Cranberry Cake Recipe -
Cranberry Cake Recipe

Cranberry Cake

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"This is a wonderful moist and full bodied cake. The frosting is creamy and very colorful."

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Ingredients Edit and Save

Original recipe makes 1 -9inch round layer cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour the bottom and sides of two 9 inch round cake pans.
  2. In a large mixing bowl combine the cake mix, egg whites, water and cranberry apple sauce. Mix on low speed until batter is moist. Then mix on medium speed for 2 minutes. Pour batter into the prepared pans.
  3. Bake cake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cake is done when a toothpick inserted near the center comes out clean. Cool cakes on wire racks in pans for 10 minutes. Remove cakes from pans and let finish cooling on racks.
  4. To Make Frosting: In a medium sized bowl, beat the softened cream cheese, sugar and 1/2 of the whipped topping until smooth. Fold in the cranberry sauce and the remaining whipped topping. Refrigerate frosting until chilled. When cakes have cooled, frost the center and top of cake only. The frosting will be very soft.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2003

This was super easy. I could not find cranberry applesauce in the store so I mixed canned cranberries with applesauce. I am sure the use of the applesauce instead of oil makes the cake slightly lower in fat. I anticipated the frosting being overly soft...but it wasn't. I used it to frost the entire cake....and it held up fine. I used the jellied cranberry sauce for the frosting not the kind with the whole berries....maybe this made the difference.

Most Helpful Critical Review
Aug 29, 2002

This recipe was easy, but the presentation was a huge disappointment. The frosting was much too soft to support the cake and went all over the place.

Dec 23, 2004

Excellent recipe! Everyone loved it-I decided to use 1/2 whole cranberry sauce and 1/2 jellied and I had no problems at all with the consistency of the frosting..It was so good in fact we used the leftover frosting on some other things.

Jan 15, 2010

I used a regular yellow cake mix and followed the directions on the box. I used a 9x13 pan. I also added another 8oz box of cream cheese. I did not increase the sugar. The frosting was nice and firm and would work great for a layered cake. I got rave reviews. It makes a lot of frosting, so I cut up apples and served them around a bowl of the extra frosting. My cake wasn't as calorie friendly as this one, but it was very good!

Jan 14, 2008

Water ingredient edited by the allrecipes staff on 1/14/2008.

Nov 22, 2007

Really loved this cake, as did the rest of my family. I added 1/2 cup of Craisins to the batter because I wanted more cranberry flavor and it turned out great. The frosting is very soft but all I did was leave the cake in the fridge until I was ready to serve and the icing firmed up just fine.

Nov 20, 2005

Recipe is incomplete, no mention of water until directions. Frosting is soup, not "creamy or soft"

Mar 12, 2004

I made this cake for an office birthday everyone LOVED it!! it was so moist adn full of flavor. I am deff. going to make it again!! Oh I added 1 cup of water that little detail was left of the how much part of the ingred.


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  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 57.2 g
  • 18%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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