Christmas Cranberry Poke Cake

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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 (e.g., Cool Whip)
• 1 teaspoon vanilla extract
• Red and green sprinkles (for garnish)

Instructions:

1. Bake the Cake:
   • Preheat the oven to 350°F (175°C).
   • Grease and flour a 9×13-inch baking dish.
   • In a large bowl, mix together the cake mix, eggs, water, and vegetable oil according to the package instructions until well combined.
   • Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool in the pan for 10-15 minutes.
2. Prepare the Cranberry Layer:
   • In a small saucepan, combine the cranberry sauce, water, and granulated sugar.
   • Heat over medium heat, stirring until the sugar dissolves and the mixture blends. Remove from heat and let cool slightly.
3. Poke the Cake:
   • Once the cake has cooled, use the handle of a wooden spoon or a straw to poke holes about 1 inch apart all over the surface.
4. Add the Cranberry Layer:
   • Pour the warm cranberry mixture evenly over the cake, ensuring it seeps into the holes. Let the cake cool completely, then refrigerate for at least 2 hours.
5. Prepare the Whipped Topping:
   • In a medium bowl, mix the whipped topping with vanilla extract until well combined.
   • Spread the topping evenly over the cooled cake.
6. Garnish:
   • Decorate with red and green sprinkles for a festive touch.
7. Serve:
   • Slice into squares and serve chilled.

Details:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 50 minutes
• Servings: 12-15
• Calories: ~220 per serving