Grandma Pietz’s Cranberry Cake Pudding
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
Total TimePrep: 30 min. Bake: 20 min.
Makes15 servings (2 cups sauce)
- 3 tablespoons butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Dash salt
- 1 cup 2% milk
- 2 cups fresh or frozen cranberries, thawed
- 2 cups packed brown sugar
- 1 cup water
- 1/2 cup sugar
- 3 tablespoons butter
- 1/4 teaspoon vanilla extract
- 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 until a toothpick inserted in center comes out clean, 20-25 minutes.
- 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.
Nutrition Facts1 piece with 2 tablespoons sauce: 311 calories, 5g fat (3g saturated fat), 26mg cholesterol, 125mg sodium, 64g carbohydrate (50g sugars, 1g fiber), 3g protein.
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Originally published as Grandma Pietz' Cranberry Cake Pudding in Taste of Home September/October 2015