Description
This vibrant and tangy poke cake combines the sweetness of a white cake with the tartness of cranberry sauce, topped with a simple glaze. It’s a beautiful and delicious dessert perfect for the holiday season.
Ingredients
Scale
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can whole berry cranberry sauce
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the white cake mix according to package instructions and pour into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
- In a small saucepan, heat the cranberry sauce over low heat until warmed through.
- Pour the warm cranberry sauce over the cake, ensuring it fills all the holes.
- In a small bowl, whisk together the powdered sugar and milk to make a glaze.
- Drizzle the glaze over the top of the cake.
- Allow the cake to cool completely before serving.
Notes
- You can substitute the white cake mix with a homemade cake if you prefer.
- The glaze can be made thicker or thinner by adjusting the amount of milk.
- For added flavor, you could top the cake with whipped cream or chopped pecans.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes