Cranberry Snack Cake Recipes

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CRANBERRY SNACK CAKE



Cranberry Snack Cake image

This simple cake studded with fresh or frozen cranberries for a perfect way to celebrate cranberry season. It's quick to make and perfectly straddles the line between sweet and tart. Not to mention how pretty those fresh berries are. They are a fun treat around Thanksgiving or a perfect addition to your Christmas baking.

Provided by Carlee

Categories     Dessert

Time 1h

Number Of Ingredients 7

3 large eggs
2 cups granulated white sugar
3/4 cups butter, softened
1/2 tsp vanilla extract
2 cups all purpose flour
12 oz fresh or frozen cranberries
1 Tablespoon orange zest

Steps:

  • Preheat oven to 350°F and prepare a 9x13-inch pan. In you mixer, beat together butter and sugar on medium high until they are light and fluffy (about 3 minutes).
  • Add the eggs and vanilla and beat on high for 6 more minutes. The mixture should be thick, creamy and voluminous.
  • Stir in the flour until just combined, then fold in the cranberries and orange zest.Spread in your prepared pan and bake for 40-45 minutes. The top should be lightly golden and an inserted toothpick should test clean.
  • Cool completely then cut into small pieces to serve.

Nutrition Facts : Calories 169 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

APPLE-CRANBERRY SNACK CAKE



Apple-Cranberry Snack Cake image

This snack cake starts with a lemon cake mix and just gets yummier as you add chopped apples, dried cranberries and fluffy Neufchatel cheese frosting.

Provided by My Food and Family

Categories     Dairy

Time 1h25m

Yield 24 servings

Number Of Ingredients 10

2 eggs
1 pkg. (2-layer size) lemon cake mix
2/3 cup MIRACLE WHIP Light Dressing
2 tsp. ground cinnamon, divided
1 large apple, chopped
1/4 cup dried cranberries, chopped
1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, softened
1/4 cup butter or margarine, softened
1/2 tsp. vanilla
4 cups powdered sugar

Steps:

  • Heat oven to 350°F.
  • Beat eggs, cake mix, dressing and 1 tsp. cinnamon with mixer until blended. Stir in apples and cranberries. Pour into 13x9-inch baking pan sprayed with cooking spray.
  • Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
  • Beat Neufchatel, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar and remaining cinnamon. Spread over cake.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CRANBERRY SNACK CAKE



Cranberry Snack Cake image

This is a quick, easy and delicious way to use up cranberries when they're in season. Adapted from Taste of Home.

Provided by Hey Jude

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups fresh cranberries, chopped
1 1/2 cups miniature marshmallows
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, melted

Steps:

  • In a mixing bowl, cream butter and sugar.
  • Beat in eggs and vanilla.
  • Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
  • Stir in cranberries.
  • Pour into a greased 13x9x2-inch baking pan.
  • Sprinkle with marshmallows and lightly press them into the batter.
  • Sprinkle with brown sugar and pecans.
  • Drizzle with butter.
  • Bake at 350° for 35-40 minutes or until cake tests done.

Nutrition Facts : Calories 320.9, Fat 14.4, SaturatedFat 7, Cholesterol 62.8, Sodium 253.8, Carbohydrate 45.7, Fiber 1.4, Sugar 29.9, Protein 3.8

CRANBERRY-ORANGE SNACKING CAKE



Cranberry-Orange Snacking Cake image

Use a can of leftover cranberry sauce from Thanksgiving to make the jam swirl topping of this simple cake. It's perfect for breakfast or as an afternoon snack.

Provided by Kendra Vaculin

Categories     Cake     Dessert     snack     Quick & Easy     Cranberry     Cranberry Sauce     Butter

Yield Makes one 13x9-inch cake

Number Of Ingredients 14

½ cup (1 stick) unsalted butter, cut into 2-inch pieces
1 14-oz. can cranberry sauce, jellied or whole berry
3 Tbsp. orange juice
1 Tbsp. orange zest
1 Tbsp. lemon juice
1¼ cup (250 g) granulated sugar
2½ cups (320 g) all-purpose flour
1 tsp. kosher salt
½ tsp. baking powder
¾ tsp. baking soda
½ tsp. ground cardamom
3 large eggs
1½ cups (320 g) plain whole-milk Greek yogurt
1 tsp. vanilla extract

Steps:

  • Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.
  • Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Remove from heat (it will continue to darken). Set aside to cool slightly.
  • Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently (or whisking well if using jellied), until smooth, 2-3 minutes. Set aside to cool slightly.
  • In a medium bowl, combine sugar and orange zest; use your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda, and cardamom to the bowl; whisk to combine.
  • In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.
  • Transfer the batter to the prepared baking dish and spread into a fairly even layer to fill the dish from corner to corner. The batter will be very stiff and not look like enough-this is ok, it will rise big time! Dollop cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter. Even if it looks like cranberry is covering most of the top of the cake, it will rise to reveal space between the swirls.
  • Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let cool before using parchment overhang to remove from the pan.

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