adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cranberry-Caramel Cake
Cranberry-Caramel Cake
0 Likes
Prep Time:
35 minutes
Total Time:
2 hours 30 minutes
Elevate yellow cake mix with a festive blend of eggnog, pumpkin spice, and cranberries, finished with a simple homemade caramel drizzle.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 2 teaspoons pumpkin pie spice
  • 1 cup light eggnog or milk
  • 1/2 cup vegetable oil
  • 1 1/2 cups fresh or frozen cranberries, coarsely chopped
  • 1/2 cup chopped walnuts
  • 1/2 cup butter
  • 1 1/4 cups firmly packed brown sugar
  • 2 tablespoons light corn syrup
Instructions:
  • Preheat oven to 325°F. Grease and lightly flour a 12-cup fluted tube cake pan or spray with baking spray with flour. In a large bowl, use an electric mixer to beat cake mix, pumpkin pie spice, eggnog, oil, and eggs on low speed for 30 seconds, then on medium speed for 2 minutes. Stir in cranberries and walnuts and pour into the prepared pan.
  • Bake for 45 to 55 minutes until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a cooling rack, remove the pan, and allow it to cool completely for about 1 hour.
  • In a 2-quart saucepan, melt butter over medium-high heat. Add brown sugar and corn syrup, then bring to a boil. Stir constantly for about 1 minute until sugar is dissolved. Pour in whipping cream and bring back to a boil while stirring. Remove from heat and drizzle warm sauce over the cake before serving.

Similar Recipes