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Ultimate Cranberry Pudding Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Irresistible cranberry Bundt cake with heavenly hot butter sauce, perfect for festive occasions!
Ingredients:
  • 6 tablespoons butter
  • 2 cups white sugar
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 cups evaporated milk
  • 1 (12 ounce) package cranberries
  • 1 cup butter
  • 1 cup heavy cream
Instructions:
  • Preheat your oven to 325°F (165°C) and prepare a 10-inch Bundt pan by greasing and flouring it. Mix the flour, baking powder, and salt together and set aside.
  • In a large bowl, beat the 6 tablespoons of butter and 2 cups of sugar until light and fluffy. Alternate mixing in the flour mixture and evaporated milk until incorporated. Fold in the cranberries and pour batter into the prepared pan.
  • Place in the oven that is already heated for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • For the Hot Butter Sauce: In a saucepan over medium heat, melt 1 cup of butter with 2 cups of sugar and cream. Let it come to a boil, then reduce the heat and simmer for 10 minutes. Take off the heat and stir in vanilla. Drizzle generously over slices of cake before serving.

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