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! 🙂
My Creative Days says
This cake looks so good! Your pictures are so pretty! Thank you for sharing on Show Me Saturday!
Michelle @ The Painted Hinge says
Thank you so much! 🙂 Thank you for hosting and have a great New Years!
Stína Sæm says
Stunning photos and styling of this delicious bundt cake. Love it
hugs and greetings from Iceland
Michelle @ The Painted Hinge says
Thank you so much Stina! 🙂
Hello! Can you use any cake mix flavor rather than just yellow. Since we are using the jellied cranberry sauce do we still need the oil and water the cake mix calls for? Thank you so much I am excited to try this.
You can use any cake flavor mix you want, but since I’ve only used yellow, I can’t attest to how they’d taste 🙂 I think white cake mix in lieu of the yellow would probably taste pretty good. You do still have to add some oil and water- I did adjust the amounts to take in consideration the liquid volume of the jellied cranberry sauce, so it’s not as much as the cake mix usually calls for.
Hope that helps! 🙂 If you do use another cake flavor mix besides the yellow, let me know how it turns out!
I’m looking forward to trying this Michelle. I found a recipe for a two ingredient cake. Spice cake mix and one can pumpkin. It came out super good. Now I’m wondering if I could take white cake mix and add a can of cranberry sauce. That’s it. Would it work?
I think you would have to at least put some eggs in it (like in my recipe) as a binding ingredient. But you can always try it and see if it works! 🙂
Can I use whole cranberry sauce?
I never tried it so I don’t know. If you try it, let me know how it turns out! 🙂
Alma Aland says
I always use whole berry cranberry sauce. It is a big hit
Tina m tomlin says
Thank you for the inspiration. I modified by combining 2 recipes. In the oven now, we shall see.
Yellow cake mix, box of instant vanilla pudding, 3 eggs, oil, water and can of jellied cranberry. I wish I had thought of vesting an orange peel but oh well, maybe in the garnish.
You’re very welcome Tina! Let me know how it turns out!
How much oil and water to add…?
Hi Judy! You don’t add any water or eggs… all the liquid the recipe needs comes from the cranberry sauce.