Best 3 Cranberry Snack Cake Recipes

Indulge in a delightful culinary journey with our tantalizing Cranberry Snack Cake, a symphony of flavors that will awaken your senses. This moist and tender cake boasts a vibrant crimson hue, generously studded with plump, juicy cranberries that burst with a tart-sweet explosion in every bite. Its crumbly texture and subtle citrus notes perfectly complement the tangy cranberries, creating a harmonious balance of flavors. Whether you're seeking a sweet treat for breakfast, an afternoon snack, or a dessert to impress your guests, this Cranberry Snack Cake is sure to be a crowd-pleaser. Its vibrant appearance and irresistible taste make it a perfect addition to any occasion. But that's not all! Along with the classic Cranberry Snack Cake recipe, we also present two enticing variations: a Vegan Cranberry Snack Cake for those with dietary restrictions and a Gluten-Free Cranberry Snack Cake for those seeking a healthier alternative. Each recipe is meticulously crafted to deliver the same delectable flavor and moist texture as the original, ensuring that everyone can enjoy this delightful treat. So, prepare to embark on a culinary adventure as we guide you through the simple steps of creating this Cranberry Snack Cake and its variations.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-ORANGE SNACK CAKE

Cranberry-Orange Snack Cake image

This recipe contains so many great holiday flavors, including pecans, orange, and cranberry, without the post-holiday guilt! I also love the cream cheese icing that really takes this cake over the top. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 24 servings.

Number Of Ingredients 14

Ingredients

1 cup packed light brown sugar
1/2 cup butter, melted
1/2 cup egg substitute
1/2 cup unsweetened applesauce
2 teaspoons grated orange zest, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup dried cranberries
1/2 cup white baking chips
8 ounces reduced-fat cream cheese
1 cup confectioners' sugar
1/2 cup chopped pecans

Steps:

Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange zest and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips., Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange zest. Spread over cake. Sprinkle with pecans. Refrigerate leftovers.

Nutrition Facts : Calories 198 calories, Fat 9g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 122mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CRANBERRY SNACK CAKE

Cranberry Snack Cake image

Recalls Vicki Raatz, a Waterloo, Wisconsin field editor, "I copied this delicious recipe from a radio call-in-show."

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

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

Steps:

In a 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 13-in. x 9-in. baking pan. Sprinkle with marshmallows. Lightly press into batter. Sprinkle with brown sugar and pecans. Drizzle with butter. Bake at 350° for 35-40 minutes or until cake tests done.

Nutrition Facts :

CRANBERRY SNACK CAKE

Cranberry Snack Cake image

This is a perfect fall treat! I make it several times per year for the teachers in my department. You'll love this one!

Provided by Roggins

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

Combine flour, baking powder and salt; set aside.
Cream butter and sugar in mixing bowl until fluffy.
Beat in eggs and vanilla.
Add flour mixture, alternately with milk to creamed mixture.
Stir in cranberries.
Pour into greased 13x9 baking pan.
Sprinkle with marshmallows; lightly press into batter.
Top with brown sugar and pecans.
Drizzle with butter.
Bake at 350 for 35-40 minutes or until cake tests done.

Nutrition Facts : Calories 321.1, Fat 14.4, SaturatedFat 7, Cholesterol 58.6, Sodium 269.5, Carbohydrate 45.8, Fiber 1.4, Sugar 29.9, Protein 3.9

Tips:

For a sweeter cake, use more white sugar or add a glaze.
If you don't have sour cream, you can substitute plain yogurt or buttermilk.
To make the cake ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
You can also freeze the cake for up to 2 months. To freeze, wrap the cooled cake tightly in plastic wrap and then place it in a freezer bag.
When you're ready to serve, thaw the cake overnight in the refrigerator or at room temperature for several hours.

Conclusion:

This cranberry snack cake is a delicious and easy-to-make treat that is perfect for any occasion. It is moist and flavorful, with a sweet and tangy cranberry filling. The cake is also very versatile, and you can easily customize it to your own liking. Whether you serve it for breakfast, lunch, or dessert, this cake is sure to be a hit.