Ingredients for Cranberry Snack Cake
- 2 tablespoons unsalted butter, melted
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 (12 ounce) package fresh or frozen cranberries
- Miniature Marshmallows
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Snack Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Snack Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 (12 ounce) package of fresh or frozen cranberries.
- Pour batter into the prepared pan.
- Sprinkle 1 cup mini marshmallows evenly over the batter.
- Lightly press the marshmallows into the batter.
- In a small bowl, combine 1/2 cup packed light brown sugar and 1/2 cup chopped pecans. Sprinkle evenly over the marshmallows.
- Drizzle melted 2 tablespoons unsalted butter over the top.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
119g
Fat
34g
Carbs
15g
