Cranberry Cake From Cake Mix Recipes

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VANILLA CRANBERRY CAN CAKES



Vanilla Cranberry Can Cakes image

Provided by Sandra Lee

Categories     dessert

Time 40m

Yield 5 cakes

Number Of Ingredients 7

2 (17 1/2-ounce) boxes blueberry muffin mix (recommended: Krusteaz)
2 cups white cranberry juice
2 (16-ounce) cans whole cranberries, drained and rinsed (recommended: Ocean Spray)
2 1/2 cups shredded coconut, toasted
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 egg

Steps:

  • Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
  • In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!), coconut, vanilla, cinnamon, and egg. Stir to combine. Divide batter among the prepared cans and place cans on a baking sheet. Bake in oven for 25 to 30 minutes, or until tester comes out clean.

CRANBERRY UPSIDE-DOWN CAKE



Cranberry Upside-Down Cake image

Leave the pineapple at the market and make a Cranberry Upside-Down Cake instead! Not a baker? Not a problem! This video will show you how to use a cake mix to make this easy and delicious Cranberry Upside-Down Cake.

Provided by My Food and Family

Categories     Dairy

Time 2h

Yield 16 servings

Number Of Ingredients 11

1/4 cup butter, softened
4 cups cranberries
3/4 cup sugar
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
2 tsp. orange zest
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 large eggs
1-1/3 cups water
2 Tbsp. oil
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Spread butter onto parchment on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread onto bottom of prepared pan.
  • Beat cake mix, dry pudding mix, eggs, water and oil with mixer just until blended. (Do not overbeat.) Pour over cranberries.
  • Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Invert cake onto platter; remove pan and parchment. Serve cake topped with COOL WHIP.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ULTIMATE CRANBERRY PUDDING CAKE



Ultimate Cranberry Pudding Cake image

An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Provided by Lisa Kreft

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g

DELICIOUS CRANBERRY CAKE



Delicious Cranberry Cake image

We eat this colorful, moist cake at our women's church meetings. It's really easy to make and very tasty. The almond flavoring really blends well with the cranberries. I buy bags of cranberries when there are sales during the holidays, then freeze some so I can enjoy this treat all year round. For those with hard nut allergies, leave them out, or try sunflower seeds or peanuts. Vanilla extract can be substituted for almond extract.

Provided by Recipe Junkie

Categories     Dessert

Time 55m

Yield 20 serving(s)

Number Of Ingredients 7

3 eggs
2 cups sugar
3/4 cup butter
1 teaspoon almond extract
2 cups flour
2 1/2 cups cranberries
2/3 cup chopped pecans (optional)

Steps:

  • In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
  • Add butter and extract.
  • Beat 2 minutes.
  • Stir in flour just until combined.
  • Stir in cranberries and pecans.
  • Spread in greased 9"x13" pan.
  • Bake at 350 F for 45-50 minutes.

CRANBERRY LAYER CAKE



Cranberry Layer Cake image

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. -Sandy Burkett, Galena, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1 package white cake mix (regular size)
1-1/3 cups water
3 large eggs, room temperature
1/3 cup canola oil
1 tablespoon grated orange zest
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
1/2 teaspoon grated orange zest
1/4 cup finely chopped walnuts

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Freeze option: Wrap cooled cake layers, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.

Nutrition Facts :

EASY CAKE MIX CRANBERRY BARS



Easy Cake Mix Cranberry Bars image

Make and share this Easy Cake Mix Cranberry Bars recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 9

2 (16 ounce) cans Ocean Spray whole cranberry sauce
1 (18 1/4 ounce) package yellow cake mix
3/4 cup light brown sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 large eggs
1/2 cup melted butter
1 cup rolled oats
confectioners' sugar

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking pan.
  • In a large bowl combine the cake mix with brown sugar, ginger and cinnamon; mix until well combined.
  • Add in the eggs and melted butter; mix until combined.
  • Using your hands mix in the oats.
  • Set aside 1-1/2 cups of the mixture then spread the remaining mixture into the bottom of the baking dish, pack down with hands to form a crust.
  • Spread the whole cranberry sauce over the crust.
  • Pinch off pieces of the remaining mixture and sprinkle over the top of the cranberry sauce (does not have to cover the sauce completely).
  • Bake for 35-40 minutes or until the top is lightly browned.
  • Cool completely before slicing (refrigerating will make slicing easier).
  • Sprinkle lightly with confectioners sugar after the bars are cooled.

Nutrition Facts : Calories 229.9, Fat 7, SaturatedFat 3, Cholesterol 28.2, Sodium 188.6, Carbohydrate 40.8, Fiber 1, Sugar 30.5, Protein 2.1

CRANBERRY-CARAMEL CAKE



Cranberry-Caramel Cake image

Combine a cornucopia of holiday flavors--eggnog, pumpkin pie spice, and cranberries--to dress up yellow cake mix, then top with easy homemade caramel.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
2 teaspoons pumpkin pie spice
1 cup light eggnog or milk
1/2 cup vegetable oil
3 eggs
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream

Steps:

  • Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
  • Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
  • Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 75 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g

CRANBERRY UPSIDE DOWN CAKE



Cranberry Upside Down Cake image

"When I'm rushed for a dessert for a Christmas potluck, I grab the recipe for this old-fashioned cake," writes Ruth Marie Lyons of Boulder, Colorado. A cake mix gets special treatment from walnuts, pineapple and cranberries.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 8

1 can (20 ounces) pineapple tidbits
1/2 cup butter, melted
1 cup packed brown sugar
1 cup fresh or frozen cranberries
1/2 cup walnut halves
1 package yellow cake mix (regular size)
3 eggs
1/4 cup vegetable oil

Steps:

  • Preheat oven to 350°. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside. Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple. , In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).

Nutrition Facts : Calories 323 calories, Fat 15g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
1 to 2 teaspoons grated orange peel
4 eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
Powdered sugar, if desired
1 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup orange juice
1/2 cup butter or margarine

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
  • Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
  • In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 17 g, TransFat 0 g

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