy, you can blend it for a smoother consistency.
Poke the holes: Using the handle of a wooden spoon (or a straw), poke holes all over the cake, spacing them about an inch apart.
Lesson learned: My first time, I made the holes too small, and the sauce didn’t soak in as much. Bigger holes are better!
Pour the cranberry mixture: Gently pour the warm cranberry sauce over the cake, making sure it seeps into the holes. Don’t worry if some stays on top—that’s part of the charm. Let the cake cool completely, then refrigerate for at least 2 hours to let the flavors meld.
Shortcut: If you’re in a rush, pop it into the freezer for 30 minutes instead.
Add the whipped topping: Mix the whipped topping with vanilla extract, then spread it evenly over the chilled cake.
Pro tip: Use a spatula dipped in hot water for a perfectly smooth finish.
Garnish and serve: Sprinkle red and green sprinkles on top for a festive touch. Slice into squares and serve chilled.

Fun variations and adaptations

This cake is super adaptable! Here are some ideas to make it your own:

Gluten-free: Use a gluten-free cake mix and double-check that your cranberry sauce is gluten-free.
Vegan: Swap the eggs for flax eggs and use a plant-based whipped topping like CocoWhip.
Low-sugar: Use a sugar-free cake mix and cranberry sauce, and opt for sugar-free whipped topping.
Seasonal swaps: In the summer, try this recipe with strawberry or blueberry sauce instead of cranberry.
International flair: For a tropical twist, use mango or passionfruit puree in place of cranberry sauce.
Each variation brings a new personality to the cake, but the cranberry version will always hold a special place on my holiday table.

Serving and presentation ideas

To serve this cake in style, cut it into neat squares and place each slice on a festive holiday plate. Add a dollop of extra whipped topping or a drizzle of cranberry sauce for flair. Pair it with a scoop of vanilla ice cream or some fresh mint leaves for a pop of color. If you’re hosting a crowd, arrange the slices on a tiered cake stand for a centerpiece-worthy presentation.

What to drink with it?

Pair this cranberry poke cake with a steaming mug of hot cocoa, mulled wine, or spiced apple cider for cozy holiday vibes. If you’re feeling fancy, a glass of champagne or sparkling cranberry juice complements the tartness of the cake beautifully. Coffee lovers, a cup of rich, dark roast coffee with a splash of cream is the ultimate pairing.

Storing and reheating tips

This cake stores beautifully! Cover it tightly with plastic wrap or foil and refrigerate for up to 4 days. If you’ve made it ahead, it’s best to add the whipped topping on the day you plan to serve it. Freezing? Yes, you can! Wrap the cake (without the topping) in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight and top with whipped cream before serving.

Adjusting for different serving sizes

If you’re baking for a smaller crowd, halve the recipe and use an 8×8-inch pan. For a larger gathering, double the recipe and bake in two 9×13-inch pans. Just keep in mind that thicker cakes might need a few extra minutes in the oven.

Troubleshooting tips for a perfect cake

Cranberry sauce won’t soak in? The cake might be too cool. Warm the sauce slightly and try again.
Too soggy? Be careful not to pour too much sauce at once—it’s better to pour gradually and let it absorb.
Cake stuck to the pan? Grease it well, and if in doubt, line it with parchment paper.

Go make it!

This Christmas cranberry poke cake is a guaranteed hit, whether you’re serving it at a big family dinner or enjoying it with close friends by the fire. I can’t wait for you to try it—feel free to tweak it and make it your own. It’s one of those desserts that brings smiles and second helpings every time. Happy holidays and happy baking!

FAQ

1. Can I use homemade cranberry sauce?
Absolutely! Homemade cranberry sauce adds a personal touch and can be customized to your sweetness level.

2. What if I don’t have whipped topping?
No problem! Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.

3. Can I make this cake ahead of time?
Yes! In fact, it tastes even better the next day after the flavors meld in the fridge.

4. How do I make this kid-friendly?
Let the kids sprinkle the red and green sprinkles on top—it’s a fun and easy way to get them involved!

5. What’s the best way to cut the cake neatly?
Use a sharp knife dipped in hot water and wipe it clean between cuts for perfect slices.