Cranberry Crunch Cake Recipe
Cranberry Crunch Cake Recipe photo by Taste of Home

Cranberry Crunch Cake Recipe

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New Jersey is known for its cranberries and this cake is a delicious way to use them. The marshmallows melt and seep through the cake, making it moist and very tasty. It's great for brunch, or just with a cup of coffee!
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12-15 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12-15 servings


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

Nutritional Facts

1 serving (1 piece) equals 256 calories, 12 g fat (5 g saturated fat), 50 mg cholesterol, 229 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.


  1. In large bowl, cream butter and sugar. Add eggs; beat until well combine. In separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in a greased 13-in. x 9-in. baking dish. Sprinkle with marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350° for 25-30 minutes. Yield: 12-15 servings.
Originally published as Cranberry Crunch Cake in Country October/November 1990, p47

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