Are you looking for a show-stopping dessert that’s surprisingly easy to make? This Christmas Cranberry Poke Cake is the perfect answer! Bursting with the tart sweetness of cranberries and the comforting warmth of Christmas spices, this moist and delicious cake is sure to be a holiday favorite. It's a delightful blend of homemade cooking and effortless elegance, perfect for family gatherings or cozy nights in. Prepare to impress your guests with this stunning and incredibly tasty Christmas treat!
Ingredients:
For the Cake:
- 1 box (15.25 ounces) white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cranberry Sauce:
- 1 (12-ounce) bag fresh or frozen cranberries
- 1 cup sugar
- 1/2 cup orange juice
- 1/4 cup water
- 1 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Baking the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily.
- In a large bowl, combine the cake mix, water, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes. Don't overmix; a few lumps are okay.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is slightly different, so keep an eye on it!
- Let the cake cool in the pan for 10 minutes before poking holes.
Making the Cranberry Sauce:
- While the cake is baking, prepare the cranberry sauce. Combine cranberries, sugar, orange juice, water, orange zest, cinnamon, and nutmeg in a medium saucepan.
- Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Stir occasionally to prevent sticking.
Assembling the Poke Cake:
- Once the cake has cooled for 10 minutes, use a wooden skewer or the handle of a wooden spoon to poke holes all over the surface of the cake. Don't poke all the way to the bottom; aim for about halfway.
- Slowly pour the warm cranberry sauce over the poked cake, allowing it to seep into the holes. You may not use all the sauce; it depends on how moist you like your cake.
- Let the cake cool completely before frosting.
Preparing the Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract and salt.
Frosting and Decorating:
- Once the cake is completely cool, frost the top with the cream cheese frosting.
- You can decorate further with fresh cranberries, sugared cranberries, or even a sprinkle of powdered sugar for a festive touch. Let your creativity shine!
Tips and Variations:
- For a richer flavor: Use buttermilk instead of water in the cake batter.
- Spice it up: Add a pinch of ginger or cloves to the cranberry sauce for an extra warm holiday flavor.
- Make it ahead: The cake and cranberry sauce can be made a day ahead of time. Frost just before serving for the best texture.
- Frozen cranberries work perfectly: No need to thaw them before adding them to the sauce.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: 20-25g Saturated Fat: 10-15g Sugar: 40-50g
This Christmas Cranberry Poke Cake is a delightful blend of sweet and tart flavors, making it a perfect ending to any holiday meal. This recipe provides easy recipes and quick dinner ideas for a delicious and festive dessert that everyone will love. Enjoy!