Festive Cranberry Cake (Printable Version)
# What You'll Need:
01 -
12 oz cranberries (either fresh or thawed if frozen).
02 -
1 cup of OJ.
03 -
1 cup + 2 tbsp granulated sugar.
04 -
¼ tsp ground cinnamon (skip if you want).
05 -
Small pinch of ginger and nutmeg (leave out if preferred).
06 -
2 tbsp cornstarch.
07 -
16.25 oz box of white cake mix and whatever the box calls for.
08 -
1 tbsp festive red sprinkles.
09 -
1 tbsp holiday green sprinkles.
10 -
8 oz cream cheese, left out until soft.
11 -
1 cup confectioners' sugar.
12 -
1½ tsp pure vanilla.
13 -
2½ cups cool whip or similar topping.
14 -
3.5 oz white chocolate pieces.
15 -
1 tbsp coconut oil.
16 -
1/3 cup dried cranberries for topping.
# Preparation Steps:
01 -
Simmer berries with sugar, OJ and seasonings until berries pop. Stir in cornstarch and keep cooking till it thickens up. Set aside to cool down.
02 -
Follow the cake box directions, toss in those sprinkles. Pour into 9x13 pan and bake at 350°F until done.
03 -
While cake's still warm, poke it all over. Pour the cranberry mix into those holes. Let it sit in fridge for 4+ hours.
04 -
Mix the soft cream cheese with powdered sugar and vanilla until smooth. Gently mix in the whipped topping. Spread this fluffy mix all over your chilled cake.
05 -
Scatter dried cranberries around the top. Melt white chocolate with coconut oil and drizzle it across everything.
# Additional Tips:
01 -
You can swap in real whipped cream if you don't like the pre-made stuff.
02 -
Letting it sit in the fridge overnight makes it taste way better.