Preheat the oven to 325 degrees and spray a deep 9x13 cake pan with nonstick cooking spray. Set aside.

In a large mixing bowl, combine the two cake mixes, eggs, oil, milk, and 1 cup of cold water. Using a hand mixer or stand mixer, beat until no lumps appear. It will seem thin, but this is what you want.

Pour into your prepared cake pan and bake for 50-60 minutes or until a toothpick inserted into the middle of the cake (deeper than just the top bit of cake) comes out clean. Let cool for about 20 minutes.

With the handle of a wooden spoon, or with a similarly shaped object, poke holes in the cake. There should be a hole about every inch and be careful to not go all the way through the cake. Just go a little over halfway through with the holes.

Pour jello mix in a medium mixing bowl and add in boiling water. Stir until jello is dissolved. Place jello in a pourable container.

Slowly pour jello over the top of the cake, first covering the holes and then any surface of the cake left after that.

Place cake in fridge, covered with plastic wrap, for 4 hours or until the jello is set.

To prepare the frosting, place cranberry sauce in a medium mixing bowl and use a fork or other utensil to break it up until no large chunks remain and it resembles a homemade style cranberry sauce.

Add cool whip to the bowl with the cranberry sauce and fold it together until fully combined.

Frost the top of the cake with the mixture. Slice, serve, and enjoy!