Cranberry Cake Treat (Print Version)
# Ingredients:
01 -
16.25 oz package of white cake mix (plus what the box needs).
02 -
1 cup of powdered sugar.
03 -
12 oz cranberries, fresh or frozen.
04 -
1 cup + 2 tbsp granulated sugar.
05 -
1 tablespoon of green sprinkles.
06 -
1 tbsp red sprinkles.
07 -
1/4 tsp cinnamon if you'd like.
08 -
A pinch of nutmeg and ginger (optional).
09 -
1 1/2 tsp vanilla extract.
10 -
2 1/2 cups whipped topping.
11 -
1 cup fresh orange juice.
12 -
8 oz softened cream cheese.
13 -
2 tbsp starch mixed into 2 1/2 tbsp water.
14 -
1 tbsp coconut oil.
15 -
About 1/3 cup dried cranberries.
16 -
3.5 oz white chocolate chopped up small.
# Instructions:
01 -
Simmer cranberries, orange juice, sugar, and seasonings until they pop. Mix in the starch mixture and let it thicken like a pudding.
02 -
Follow the instructions on the boxed mix. Carefully fold sprinkles in at the end. Bake in a 9x13 pan at 350°F.
03 -
Poke deep holes spaced 1 inch apart while the cake is still a bit warm. Spoon cranberry mix into holes and smear the rest on top. Let it chill for 4+ hours.
04 -
Whip together cream cheese, vanilla, and powdered sugar. Gently mix in whipped topping. Spread it across the cold cake.
05 -
Scatter dried cranberries over the top. Pour the white chocolate, melted with coconut oil, all over the frosting.
# Notes:
01 -
It's best chilled overnight for extra flavor.
02 -
Always store in the fridge.
03 -
If you'd rather, make your own whipped cream.