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Gluten-Free Holiday Cake with Cranberry Sauce
Gluten-Free Holiday Cake with Cranberry Sauce
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Prep Time:
25 minutes
Total Time:
1 hour 5 minutes
Transform gluten-free cake mix into a festive pound cake with a cranberry topping.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Yellow Cake Mix
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 2/3 cup water
  • 1/2 cup butter, melted
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  • 1 1/4 cups sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups fresh or frozen cranberries
  • 1/2 cup fresh orange juice
  • 1 teaspoon grated orange peel
  • 1/8 teaspoon ground nutmeg
Instructions:
  • Preheat the oven to 325°F and grease a 12-cup fluted tube cake pan with shortening or cooking spray.
  • In a large bowl, mix cake ingredients with an electric mixer on low speed for 30 seconds, making sure to scrape the bowl constantly. Then, beat on medium speed for 1 minute. Spoon the batter into the pan and spread it evenly.
  • Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool for 15 minutes, then remove from the pan. Let it cool completely for about 1 hour.
  • In a 2-quart saucepan over high heat, combine sugar and cornstarch. Stir in cranberries and orange juice and bring to a boil. Reduce heat to medium and simmer for 7 to 8 minutes, stirring often, until the mixture thickens and cranberries burst. Mix in orange peel and 1/8 teaspoon nutmeg. Serve the warm cranberry sauce with cake.

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