Happy Friday people!
Here’s a recipe for a tasty cranberry bundt cake! It’s a bit different than most cranberry cake recipes that I’ve seen because it uses a can of cranberry sauce instead of whole cranberries. You get the sweet-yet-tart flavor of the cranberries evenly throughout the whole cake. And this is so super easy to make only three ingredients! Can you believe that?
How can this cake be made with only three ingredients? It uses store bought cake mix in the recipe. I usually make my cakes from scratch, but sometimes it’s just plain quicker and easier to use store bought cake mix (I guess that’s the point). 🙂 It seems that store bought cake mix has gotten a bad rap over the past few years, and to be honest, I don’t think it’s fair. Yes, I do believe that any recipe is better when make from scratch, but in this busy modern world, it’s just not feasible. And I do believe store bought cake mix is convenient when you do need to put something together at the last minute, and adding a couple of twists gives it a homemade taste!
This is the perfect cake to bring as a last-minute dessert to any holiday celebration, because it uses a traditional seasonal ingredient, but yet it’s different from the usual holiday dessert fare. It’ sure to be a hit! 🙂
1 box yellow cake mix
1 can (14 oz) jelly cranberry sauce
powdered sugar (optional)
Heat oven to 325 degrees. Grease bundt ban. In a mixer, mix cranberry sauce until smooth. Add cake mix and mix until smooth. Add eggs and mix until well blended. Pour mix into bundt pan and bake for 36-42 minutes or until a toothpick inserted into the middle of the cake comes out clean. Transfer pan to a cooling rack and allow to cool completely. Turn cake out onto a plate and sprinkle with powdered sugar if desired.
Let me know what you think! Enjoy! 🙂