Spiced Cranberry Crisp Cake Recipe

Spiced Cranberry Crisp Cake Recipe
Spiced Cranberry Crisp Cake Recipe photo by Taste of Home
Publisher Photo

Spiced Cranberry Crisp Cake Recipe

Be the first to add a review
Publisher Photo
This cake is a cross between a fruit crisp and a moist cake. We love the festive cranberry filling with its sweet-tangy flavor and the combination of soft cake, tender fruit and crunchy topping. —Priscilla Yee, Concord, California
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 1 package white cake mix (regular size), divided
  • 2 tablespoons butter, melted
  • 1 teaspoon water
  • 1/2 cup chopped pecans, toasted
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup red raspberry preserves
  • 6 ounces cream cheese, softened
  • 3 large eggs
  • 1/2 cup 2% milk
  • 2 teaspoons pumpkin pie spice

Directions

Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix.
In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan.
Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack. Yield: 15 servings.
Originally published as Spiced Cranberry Crisp Cake in Taste of Home Christmas Annual Annual 2017, p80

Nutritional Facts

1 piece: 276 calories, 11g fat (5g saturated fat), 59mg cholesterol, 277mg sodium, 18g carbohydrate (27g sugars, 1g fiber), 4g protein.

  • 1 package white cake mix (regular size), divided
  • 2 tablespoons butter, melted
  • 1 teaspoon water
  • 1/2 cup chopped pecans, toasted
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup red raspberry preserves
  • 6 ounces cream cheese, softened
  • 3 large eggs
  • 1/2 cup 2% milk
  • 2 teaspoons pumpkin pie spice
  1. Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix.
  2. In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan.
  3. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack. Yield: 15 servings.
Originally published as Spiced Cranberry Crisp Cake in Taste of Home Christmas Annual Annual 2017, p80

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpiced Cranberry Crisp Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review