Spiced Cranberry Crisp Cake Recipe photo by Taste of Home
Spiced Cranberry Crisp Cake
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
YIELD: 15 servings.
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
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
-
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.
Nutrition Facts
1 piece: 276 calories, 11g fat (5g saturated fat), 59mg cholesterol, 277mg sodium, 18g carbohydrate (27g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC