Cranberry Sauce Bundt Cake

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Total Time
1hr 25mins
Prep
20 mins
Cook
1 hr 5 mins

I cannot remember where I found this recipe but it has been enjoyed many times. Uses whole berry cranberry sauce which gives the cake a pretty swirl effect. This works well served as a dessert or served during a brunch.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream together butter and sugar.
  3. Add eggs, one at a time, beating well after each addition.
  4. Stir in extract.
  5. Combine flour, baking powder, baking soda, and salt.
  6. Add to the creamed mixture alternately with the sour cream, beating well after each addition.
  7. Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
  8. In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
  9. Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
  10. Repeat layers two times.
  11. Sprinkle top with finely chopped pecans.
  12. Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
  13. Cool for 10 minutes before removing cake from pan onto a wire rack.
  14. Cool completely then place on cake plate.
  15. Combine icing ingredients until smooth.
  16. Drizzle icing over cake.
  17. Let set before serving.