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Cranberry Cake

Cranberry Cake

Dave Loucks

This is a wonderful moist and full bodied cake. The frosting is creamy and very colorful.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour the bottom and sides of two 9 inch round cake pans.
  2. In a large mixing bowl combine the cake mix, egg whites, water and cranberry apple sauce. Mix on low speed until batter is moist. Then mix on medium speed for 2 minutes. Pour batter into the prepared pans.
  3. Bake cake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cake is done when a toothpick inserted near the center comes out clean. Cool cakes on wire racks in pans for 10 minutes. Remove cakes from pans and let finish cooling on racks.
  4. To Make Frosting: In a medium sized bowl, beat the softened cream cheese, sugar and 1/2 of the whipped topping until smooth. Fold in the cranberry sauce and the remaining whipped topping. Refrigerate frosting until chilled. When cakes have cooled, frost the center and top of cake only. The frosting will be very soft.
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Reviews

ANNMARIEDA
15
11/1/2003

This was super easy. I could not find cranberry applesauce in the store so I mixed canned cranberries with applesauce. I am sure the use of the applesauce instead of oil makes the cake slightly lower in fat. I anticipated the frosting being overly soft...but it wasn't. I used it to frost the entire cake....and it held up fine. I used the jellied cranberry sauce for the frosting not the kind with the whole berries....maybe this made the difference.

CHRISTINE32547
13
12/23/2004

Excellent recipe! Everyone loved it-I decided to use 1/2 whole cranberry sauce and 1/2 jellied and I had no problems at all with the consistency of the frosting..It was so good in fact we used the leftover frosting on some other things.

RCANDLAND
13
8/29/2002

This recipe was easy, but the presentation was a huge disappointment. The frosting was much too soft to support the cake and went all over the place.