Cranberry Poke Cake (Print Version)

# Ingredients:

01 - 12 oz fresh or frozen cranberries.
02 - 1 cup freshly squeezed orange juice.
03 - 1 cup + 2 tablespoons sugar.
04 - 1/4 teaspoon cinnamon (optional).
05 - Dash of ginger and nutmeg (optional).
06 - 2 tablespoons corn starch dissolved in 2 1/2 tablespoons water.
07 - 16.25 oz box white cake mix (plus box ingredients).
08 - 1 tablespoon red sprinkles.
09 - 1 tablespoon green sprinkles.
10 - 8 oz cream cheese, softened.
11 - 1 cup powdered sugar.
12 - 1 1/2 teaspoon vanilla extract.
13 - 2 1/2 cups whipped topping.
14 - 3.5 oz white chocolate, finely chopped.
15 - 1 tablespoon coconut oil.
16 - 1/3 cup dried cranberries.

# Instructions:

01 - Cook cranberries with sugar, orange juice and spices until burst. Add cornstarch slurry and cook until thickened to pudding consistency.
02 - Prepare cake mix according to box. Gently stir in sprinkles. Bake in 9x13 pan at 350°F.
03 - While warm, poke holes 2/3 deep, 1 inch apart. Fill holes with cranberry sauce and spread remaining on top. Chill 4+ hours.
04 - Beat cream cheese, powdered sugar and vanilla. Fold in whipped topping. Spread over chilled cake.
05 - Top with dried cranberries. Drizzle with melted white chocolate mixed with coconut oil.

# Notes:

01 - Can chill overnight for best results.
02 - Store cake in refrigerator.
03 - Can use homemade whipped cream instead of topping.

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