Ultimate Cranberry Pudding Cake

Ultimate Cranberry Pudding Cake

69

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

Ingredients

1 h 30 m servings 735 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 735 kcal
  • 37%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 107g
  • 35%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

69
  1. 79 Ratings

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Great cake! Changed a few things though. I really like cranberry and orange together, so instead of using 2 cups of milk, I used 1 cup of un-diluted frozen orange juice concentrate, and 1 cup of...

Absolutely delicious - wouldn't change a thing in the cake recipe! I also made half of the butter sauce and that's plenty! I sliced the cake and placed on a Christmas platter with the sauce in...

Truly what makes this cake is the butter sauce!!! The cake itself is not very sweet. I infact, just added the cranberries to a yellow cake mix, and then topped it off with that wonderful butte...