Cranberry Sauce Cake is a good way to use up leftover cranberry sauce from the holidays!
This cranberry sauce cake is a lovely simple cake with hints of both orange and cranberry (made for each other). A quick and easy glaze is drizzled on top. I’d say it would be a nice cake to serve to guests over the holidays, and it could certainly pass for a morning coffee cake too.
About fresh cranberries and canned cranberry sauce:
When Thanksgiving rolls around, I frantically start buying up all the fresh cranberries and canned cranberry sauce I can find. I love to keep fresh cranberries in my freezer all year long because I often decide to make things with cranberries in them when it’s not cranberry season! They freeze beautifully, and they’re ready to add to recipes at any time.
And I keep the canned variety of cranberry sauce in my pantry because the boys in my house like the canned stuff! It’s good for adding to recipes too- like this cranberry sauce cake!
Since I go a little bit overboard with my purchases of all things cranberry, I decided I’d better share my cranberry sauce cake recipe with you. I figured you probably have some cranberry sauce lurking around in your pantry too! You’ll need the whole berry variety for this recipe. Enjoy!
Here are a few more cake recipes you might enjoy:
Cranberry Sauce Cake
Ingredients
CAKE:
- 3 cups all purpose flour
- 1½ cups granulated white sugar
- 1 cup mayonnaise
- One 16-ounce can whole berry cranberry sauce
- ⅓ cup orange juice
- 1 tablespoon grated orange zest
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon orange extract
- 1 cup chopped walnuts
ICING:
- 1 cup sifted powdered sugar
- 1 to 2 tablespoons orange juice
Instructions
MAKE THE CAKE:
- Preheat the oven to 350° F. Spray a 10-inch tube pan generously with nonstick spray.
- In a large bowl, combine all of the cake ingredients, stirring in the nuts last. Pour the batter into the prepared pan.
- Bake 60 to 70 minutes. Cool the cake in the pan for 10 minutes, then remove to a wire rack and cool completely.
ADD THE ICING:
- In a medium bowl, combine the icing ingredients- adding enough juice to create a drizzling consistency. Drizzle the icing over the cake.
Notes
- Add orange extract to icing for more orange flavor.
- If you are unable to locate orange extract, you may leave it out... but the orange flavor won't be quite as pronounced.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use homemade cranberry sauce?
Probably?
Mmmm absolutely delicious looking! Ingredients are wonderful. Different. This cake is perfect for family brunch. Gonna make it for New Years! Thanks Lori. Best, safe Holidays everyone.
I am curious how you keep the cake from turning pink with a whole can of whole cranberry sauce. Whenever I purchase whole cranberry in a can it is still pretty jellied …do you mash it first with a fork prior to adding to batter? Any tips would be appreciated …..would love to make it for work!
Thank you!
Well yes, mash it up a bit before you add it in. It should turn out as pictured!
Yum! This cake looks so moist and delicious. I love the use of cranberry sauce as part of the cake batter – sounds delicious!