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Delightful Christmas Cranberry Poke Cake Recipe

Christmas Cranberry Poke Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 box of white cake mix
  • 3 large eggs
  • 1 cup water
  • 1 can 15 oz whole berry cranberry sauce
  • 1 package 3.4 oz instant vanilla pudding mix
  • 2 cups cold milk
  • 1 cup whipped topping
  • Fresh cranberries for garnish

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the cake mix according to package instructions.
  3. Pour the batter into a greased 9x13 inch baking pan.
  4. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Remove the cake from the oven and let it cool for 10 minutes.
  6. Poke holes in the cake using the end of a wooden spoon or a skewer.
  7. Mix the cranberry sauce and vanilla pudding in a bowl until smooth.
  8. Pour the cranberry-pudding mixture over the poked cake, ensuring it gets into all the holes.
  9. Refrigerate the cake for at least 2 hours, or overnight for best results.
  10. Spread whipped topping over the chilled cake.
  11. Garnish with fresh cranberries before serving.