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:
One 14-ounce can of whole fruit or jellied cranberry sauce
1/2 cup water
1/4 cup granulated sugar
For the Whipped Topping:
One 8-ounce jar of whipped topping (like 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 9×13-inch baking dish.
Mix the cake mix, eggs, water, and vegetable oil in a big basin. As directed on the packaging, mix until well blended.
When a toothpick put in the center of the batter comes out clean, the dish is done. Bake it for 25 to 30 minutes.
Give the cake ten to fifteen minutes to cool in the pan.
Prepare the Cranberry Layer:
Put the granulated sugar, water, and cranberry sauce in a small pot.
Heat over medium heat until the sugar dissolves and the mixture is properly combined.
Remove from heat and let it cool slightly.
Poke the Cake:
Once the cake has cooled, use a straw or the handle of a wooden spoon to create holes in it all over, about an inch apart.
Add the Cranberry Layer:
Make sure the warm cranberry sauce soaks into the holes in the cake by spreading it evenly over it.
To enable the flavors to combine, let the cake cool fully before placing it in the refrigerator for at least two hours.
Prepare the Whipped Topping:
In a medium bowl, thoroughly incorporate the vanilla extract and the whipped topping.
Spread the whipped topping evenly over the chilled cake.
Garnish:
For a festive touch, put red and green sprinkles on top of the cake.
Serve:
The Christmas Cranberry Poke Cake should be served cold after being cut into squares. Savor the delicious cake and cool cranberry taste!