Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cranberry poke cake, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Lusciously moist cake made with tart little cranberries and whipped cream.
Cranberries are one of my favorites things to eat during the holiday season. I love cranberry sauce, jam, and desserts. This cranberry poke cake is a wonderful dessert to serve at either Thanksgiving or Christmas dinner. Heck, serve it at both!
One of the best things about this cranberry poke cake is how insanely easy it is to make. Poke cakes generally are. I had my youngest son, who is homeschooling this year, help me in the kitchen with this cake.
He begged me to let him poke the holes in the cake. after convincing him that he wouldn’t be using his finger he was content to use the opposite end of a wooden spoon. Next time, I’ll be making this cake by myself because poking all of those holes looked fun and I’d like to be the one who gets to do the honors. Haha!
Recipe and image courtesy of Hungry Little Girl.
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Quick Tip: I used a white cake mix when I made this dessert. it turned out so pretty!