Cranberry Cake

Rating: 3.94 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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

By Dave Loucks
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour the bottom and sides of two 9 inch round cake pans.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

Per Serving:
383.4 calories; 4.5 g protein; 57.2 g carbohydrates; 20.5 mg cholesterol; 366 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

ANNMARIEDA
Rating: 4 stars
11/01/2003
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. Read More
Helpful
(18)

Most helpful critical review

RCANDLAND
Rating: 1 stars
08/29/2002
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. Read More
Helpful
(14)
16 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
ANNMARIEDA
Rating: 4 stars
11/01/2003
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. Read More
Helpful
(18)
ANNMARIEDA
Rating: 4 stars
11/01/2003
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. Read More
Helpful
(18)
CHRISTINE32547
Rating: 4 stars
12/23/2004
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. Read More
Helpful
(14)
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RCANDLAND
Rating: 1 stars
08/29/2002
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. Read More
Helpful
(14)
Emily
Rating: 4 stars
11/22/2007
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. Read More
Helpful
(11)
BDK
Rating: 5 stars
01/15/2010
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! Read More
Helpful
(11)
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Nele
Rating: 2 stars
11/20/2005
Recipe is incomplete no mention of water until directions. Frosting is soup not "creamy or soft" Read More
Helpful
(10)
cheesemite
Rating: 4 stars
01/14/2008
Water ingredient edited by the allrecipes staff on 1/14/2008. Read More
Helpful
(10)
SHARYN MCDONALD
Rating: 4 stars
12/11/2003
I thought the cake was very good and so did others I served it too. I also felt the "frosting" was not very thick even though I did use the whole cranberry sauce but I carefully spooned it on the first layer so it partially ran down the sides and did the same on top. I did not use it all so put the rest in a container and people could use more if they liked. I'm wondering since it calls for 1/4 c. sugar maybe use 1/4 c. powdered sugar if that would firm it up a little. Might try that the next time. A very pretty cake for the holiays. Read More
Helpful
(10)
Teresa Marx
Rating: 5 stars
03/12/2004
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. Read More
Helpful
(10)
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