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Cran-Orange Sponge Dessert

 Cran-Orange Sponge Dessert
Snacks, such as Twinkies, make a delightful cake dessert when topped with fruit compote.
4 ServingsPrep/Total Time: 20 min.


  • 1 tablespoon cornstarch
  • 1-1/2 cups cranberry juice
  • 2 tablespoons light corn syrup
  • 2 medium navel oranges, peeled and chopped
  • 1/3 cup dried cranberries
  • 1 cinnamon stick (3 inches)
  • 6 individual cream-filled sponge cakes, cut into 1/2-inch cubes
  • Whipped cream, optional


  • In a large saucepan, combine cornstarch and cranberry juice until
  • smooth; bring to a boil over medium-high heat, stirring constantly.
  • Stir in corn syrup until blended. Cook and stir for 2 minutes or
  • until thickened.
  • Stir in the oranges, cranberries and cinnamon stick; simmer,
  • uncovered, for 10 minutes or until the berries pop. Discard cinnamon
  • stick.
  • Divide cake cubes among four dessert dishes; top each with 1/2 cup
  • fruit sauce. Garnish with whipped cream if desired. Serve warm.
  • Yield: 4 servings.
Nutritional Facts: One serving equals 385 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 248 mg sodium, 81 g carbohydrate, 3 g fiber, 3 g protein.