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Holiday desserts hold a special place in our hearts and homes during the festive season. They are not just treats; they are a celebration of tradition, family, and togetherness. From gingerbread houses to rich fruitcakes, these sweet delicacies bring warmth and joy, enhancing the spirit of the holidays. Among these delightful offerings, the Holiday Cranberry Poke Cake stands out as a vibrant and easy-to-make dessert that captures the essence of the season in both flavor and appearance.

Holiday Cranberry Poke Cake

Looking for sweet treat ideas this holiday season? Try this simple pie recipe that combines tart cranberries with a moist vanilla cake for a delightful twist. Perfect for festive gatherings, the Holiday Cranberry Poke Cake is sure to impress your guests and bring joy to your celebrations! HolidayDesserts SweetTreatIdeas PokeCake CranberryRecipe FestiveBaking SimplePieRecipe afterka
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Ingredients
  

1 box of white cake mix

1 cup water

1/3 cup vegetable oil

3 large eggs

1 cup fresh or frozen cranberries (plus extra for garnish)

1 can (14 oz) sweetened condensed milk

1 cup cranberry juice (preferably 100% juice)

1 cup whipped topping (like Cool Whip)

1/2 teaspoon vanilla extract

1/4 cup pecans or walnuts, finely chopped (optional)

Fresh mint leaves for garnish (optional)

Instructions
 

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    Make the Cake Batter: In a large bowl, combine the white cake mix, water, vegetable oil, and eggs. Mix until just combined, about 2 minutes on medium speed.

      Incorporate Cranberries: Fold in the cranberries gently into the batter to evenly distribute them without breaking them apart.

        Bake the Cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

          Poke Holes: Allow the cake to cool in the pan for about 15 minutes. Then, using the handle of a wooden spoon or a skewer, poke holes all over the top of the warm cake, making sure to reach deep but not all the way through the bottom.

            Prepare the Topping: In a medium bowl, mix the sweetened condensed milk with the cranberry juice until well combined. Pour this mixture evenly over the poked cake, allowing it to seep into the holes.

              Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 2 hours (or overnight) to let the flavors meld and the cake to become moist.

                Frost the Cake: Once chilled, top the cake with whipped topping evenly spread over the surface. For an extra festive touch, sprinkle with chopped nuts and additional cranberries.

                  Garnish and Serve: Optionally, add a few fresh mint leaves for color. Slice into squares and serve chilled. Enjoy your delightful Holiday Cranberry Poke Cake!

                    Prep Time: 30 minutes | Total Time: 3 hours (including chilling) | Servings: 12-15