Description
A delightful bundt cake featuring vibrant tart cranberries and a spiced flavor, perfect for autumn gatherings.
Ingredients
Scale
- ½ cup butter
- ¾ cup packed light or dark brown sugar
- ¼ teaspoon ground cinnamon
- 2 cups fresh cranberries
- 1 box (15.25 ounces) vanilla cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon cinnamon (for the batter)
- 12–15 fresh cranberries (for garnish)
- 6–8 sprigs fresh thyme or rosemary (for garnish)
- 3 tablespoons powdered sugar (for serving)
Instructions
- Preheat your oven to 350°F (175°C) and generously spray your bundt pan with nonstick spray.
- In a saucepan over medium heat, melt the butter. Stir in the brown sugar and ground cinnamon until well combined. Add the fresh cranberries and cook until they start to pop and bubble, about 5-7 minutes.
- Pour this mixture into the bottom of the prepared bundt pan, spreading the cranberries evenly.
- In a mixing bowl, combine the vanilla cake mix, water, vegetable oil, eggs, vanilla extract, and ground cinnamon. Mix until just combined.
- Carefully pour the cake batter over the cranberry layer in the bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 10 minutes, then invert onto a serving plate.
- Garnish with additional cranberries, fresh thyme or rosemary, and a sprinkling of powdered sugar before serving.
Notes
Serve with vanilla ice cream or whipped cream for a delightful treat. Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Cranberry, Bundt Cake, Autumn Dessert, Easy Cake, Upside Down Cake