White Chocolate Cranberry Poke Cake

Do you guys love poke cakes as much as I do? They’re so moist and flavorful and absolutely delicious. They’re always a hit when I have company around and they’re incredibly easy to make. I was a little tired of having the same holiday desserts over and over. Although pumpkin pie, apple pie and chocolate cake are all delicious, after celebrating Canadian AND American thanksgiving, I needed a little bit of variety in my life.

I’ve been loving cranberries lately, as you’ve probably noticed if you’ve read my other recent blog posts, and I’ve always had a weakness for white chocolate. So a white chocolate cranberry poke cake sounded both festive and delicious. If you’re tired of the same desserts, try this one out for Christmas this year! Your guests will thank you! 🙂

What you’ll need:

  • 1 box of yellow cake mix, plus whatever ingredients are listed on the box (oil, water, eggs)
  • 1 box of instant white chocolate pudding (3.4 oz) plus ingredients listed on box (appox. 2 cups of milk)
  • 12 oz. package of cranberries, rinsed and drained
  • 3 tbsp of water
  • 4 tbsp  of sugar
  • 1 package of cream cheese (8 oz.) softened
  • 1 pint of heavy whipping cream (16oz.)
  • 2 cups of powdered sugar


  • Prepare pudding mixture according to box directions. Refrigerate until firm.
  • Bake cake according to box directions. Remove cake from oven and poke holes in the cake using the end of a spoon or another round object. I did 4 rows of 3 holes. Sit aside and let cool.
  • To make the cranberry sauce, add rinsed cranberries, water, and sugar to a skillet or sauce pan and cook over medium heat for 8-10 minutes, smashing the cranberry as you go, once they start to soften. Stirring often to ensure they do not burn. Once the sauce has thickened, set aside and let cool.
  • For the topping, beat softened cream cheese on medium speed until smooth and free of lumps.
  • Add heavy cream and continue beating. Slowly add in powdered sugar and beat until blended well.
  • Pour pudding over cake and spread it with a spatula, followed by cranberry sauce, and cream cheese topping.
  • Refrigerate cake and enjoy!

*This cake must be kept in the refrigerator.

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Author: Jen and Tonic

Hi there! :) I'm Jenna, the creative mind behind Jen and Tonic. I can usually be found with a coffee in my hand and Yorkie in my lap. I love creating digital art and writing about food, hosting, home inspiration, and DIY projects to share with anyone who will listen. So, if you love all things beautiful, girly and delicious, pour yourself a cup of coffee, get comfy, and have a look around. :)

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