Cranberry Cake

Cranberry Cake

14 Reviews 1 Pic
Dave Loucks
Recipe by  Dave Loucks

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 -9inch round layer cake



  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.

Share It

Reviews (14)

Rate This Recipe


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.



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.



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.

More Reviews

Similar Recipes

Cranberry Swirl Coffee Cake

Cranberry Swirl Coffee Cake

Ultimate Cranberry Pudding Cake

Ultimate Cranberry Pudding Cake

Cranberry Swirl Coffee Cake

Cranberry Swirl Coffee Cake

Rum Cranberry Applesauce Bundt Cake

Rum Cranberry Applesauce Bundt Cake

Sourdough Chocolate Cranberry Cake

Sourdough Chocolate Cranberry Cake

Cranberry Pear Upside-Down Cake

Cranberry Pear Upside-Down Cake


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cranberry Swirl Coffee Cake


next recipe:

Sandy's Cranberry Coffee Cake