Ingredients
- White Cake Mix: 1 box (plus ingredients called for on box)
- Water: As called for on cake mix box
- Vegetable Oil: As called for on cake mix box
- Eggs: As called for on cake mix box
- Cranberry Sauce: 1 (14-ounce) can, whole berry
- Sweetened Condensed Milk: 1 (14-ounce) can
- Heavy Whipping Cream: 16 ounces
- Powdered Sugar: 4 tablespoons
Instructions
- Step 1: Prepare cake mix according to package directions in a 9×13 inch pan. Bake as directed and let cool slightly (about 15 minutes).
- Step 2: While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the cake, about 1 inch apart.
- Step 3: In a saucepan, gently heat the cranberry sauce over medium-low heat until it's slightly softened. Spread the cranberry sauce evenly over the poked cake, allowing it to seep into the holes.
- Step 4: Slowly pour the sweetened condensed milk over the cranberry-covered cake, allowing it to seep into the holes as well.
- Step 5: In a large bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form. Frost the cake with the whipped cream.
- Step 6: Refrigerate the cake for at least 2 hours before serving. This allows the flavors to meld and the cake to chill.
Notes
- To keep your poke cake extra moist, store it covered tightly in the refrigerator for up to 3 days; the cranberry and milk soak will only get better!
- If you want to cut a piece of cold cake, try running your knife under warm water for a cleaner slice.
- Garnish each slice with a few fresh cranberries and a sprig of rosemary for a festive, colorful presentation.
- For a more intense cranberry flavor, add a teaspoon of cranberry extract to the sweetened condensed milk before pouring it over the cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American