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Cranberry Cake with Caramel Sauce

This sweet and tangy cake, loaded with bits of cranberries and topped with warm caramel sauce, is even better served warm with a scoop of ice cream. —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    15 servings (2 cups sauce)


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 tablespoon butter, melted
  • 2 cups fresh or frozen cranberries, halved
  • SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°. Grease a 13x9-in. baking dish.
  • Whisk together flour, sugar, baking powder and salt. Stir in cream and butter just until moistened. Fold in cranberries. Transfer to prepared pan. Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack 10 minutes.
  • Meanwhile, in a small saucepan, melt butter; stir in cream, sugar and brown sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Serve with warm cake.
Nutrition Facts
1 piece with 2 tablespoons sauce: 343 calories, 19g fat (12g saturated fat), 54mg cholesterol, 170mg sodium, 43g carbohydrate (29g sugars, 1g fiber), 3g protein.

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