Description
This delightful cake combines the comforting essence of vanilla with tart cranberries, creating a moist and stunning dessert perfect for any occasion.
Ingredients
Scale
- ½ cup butter
- ¾ cup light or dark brown sugar (packed)
- ¼ teaspoon ground cinnamon
- 2 cups fresh cranberries
- 1 box (15.25 ounce) vanilla cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon cinnamon
- 12–15 fresh cranberries (for garnish)
- 6–8 sprigs fresh thyme or rosemary (for garnish)
- 3 tablespoons powdered sugar (to sprinkle over the top)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your bundt pan by spraying it generously with nonstick spray.
- In a saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and ¼ teaspoon cinnamon until well combined. Pour this mixture into the bottom of your prepared bundt pan.
- Scatter the 2 cups of cranberries over the sugar mixture in an even layer.
- In a large bowl, combine the vanilla cake mix, water, vegetable oil, eggs, vanilla extract, and ¼ teaspoon cinnamon. Mix until just combined.
- Carefully pour the cake batter over the cranberries in your bundt pan.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 15 minutes before inverting it onto a serving plate.
- Garnish with the remaining cranberries, fresh thyme or rosemary, and sprinkle with powdered sugar.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, wrap securely and freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cranberry cake, bundt cake, dessert recipe, Thanksgiving recipe