Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, water, and eggs according to the package instructions. Mix until well combined, then pour the batter into a greased 9x13 inch baking pan. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Using a fork, gently poke holes all over the top of the cake.

Open your cranberry sauce and evenly pour it over the top of the cake, ensuring that it fills the holes you created. Use a spatula to spread the sauce gently.

Cover the cake with plastic wrap or aluminum foil and place it in the refrigerator. Allow it to chill for at least 1-2 hours.

Once chilled, remove the cake from the refrigerator. Spread a generous layer of whipped topping over the chilled surface.