Cranberry Pudding Cake
A moist, tangy cranberry pudding cake combining rich cake flavors with tart cranberry sauce, perfect for holiday gatherings or cozy dessert moments with family and friends.
Ingredients
Instructions
- Combine cake mix, pudding mix, eggs, sour cream, oil, and nuts in a large bowl.
- Blend and then beat at medium speed for 4 minutes.
- Pour into a greased and floured 9 x 5-inch loaf pan.
- Fold in cranberry sauce cubes.
- Bake at 350°F for 50 to 55 minutes or until cake tester comes out clean and begins to pull away from sides.
- Do not under bake.
- Cool in pan for 15 minutes.
- Remove from pan and cool on rack.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If you don't have sour cream, plain Greek yogurt makes a great substitute. For a nut-free version, simply omit the chopped nuts or replace them with sunflower seeds for a similar crunch. Ensure the cake is fully cooled before slicing to maintain its moist texture.
Serving Suggestions
Serve the cranberry pudding cake warm or at room temperature, dusted with powdered sugar for a delightful presentation. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for a comforting dessert. For a festive touch, consider serving with a side of spiced apple compote. This cake also complements holiday gatherings and can be enjoyed alongside Mrs. Whalley'S Date Dessert.
Storage & Reheating
Store any leftover cranberry pudding cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds, or until just warm, to enjoy its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pudding Cake contains roughly 576 calories, with 4g protein, 43g carbohydrates, and 45g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of jellied cranberry sauce?
Yes, you can use fresh cranberries, but you'll need to sweeten them to balance the tartness. Cook 2 cups of fresh cranberries with 1/2 cup of sugar and a splash of water until they burst and thicken. Fold this mixture into the batter as you would with the jellied cranberry sauce for a fresh twist.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute the super moist cake mix with a gluten-free cake mix. Ensure that all other ingredients, including the pudding mix, are also gluten-free. The result will still be a deliciously moist and flavorful cake suitable for those with gluten sensitivities.
Can I freeze the cranberry pudding cake?
Yes, you can freeze the cranberry pudding cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, and warm individual slices as needed for the best taste and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).