Cranberry almond cake made with yellow cake mix.

Renee

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Recipe Summary

prep:
20 mins
cook:
23 mins
additional:
30 mins
total:
1 hr 13 mins
Servings:
16
Yield:
1 9x13-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.

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  • Combine yellow cake mix, water, eggs, vegetable oil, and almond extract in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Spread batter in the prepared pan.

  • Stir cranberry sauce with a fork to loosen; spoon half over the cake batter. Swirl with a knife to create a marbled effect.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool to room temperature, about 30 minutes.

  • Mix remaining cranberry sauce and frosting together in a bowl. Spread over the cake.

Cook's Note:

You can also use two 9-inch cake pans and use the frosting to sandwich the cakes together.

Editor's Note:

The directions for making the cake are based on the particular brand mentioned. Follow instructions on box if using a different brand.

Nutrition Facts

357 calories; protein 2.6g; carbohydrates 55.7g; fat 14g; cholesterol 35.5mg; sodium 287.9mg. Full Nutrition
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