Grandma Pietz's Cranberry Cake Pudding Recipe

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Grandma Pietz's Cranberry Cake Pudding Recipe
Grandma Pietz's Cranberry Cake Pudding Recipe photo by Taste of Home
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Grandma Pietz's Cranberry Cake Pudding Recipe

Read Reviews
5 1 1
Publisher Photo
For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1 cup 2% milk
  • 2 cups fresh or frozen cranberries, thawed
  • SAUCE:
  • 2 cups packed brown sugar
  • 1 cup water
  • 1/2 cup sugar
  • 3 tablespoons butter
  • 1/4 teaspoon vanilla extract

Directions

Preheat oven to 350°. Grease a 13x9-in. baking pan.
In a large bowl, beat butter and sugar until crumbly. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. If desired, coarsely chop cranberries. Fold cranberries into batter.
Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
In a large saucepan, combine brown sugar, water, sugar and butter; bring to a boil over medium heat, stirring constantly to dissolve sugar. Cook and stir until slightly thickened; stir in vanilla. Serve warm with cake. Yield: 15 servings (2 cups sauce).
Originally published as Grandma Pietz's Cranberry Cake Pudding in Taste of Home September/October 2015, p53

Nutritional Facts

1 piece with 2 tablespoons sauce: 311 calories, 5g fat (3g saturated fat), 26mg cholesterol, 125mg sodium, 64g carbohydrate (50g sugars, 1g fiber), 3g protein.

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1 cup 2% milk
  • 2 cups fresh or frozen cranberries, thawed
  • SAUCE:
  • 2 cups packed brown sugar
  • 1 cup water
  • 1/2 cup sugar
  • 3 tablespoons butter
  • 1/4 teaspoon vanilla extract
  1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
  2. In a large bowl, beat butter and sugar until crumbly. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. If desired, coarsely chop cranberries. Fold cranberries into batter.
  3. Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
  4. In a large saucepan, combine brown sugar, water, sugar and butter; bring to a boil over medium heat, stirring constantly to dissolve sugar. Cook and stir until slightly thickened; stir in vanilla. Serve warm with cake. Yield: 15 servings (2 cups sauce).
Originally published as Grandma Pietz's Cranberry Cake Pudding in Taste of Home September/October 2015, p53

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khegeman User ID: 2379383 258674
Reviewed Dec. 26, 2016

"Very good, and the sauce is wonderful"

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