Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
- 1 can (14 oz) cranberry sauce (whole berry or jellied)
- 1/2 cup water (for cranberry layer)
- 1/4 cup granulated sugar
- 1 container (8 oz) whipped topping
- 1 tsp vanilla extract
- Red and green sprinkles for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the white cake mix, eggs, water, and vegetable oil. Beat on medium speed for about 2 minutes until well combined.
- Pour the batter into a greased 9×13 inch baking pan and bake for approximately 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for about 10 minutes, then poke holes all over the surface with a fork or skewer.
- In a saucepan over medium heat, combine the cranberry sauce, water, and sugar until heated through and sugar dissolves completely. Pour over the warm cake.
- Refrigerate the cake for at least two hours to set.
- Spread whipped topping evenly over the chilled cake, drizzle with vanilla extract, and sprinkle with red and green sprinkles before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (107g)
- Calories: 275
- Sugar: 22g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg