Preheat the oven to 325 degrees and spray a deep 9×13 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.  

Add the jello and boiling water to a medium mixing bowl and stir until the jello is dissolved. Place the jello in a pourable container (I use a glass measuring cup). 

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

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

Place the 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 the 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!