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Spiced Cranberry Crisp Cake

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
  • Total Time
    Prep: 25 min. Bake: 55 min. + cooling
  • Makes
    15 servings


  • 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


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

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  • robin
    Nov 14, 2020

    this recipe is super good made exactly as directed except i swapped out canned whole cranberry sauce for the preserves. I used 1/2 cup of the OCEAN SPRAY sauce instead. Baked it for 55 minutes which was plenty, Next time I mighr set the timer for only 50minutes to make sure it does not overbake. Will make this again & again. Thank you for the recioe.

  • waymore
    Nov 12, 2019

    This is perfect with coffee! Loved the lower carbs. Will definitely make again!

  • Bfozardcook
    Nov 12, 2019

    Delicious! This is a moist cake with just the right amount of sweetness/tartness. I love the crunchiness of the toasted pecans on top. The first time I make a recipe, I make it exactly as written, and this did not disappoint. The only thing was I could have baked it about 5 minutes LESS. This could be my oven, but it was a glass pan and the edges got a little dark and after it cooled, it set up and I realized that it would have been perfect about 5 or 6 minutes earlier than the 55 minutes. I didn't like having 3 different bowls going (topping, cranberries, main batter), but by the 2nd time, it will go fast. I love that it uses a cake mix. Try it, you won't be disappointed!

  • Sally
    Nov 11, 2019

    I loved it! Easy to make! Great with coffee in the morning. Shared with my son’s family and my mom. Very good feedback! This wood be great for a work or church potluck.