Cranberry Poke Cake
Cranberry Poke Cake - Looking for the perfect cake for Christmas and Thanksgiving? Make this easy, tart and sweet Cranberry Poke Cake for all of your friends and family! Easy Christmas cake for a crowd.
Ingredients
- 2 white cake mixes (15.25 oz each)
- 6 large eggs
- 1 cup vegetable oil
- 1 cup cold water
- 1 cup boiling water
- 1 cup whole milk
- 1 box cranberry jell-o (3 oz)
- 1 can whole berry cranberry sauce (15 oz)
- 1 tub cool whip (8 oz)
Instructions
- Preheat the oven to 325 degrees and spray a deep 9x13 cake pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine the two cake mixes, eggs, oil, milk, and 1 cup of cold water. Using a hand mixer or stand mixer, beat until no lumps appear. It will seem thin, but this is what you want.
- Pour into your prepared cake pan and bake for 50-60 minutes or until a toothpick inserted into the middle of the cake (deeper than just the top bit of cake) comes out clean. Let cool for about 20 minutes.
- Add the jello and boiling water to a medium mixing bowl and stir until the jello is dissolved. Place the jello in a pourable container (I use a glass measuring cup).
- With the handle of a wooden spoon, or with a similarly shaped object, poke holes in the cake. There should be a hole about every inch and be careful to not go all the way through the cake. Just go a little over halfway through with the holes.
- Slowly pour the jello over the top of the cake, first covering the holes and then any surface of the cake left after that.
- Place the cake in the fridge, covered with plastic, for 4 hours or until the jello is set.
- Place the cranberry sauce in a medium mixing bowl and use a fork or other utensil to break it up until no large chunks remain and it resembles a homemade style cranberry sauce.
- Add the cool whip to the bowl with the cranberry sauce and fold it together until fully combined.
- Frost the top of the cake with the mixture. Slice, serve, and enjoy!