Preheat your oven to 350°F (175°C). In a mixing bowl, combine the white cake mix, eggs, vegetable oil, and water. Mix until smooth and pour into a greased 9x13 inch baking pan. Bake for 25-30 minutes until a toothpick comes out clean.

Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely for another 30-45 minutes.

Using the handle of a wooden spoon, poke holes throughout the top of the cooled cake, spacing them 1 inch apart and aiming for halfway through the cake.

Pour the cranberry sauce evenly over the top of the cake, ensuring it fills the holes. Use a spatula to spread it if necessary and let it sit for 10-15 minutes.

Spread the whipped topping evenly over the cranberry sauce layer, cover the cake, and refrigerate for at least 1 hour before serving.

After chilling, slice into squares and serve chilled at your holiday gatherings.