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    You are in: Home / Recipes / Vanilla Cranberry Can Cakes (Sandra Lee) Recipe
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    Vanilla Cranberry Can Cakes (Sandra Lee)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    KaraRN's Note:

    Saw this on food networks Semi Homemade with Sandra Lee. Looks yummy. Also makes for a neat presentation as most of her recipes do!

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    Serves: 5



    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
    2. 2
      In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!), coconut, vanilla, and cinnamon. Stir to combine. Divide batter among the prepared cans and place cans on a baking sheet. Make sure to tap cans on the counter to get out all the air bubbles. Bake in oven for 25 to 30 minutes, or until tester comes out clean.
    3. 3
      For a nice presentation, decorate can.

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    Ratings & Reviews:

    • on June 05, 2008


      Well, as much as I thought I knew about cranberries, I didn't know, & couldn't find, canned cranberries (just the sauces), so used some frozen ones I still have! The cans were no problem, since I ALWAYS have those around! Enjoyed the addition of coconut in these & ended up with some tasty little cakes! Thanks for sharing! [Tagged, made & reviewed as part of my CRANBERRY theme in the current My-3-Chefs cooking event]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vanilla Cranberry Can Cakes (Sandra Lee)

    Serving Size: 1 (540 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 1104.6
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 19.6 g
    Cholesterol 0.0 mg
    Sodium 1215.3 mg
    Total Carbohydrate 184.3 g
    Dietary Fiber 10.9 g
    Sugars 39.6 g
    Protein 11.8 g

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