Description
Indulge in the festive flavors of this Christmas Cranberry Poke Cake, a delightful dessert that marries tart cranberries with a moist white cake, all drizzled with creamy sweetened condensed milk and topped with light whipped topping. Perfect for holiday gatherings, each slice bursts with seasonal cheer and is guaranteed to impress your family and friends!
Ingredients
Scale
- 1 package (15.25 oz) white cake mix
- 1 cup cranberry sauce (homemade or store-bought)
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (non-dairy optional)
- 1 cup fresh or frozen cranberries
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, prepare the white cake mix according to package instructions.
- Pour the batter into a greased 9×13-inch baking pan and bake for 25-30 minutes or until golden brown.
- Allow the cake to cool slightly, then poke holes all over the top using a fork or skewer.
- Spread cranberry sauce evenly over the warm cake, followed by drizzling sweetened condensed milk on top.
- Chill in the fridge for at least two hours before topping with whipped topping and garnishing with fresh cranberries and powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 280
- Sugar: 32g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg