Ingredients
- White cake mix: 1 box (plus ingredients listed on box)
- Water: As listed on cake mix box
- Oil: As listed on cake mix box
- Eggs: As listed on cake mix box
- Cranberry juice cocktail: 3 cups
- Sweetened condensed milk: 1 (14 ounce) can
- Whipped topping: 1 (8 ounce) container, thawed
- Fresh cranberries: 1 cup, optional for garnish
Instructions
- Step 1: Prepare the cake batter according to the directions on the cake mix box, using the water, oil, and eggs. Pour the batter into a greased and floured 9×13 inch baking pan.
- Step 2: Bake the cake according to the box directions, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly (about 15 minutes) after removing from the oven.
- Step 3: Use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, about 1 inch apart.
- Step 4: In a bowl, combine the cranberry juice cocktail and sweetened condensed milk. Slowly pour this mixture over the poked cake, making sure it soaks into all the holes.
- Step 5: Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow the liquid to absorb completely.
- Step 6: Before serving, spread the thawed whipped topping evenly over the top of the cake. Garnish with fresh cranberries, if desired.
Notes
- Store leftover cranberry poke cake in the refrigerator, covered tightly, for up to 3 days.
- For an extra burst of flavor, lightly toast the fresh cranberries before using them as a garnish.
- Serve this chilled cranberry poke cake with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.
- Be patient when pouring the cranberry juice mixture; allowing it to slowly absorb ensures a perfectly moist and flavorful cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American