Ultimate Cranberry Pudding Cake Recipe - Allrecipes.com
Ultimate Cranberry Pudding Cake Recipe
  • READY IN hrs

Ultimate Cranberry Pudding Cake

Recipe by  

"An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!"

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
  3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.
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Reviews More Reviews

Most Helpful Positive Review
May 23, 2006

Great cake! Changed a few things though. I really like cranberry and orange together, so instead of using 2 cups of milk, I used 1 cup of un-diluted frozen orange juice concentrate, and 1 cup of milk. I also added 2 tsps cinnamon, and 1 tsp nutmeg. The butter sauce was a little sweet for my tase, so next time I would deffinetly cut down on the sugar. We loved it though! Thanks for this recipe :)

 
Most Helpful Critical Review
May 05, 2003

I'm glad I tried this recipe but don't think I'll make it again. The cake itself doesn't have great flavour or texture. The sauce is good and that's what seems to give it the flavour and moistness it needs. I couldn't bring myself to make the full sauce recipe so I cut it in half which is still ample. The guests I served it to last night only had 1 small piece...no seconds. Hey, you've gotta try!

 
Dec 06, 2004

Absolutely delicious - wouldn't change a thing in the cake recipe! I also made half of the butter sauce and that's plenty! I sliced the cake and placed on a Christmas platter with the sauce in a bowl in the middle - beautiful display. This is a keeper for holiday parties! Thanks!

 
Jun 06, 2005

Truly what makes this cake is the butter sauce!!! The cake itself is not very sweet. I infact, just added the cranberries to a yellow cake mix, and then topped it off with that wonderful butter sauce.....everyone loved it!! The butter sauce is also wonderful on just plain chocolate cake too!!!

 
Aug 29, 2002

I made this for Christmas last year and my family couldn't quit raving about it. I will definitely be making it again. I added rum to my butter sauce and it was DELICIOUS! Yum.

 
Dec 25, 2006

This was a hit with my family but add blueberry instead of cranberry and it was soooo good especially with the hot butter sauce, my four years old love it so much. And I bake it in muffin tins and it looks adorable.

 
Dec 20, 2002

This recipe was really good! The butter sauce is truly wonderful, and is a great companion to the cake. I took this to a church function, and got several requests for the recipe! :) Thanks, Lisa!

 
Dec 24, 2002

The sauce is what makes this cake so great. I took this cake to a Hanukkah party and a Christmas party last year and it got rave reviews at both. I can't remember when I've had so many requests for one recipie. I will be making this, by request :) every year from now on.

 

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Nutrition

  • Calories
  • 735 kcal
  • 37%
  • Carbohydrates
  • 107 g
  • 35%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 517 mg
  • 21%

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

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