Begin by preheating your oven to 350 degrees F. Line a 9x5-inch loaf pan with parchment paper, leaving a 2-inch overhang on opposite long sides. Spray the parchment with baking spray and set aside.

In a large bowl, prepare the cake mix according to the package directions. Transfer 1 cup of the batter to a medium bowl. Add the whole berry cranberry sauce, 6 tablespoons of the flour, and 1 drop of red food coloring. Stir to combine.

Add the remaining 6 tablespoons of flour to the white cake batter and stir until just combined. Using a medium cookie scoop (about 2 tablespoons), add alternating dollops of red and white batter into the prepared pan in a checkered pattern. Repeat until all of the batter is used. Using the back of a small knife, gently swirl the batters together to create a marbled effect.

Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Let the loaf cool in the pan for five minutes, then use the parchment overhang to lift it onto a wire rack to cool completely.

In a small bowl, whisk together the confectioners’ sugar, vanilla, and 1 tablespoon of milk. Add more milk, ½ teaspoon at a time, until the glaze is thick but spreadable.

Spread the glaze over the cooled loaf and let it set before slicing. Serve and enjoy!