Best 8 Cranberry Pudding Cake Recipes

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**Cranberry Pudding Cake: A Festive Treat for Every Occasion**

Indulge in the delightful flavors of the holiday season with our tantalizing Cranberry Pudding Cake. This delectable dessert combines the tartness of cranberries with the comforting warmth of a classic pudding cake. Whether you're hosting a festive gathering or simply craving a sweet treat, this recipe is sure to impress. With easy-to-follow instructions and readily available ingredients, baking this Cranberry Pudding Cake is a breeze. Our comprehensive guide also includes variations for gluten-free and vegan diets, ensuring everyone can savor this festive delight. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy!

Let's cook with our recipes!

ULTIMATE CRANBERRY PUDDING CAKE



Ultimate Cranberry Pudding Cake image

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

Provided by Lisa Kreft

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g

LEMON PUDDING CAKE WITH CRANBERRY SYRUP



Lemon Pudding Cake with Cranberry Syrup image

Categories     Cake     Berry     Citrus     Dessert     Bake     Christmas     Low Fat     Cranberry     Lemon     Winter     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

For pudding cake
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup sugar
3 large eggs, separated
1 cup 1% milk
Finely grated zest of 1 large lemon
5 tablespoons fresh lemon juice
For syrup
1/3 cup sugar
3/4 cup fresh or thawed frozen cranberries, chopped
1/2 cup water

Steps:

  • Make pudding cake:
  • Preheat oven to 350°F.
  • Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
  • Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
  • Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
  • Make syrup while cake is baking:
  • Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Serve pudding cake with syrup.

CRANBERRY-MAPLE PUDDING CAKE



Cranberry-Maple Pudding Cake image

Great for dessert or breakfast.

Provided by Alice Medrich

Categories     Cake     Dessert     Vegetarian     Cranberry     Fall     Winter     Maple Syrup     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

2 cups fresh or frozen cranberries
1 cup pure maple syrup (grade B or grade A dark amber)
2/3 cup heavy whipping cream
3/4 teaspoon finely grated orange peel
Pinch plus 1/2 teaspoon salt
2/3 cup all purpose flour
1/3 cup yellow cornmeal (preferably stone-ground)
1 1/2 teaspoons baking powder
1 large egg
3 tablespoons sugar
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Crème Fraîche, softly whipped cream, or vanilla ice cream

Steps:

  • Position rack in center of oven and preheat to 400°F. Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
  • Whisk flour, cornmeal, baking powder, and 1/2 teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend. Pour warm cranberry mixture into 11x7x2-inch or 8x8x2-inch glass or ceramic baking dish. Pour batter over.
  • Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Serve cake warm topped with crème fraîche, whipped cream, or vanilla ice cream.

REALLY CRANBERRY ORANGE YUMMY GUMMY PUDDING CAKE



Really Cranberry Orange Yummy Gummy Pudding Cake image

If you love cranberries and a dense cake, then this is the recipe for you. This cake is super moist with a great orange taste and tons of fresh cranberries. I had to put it away or I wouldn't stop eating it! This is great for a party. Serve it warm with ice cream!

Provided by Trisha777

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h25m

Yield 18

Number Of Ingredients 12

5 cups all-purpose flour
3 cups white sugar
4 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons salt
3 tablespoons dried grated orange peel
¾ cup orange juice concentrate
1 ½ cups water
1 tablespoon orange extract
1 ½ cups butter, softened
2 (12 ounce) packages cranberries, rinsed and stems removed if necessary
¾ cup finely chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
  • Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
  • Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 70.7 g, Cholesterol 40.7 mg, Fat 19 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 10.1 g, Sodium 583.1 mg, Sugar 39.5 g

GRANDMA PIETZ'S CRANBERRY CAKE PUDDING



Grandma Pietz's Cranberry Cake Pudding image

For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. -Lisa Potter, Camp Douglas, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings (2 cups sauce).

Number Of Ingredients 14

3 tablespoons butter, softened
1 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1 cup 2% milk
2 cups fresh or frozen cranberries, thawed
SAUCE:
2 cups packed brown sugar
1 cup water
1/2 cup sugar
3 tablespoons butter
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until crumbly. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. If desired, coarsely chop cranberries. Fold cranberries into batter., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., In a large saucepan, combine brown sugar, water, sugar and butter; bring to a boil over medium heat, stirring constantly to dissolve sugar. Cook and stir until slightly thickened; stir in vanilla. Serve warm with cake.

