Cranberry Cake Holiday Dessert (Print Version)
# Ingredients:
01 -
12 ounces cranberries, fresh or frozen.
02 -
1 cup of orange juice.
03 -
1 cup and 2 tablespoons granulated sugar.
04 -
A quarter teaspoon of cinnamon (optional).
05 -
A pinch of ginger and nutmeg (optional).
06 -
2 tablespoons of cornstarch.
07 -
16.25 ounces of white cake mix along with its required ingredients.
08 -
1 tablespoon of green sprinkles.
09 -
1 tablespoon of red sprinkles.
10 -
8 ounces softened cream cheese.
11 -
1 cup of powdered sugar.
12 -
1½ teaspoons pure vanilla extract.
13 -
2½ cups of whipped topping.
14 -
3.5 ounces of white chocolate.
15 -
1 tablespoon of coconut oil.
16 -
A third of a cup of dried cranberries.
# Instructions:
01 -
Cook the cranberries with orange juice, sugar, and optional spices until tender. Stir in the cornstarch and keep cooking until it gets thick. Let it cool down.
02 -
Prepare the cake batter as instructed on the box. Fold in the sprinkles and bake in a 9x13-inch dish at 350°F.
03 -
While still warm, poke holes in the cake and pour cranberry sauce into them. Refrigerate for 4 hours or overnight.
04 -
Beat vanilla extract, powdered sugar, and cream cheese together. Gently fold in the whipped topping, then spread over the chilled cake.
05 -
Drizzle a mix of melted white chocolate and coconut oil over the cake. Sprinkle dried cranberries on top.
# Notes:
01 -
Whipped cream can be made from scratch instead of using store-bought topping.
02 -
Letting it sit overnight gives the best texture.