MAKES 1 (9-INCH) ROUND DOUBLE-LAYER CAKE
Sleigh bells are jingling and the holidays are in the air. This beautiful Cranberry Christmas Poke Cake captures the flavors and colors that make the holidays festive, and gives them a whole new twist. Best of all, you can easily serve a showstopping dessert for that holiday party.
Nonstick cooking spray
1 (15.25- to 18-ounce) box white cake mix
Eggs, oil, and water as directed on the cake mix box
1 (14-ounce) can jellied cranberry sauce (not whole-berry cranberry sauce)
1 cup water
1 (3-ounce) box cranberry or raspberry gelatin
¼ cup orange juice
Preheat the oven to 350ºF. Spray two 9-inch round cake pans with nonstick cooking spray. Line the bottoms of the pans with parchment paper and spray the parchment as well.
Prepare and bake the cake according to the package directions for a double-layer cake. Place the cakes on a wire rack to cool for 10 minutes.
In a small saucepan, combine the cranberry sauce and water. Heat over medium heat, stirring frequently, until the mixture boils. Use the back of a spoon or a potato masher to mash the sauce so it becomes smooth. Remove from the heat. Add the gelatin and stir until it has dissolved. Stir in the orange juice.
Poke holes evenly over the baked cakes using the handle of a wooden spoon. Slowly pour the cranberry mixture evenly over each layer, filling the holes. Use the tip of a table knife to gently push the cranberry sauce into the holes. Cover and refrigerate the cakes for 1 hour.
Place a large plate over one of the layers and invert to remove the cake from the pan. Remove the parchment paper. Use another large plate to invert the layer back so that the side with the fruit glaze remains on top. Repeat the process with second layer.
Gently spread the top of one layer with frosting. Top with the second layer, fruit-side up. Frost the top and sides of the cake. Refrigerate until ready to serve.