Ingredients
Scale
- White cake mix 1 box (plus ingredients listed on box)
- Water 1 cup
- Vegetable oil 1/2 cup
- Eggs 3
- Cranberry sauce 1 (14 ounce) can, jellied
- Boiling water 1 cup
- Sweetened condensed milk 1 (14 ounce) can
- Whipped topping 1 (8 ounce) container, thawed
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- Step 2: Prepare the cake batter according to package directions, using the water, oil, and eggs. Pour into the prepared pan and bake for the time specified on the box, or until a toothpick inserted into the center comes out clean.
- Step 3: Let the cake cool slightly. In a bowl, dissolve the cranberry sauce in 1 cup of boiling water.
- Step 4: Use the end of a wooden spoon or a fork to poke holes all over the cake, about 1 inch apart. Slowly pour the cranberry mixture evenly over the cake, allowing it to soak in. Then pour the sweetened condensed milk evenly over the cake.
- Step 5: Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Step 6: Before serving, spread the thawed whipped topping evenly over the cake. Cut into squares and enjoy!
Notes
- For best flavor, let the cranberry poke cake chill overnight; the longer it sits, the richer the flavors become.
- If you have leftovers, cover and refrigerate for up to 3 days to maintain its moistness.
- Serve chilled with a sprinkle of chopped pecans or walnuts for added crunch and flavor.
- Don't rush pouring the cranberry mixture and condensed milk; do it slowly to ensure even absorption into the cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American