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Cranberry Bundt Cake

5 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 65 min. + cooling

Makes

16 servings

Updated: Dec. 27, 2023
Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. —Lucile Cline, Wichita, Kansas
Cranberry Bundt Cake
Cranberry Bundt Cake Recipe photo by Taste of Home
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Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1-1/2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups sour cream
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup finely chopped pecans
  • ICING:
  • 3/4 cup confectioners' sugar
  • 4-1/2 teaspoons water
  • 1/2 teaspoon almond extract

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
  2. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.
  3. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake.

Nutrition Facts

1 piece: 381 calories, 16g fat (8g saturated fat), 77mg cholesterol, 345mg sodium, 54g carbohydrate (32g sugars, 1g fiber), 5g protein.