Cranberry-Orange Snack Cake Recipe

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This recipe contains so many great holiday flavors, including pecans, orange, and cranberry, without the post-holiday guilt! I also love the cream cheese icing that really takes this cake over the top. —Lisa Varner, El Paso, Texas
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 1 cup packed light brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup egg substitute
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons grated orange peel, divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup white baking chips
  • 8 ounces reduced-fat cream cheese
  • 1 cup confectioners' sugar
  • 1/2 cup chopped pecans

Nutritional Facts

1 piece: 198 calories, 9g fat (5g saturated fat), 17mg cholesterol, 122mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.


  1. Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray.
  2. In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange peel and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips.
  3. Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  4. In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange peel. Spread over cake. Sprinkle with pecans. Refrigerate leftovers. Yield: 24 servings.
Originally published as Cranberry-Orange Snack Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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