Light And Easy Fresh Cranberry Cake Recipe

Indulge in this guilt-free delight! Our Light & Easy Fresh Cranberry Cake is surprisingly moist and delicious, made without butter or oil. Perfect for using up leftover holiday cranberries, this recipe is quick, simple, and bursting with fresh cranberry flavor. A perfect treat for any occasion!

Prep Time 15 mins
Cook Time 30 mins
Calories 115.4 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Light And Easy Fresh Cranberry Cake

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Light And Easy Fresh Cranberry Cake

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How to Make Light And Easy Fresh Cranberry Cake

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8-inch round baking pan.
  2. In a large bowl, whisk together 15.25 oz (1 box) of your favorite white cake mix, 1/4 cup (4 tablespoons) granulated sugar, 1 large egg, and 1/2 cup milk until just combined. Do not overmix.
  3. Gently fold in 1 cup fresh cranberries that have been tossed with 2 tablespoons granulated sugar.
  4. Pour the batter into the prepared baking pan and spread evenly.
  5. Bake for 20-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. Once completely cool, slice into wedges and serve. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

79g

Fat

4g

Carbs

7g