Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla
- 1 cup whipped topping (store-bought or homemade)
Instructions
- Prep & Bake: Preheat oven to 350Β°F, prepare cake mix according to package directions, and bake in a greased 9×13 dish for about 30 minutes until golden and cooked through.
- Make Syrup: Combine cranberries, sugar, and water in a medium saucepan, cook over medium heat for 10 minutes until berries pop and mixture thickens.
- Poke & Fill: Using a large fork, poke holes about 1 inch apart in the warm cake, pour cranberry mixture evenly over the surface, and refrigerate for at least 1 hour.
- Frost & Serve: Beat cream cheese, powdered sugar, and vanilla with an electric mixer until smooth, fold in whipped topping, and spread over the chilled cake before serving.
Notes
- Use fresh cranberries for best results – frozen cranberries release too much water and create runny syrup.
- Poke holes while the cake is still slightly warm for optimal syrup absorption without making the cake soggy.
- Don’t skip the chilling step as it allows flavors to meld and the cake to set properly for clean slicing.
- For extra holiday flavor, add orange zest to the frosting or strain the cranberry mixture to remove skins for smoother texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 385 calories
- Sugar: 42g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
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