Description
A delightful and festive poke cake infused with cranberry flavor, perfect for Christmas celebrations.
Ingredients
Scale
- 1 box of white cake mix
- 1 cup of cranberry juice
- 1 cup of fresh cranberries
- 1 can of sweetened condensed milk
- 1 cup of whipped topping
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1/4 cup of chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the white cake mix according to package instructions, substituting cranberry juice for water.
- Pour the batter into a greased 9×13 inch baking dish and bake for 30-35 minutes.
- Once baked, remove the cake from the oven and let it cool for 10 minutes.
- Using the end of a wooden spoon, poke holes all over the top of the cake.
- Pour the sweetened condensed milk over the cake, ensuring it fills the holes.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld.
- Before serving, top with whipped topping, fresh cranberries, and chopped pecans if desired.
Notes
- For a more intense cranberry flavor, consider adding cranberry sauce on top.
- This cake can be made a day in advance for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg