Christmas Cranberry Poke Cake

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:
1️⃣ Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-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.
2️⃣ 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.
3️⃣ 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.
4️⃣ 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.
5️⃣ 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.
6️⃣ Garnish: Decorate the top of the cake with red and green sprinkles for a festive touch.
7️⃣ Serve: Slice the Christmas Cranberry Poke Cake into squares and serve chilled. Enjoy the refreshing cranberry flavor and moist cake!
Prep Time: 20 minutes | Cook Time: 30 minutes | Chill Time: 2 hours | Total Time: 2 hours 50 minutes.
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