I came down to Naples with a package of fresh cranberries in my suitcase, not wanting them to go to waste while I was gone. (I do that a lot) I chose this recipe because I thought it perfect for keeping my mitts out of it, because I don’t like cranberries and I’m not particularly fond of cake mixes or even ginger, for that matter. I’m just a sucker for cake mixes whenever they go on sale. Mixing these up confirmed for me I would not be a fan, and I certainly wasn’t amused with having to “pinch off” pieces of the mixture for the topping. What a pain in the neck. I was sure I wasn’t going to like these and I’d save myself a few thousand calories by not eating them. But I was surprised - these were good. Real good. The fresh cranberry filling is to die for and the bar part is surprisingly good too – doesn’t have that yucky cake mix taste and I didn’t even detect the ginger at all! I used a French Vanilla cake mix (one of the few remaining original 18.5 oz. size) because in my experience it tastes infinitely better, a lot less artificial, than a yellow cake mix. To be on the safe side I sprayed my pan with Pam and had no problems getting the bars out of the pan. However, it may have been helpful that when I spread the cranberry filling I kept it away from the edges. I would not hesitate to make these again. And I know Hubs would have no problem with that.
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I came down to Naples with a package of fresh cranberries in my suitcase, not wanting them to...