Nutrition Facts : Calories 311 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 125mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY PUDDING CAKE



Cranberry Pudding Cake image

I loved this with low fat vanilla ice cream! I also think it is lower cal/fat than some other cranberry desserts -- and the cal count can probably be lowered with some minor changes. The original recipe calls for yellow cornmeal, but I used white cornmeal and vanilla - I used black walnut flavoring -- yummy! Recipe source: Bon Appetit (January 2008)

Provided by ellie_

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups cranberries
1 cup pure maple syrup (I used grade A amber)
2/3 cup whipping cream
1 orange, grated peel only
1/2 teaspoon salt
2/3 cup flour
1/2 cup cornmeal (see note in description)
1 1/2 teaspoons baking powder
1 egg
3 tablespoons sugar
1/2 cup milk (I used 1% milk)
1/2 cup butter, melted
1 teaspoon black walnut flavoring (see note in description)

Steps:

  • Preheat oven to 400 degrees F.
  • In a saucepan combine first 4 ingredients (cranberries - orange peel) and a pinch of salt. Bring to a boil, stirring occasionally until cranberries pop. Reduce heat and simmer for one minute. Remove from heat.
  • In a bowl whisk together flour, cornmeal, baking powder and 1/2 teaspoon salt.
  • In another bowl whisk together egg and sugar.
  • Whisk in the milk, melted butter and flavoring (see note above)into the egg/sugar mixture.
  • Pour cranberry mixture into an 8x8" pan. Pour batter over cranberries.
  • Bake cake for 30 minutes or until cake is golden and cranberries are bubbling at the edges.
  • Cool for 15 minutes before serving.
  • Best served warm with ice cream, but I also liked it cold.

CRANBERRY PUDDING CAKE:



Cranberry Pudding Cake: image

Make and share this Cranberry Pudding Cake: recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups fresh cranberries
1 1/3 cups water
1 cup sugar
2 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon nutmeg
1 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1/4 cup shortening
1/2 cup milk
1/2 cup cut up dates
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons sugar
ice cream (optional)

Steps:

  • HEAT oven to 325°F Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
  • COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
  • SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 tablespoons sugar.
  • BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
  • Margo Oliver's Most Treasured Recipes.

CRANBERRY-MAPLE PUDDING CAKE



CRANBERRY-MAPLE PUDDING CAKE image

Categories     Fruit     Dessert     Christmas

Number Of Ingredients 14

2 cups fresh or frozen cranberries
1 cup pure maple syrup (grade B or grade A dark amber)
2/3 cup heavy whipping cream
3/4 teaspoon finely grated orange peel
pinch plus 1/2 teaspoon salt
2/3 cup all purpose flour
1/3 cup yellow cornmeal (preferably stone-ground)
1 1/2 teaspoon baking powder
1 large egg
3 tablespoons sugar
1/2 cup whole milk
1/2 cup (1 stick) unsalted, melted
1 teaspoon vanilla extract
Creme fraiche, softly whipped cream, or vanilla ice cream

Steps:

  • Position rack in center of oven and preheat to 400 degrees. (325 in convection oven). Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat. Whisk flour, cornmeal, baking powder and 1/2 teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture into 11x7x2 or 8x8x2-inch glass or ceramic baking dish. Poor batter over. Bake cake until golden brown and cranberry mixture bubbles at edges, about 28 minutes (20 minutes in convection oven). Cool 15 minutes. Serve cake warm topped with creme fraiche, whipped cream, or vanilla ice cream.

Tips:

  • For a classic cranberry pudding cake, use fresh or frozen cranberries. If using frozen cranberries, thaw them before using.
  • To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before serving. This will help the flavors to develop and the cake to set.
  • Serve the cake with whipped cream, ice cream, or your favorite frosting.

Conclusion:

Cranberry pudding cake is a delicious and festive dessert that is perfect for the holidays. It is easy to make and can be enjoyed by people of all ages. With its moist texture and tart and sweet flavor, cranberry pudding cake is sure to be a hit at your next gathering.

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