White Chocolate Cranberry Poke Cake Recipe

This White Chocolate Cranberry Poke Cake is a delightful and moist sheet cake that combines the sweetness of white chocolate pudding with the tartness of cranberry sauce. It’s an easy holiday dessert that is sure to be a hit at any potluck.

The recipe is simple to follow and results in a stunning cake that is both festive and delicious. Perfect for gatherings, this poke cake will impress your guests with its unique flavor combination.

Delicious White Chocolate Cranberry Poke Cake

This poke cake features a light and fluffy sheet cake soaked in white chocolate pudding and topped with a layer of tart cranberry sauce. The cake is easy to make and can be prepared ahead of time, making it an ideal choice for holiday celebrations or potlucks.

Ingredients

1 box of white cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 package (3.4 oz) instant white chocolate pudding mix
2 cups milk
1 cup cranberry sauce (store-bought or homemade)
1 cup whipped topping (like Cool Whip)
White chocolate shavings or sprinkles for garnish (optional)

Instructions

Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until well combined and pour the batter into the prepared pan.
Bake the Cake: Bake according to package instructions, usually about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
Poke the Cake: Once the cake is cooled, use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart.
Prepare the Pudding: In a separate bowl, whisk together the instant white chocolate pudding mix and milk until thickened. Pour the pudding over the poked cake, making sure it seeps into the holes.
Add Cranberry Sauce: Spread the cranberry sauce evenly over the top of the cake, covering the pudding layer.
Top with Whipped Topping: Spread the whipped topping over the cranberry sauce layer. Garnish with white chocolate shavings or sprinkles if desired.
Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Slice and enjoy your festive poke cake!