Description
A quick and delicious cranberry poke cake that’s perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup cranberry sauce
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
- 1 package (3.4 oz) vanilla instant pudding mix
- 2 cups whipped topping
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the cake mix, cranberry sauce, water, eggs, and vegetable oil until well combined.
- Pour the batter into the prepared baking pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for about 10 minutes, then poke holes all over the top.
- Pour 1 cup of cranberry sauce over the top, spreading it gently to fill the holes.
- In another bowl, whisk together the pudding mix, whipped topping, powdered sugar, and vanilla extract until smooth.
- Spread the creamy mixture over the cake and refrigerate for at least 2 hours.
- Slice and serve, optionally adding extra cranberry or whipped topping on the side.
Notes
Best served chilled. Can be made ahead and stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg