Christmas Cranberry Poke Cake

Prep Time: 20 minutes | Cook Time: 30 minutes | Chill Time: 2 hours | Total Time: 2 hours 50 minutes.

Ingredients:

For the Cake:

• 1 box (15.25 oz) white cake mix

• 3 large eggs

• 1 cup water

• 1/4 cup vegetable oil

For the Cranberry Layer:

• 1 can (14 oz) cranberry sauce (whole berry or jellied)

• 1/2 cup water

• 1/4 cup granulated sugar

For the Whipped Topping:

• 1 container (8 oz) whipped topping (such as Cool Whip)

• 1 teaspoon vanilla extract

• Red and green sprinkles, for garnish

Instructions:

Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish. In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Mix according to package instructions until well combined. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes.

Prepare the Cranberry Layer: In a small saucepan, combine the cranberry sauce, water, and granulated sugar. Heat over medium heat until the mixture is well blended and the sugar has dissolved. Remove from heat and let it cool slightly.

Poke the Cake: Once the cake has cooled, use the handle of a wooden spoon or a straw to poke holes all over the surface of the cake, about 1 inch apart.

Add the Cranberry Layer: Pour the warm cranberry mixture evenly over the poked cake, making sure it seeps into the holes. Let the cake cool completely, then refrigerate for at least 2 hours to allow the flavors to meld.

Prepare the Whipped Topping: In a medium bowl, mix the whipped topping with the vanilla extract until well combined. Spread the whipped topping evenly over the cooled cake.