Monday, November 26, 2018

Have Extra Cranberry Sauce?

I have been watching far too many holiday cooking shows! And I have too much cranberry sauce. I'm the only one around here who loves cranberry sauce. On chicken, on pork, on goose and duck, but I can't eat it all myself. So I was pondering what to do with it and decided I would make a Bundt cake and fill it with the sauce. Cranberries and pumpkin! That had to work, right?

And then, right before my eyes, the contestants in a holiday baking show were told to bake a "filled" Bundt cake! Now they had to make their Bundt cakes look like wreaths. I didn't go that far. But now I'm having my cake and eating my cranberries, too!

Pumpkin Bundt Cake

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated lemon peel
1/4 teaspoon nutmeg
1/4 cup butter (1/2 stick), melted + extra for pan
1/4 cup vegetable oil
1 15-ounce can pumpkin
2 large eggs, room temperature
1 cup sugar + extra for pan
1 cup dark brown sugar
2 teaspoons vanilla
1-2 cups leftover cranberry sauce

powdered sugar

Preheat oven to 350. Grease the Bundt pan well with butter and sprinkle sugar on it as you would flour to prevent sticking.

Mix together flour, baking powder, baking soda, salt, cinnamon, lemon peel, and nutmeg. Set aside. Combine 1/4 cup butter and the oil, and beat on low. Add the eggs and beat. Add the sugars and beat slowly, increasing the speed. Add the can of pumpkin and beat 3-4 minutes. Slowly add the flour mixture, a bit at a time. Add the vanilla and beat well.

Pour half the batter in the bottom of the prepared Bundt pan. Use a tablespoon (the kind you eat soup with) to spoon the cranberry sauce on the batter. Try to keep it in the middle not near the edges. Spoon the remaining batter over top of the cranberries and use your finger to gently spread it so the cranberries are completely covered.

Bake 50 minutes or until a cake tester comes out clean. Allow to rest on a rack about 15 minutes, then loosen the edges and middle and flip onto a serving plate.

Optional: Make a glaze. Pour 1/2 cup powdered sugar into a small bowl and add milk by the teaspoon, mixing it well until you have a glazing consistency. Too thin? Add powdered sugar. Too thick? Add drops of milk.

Serve warm or cold.




  1. Oh my goodness, what a great idea! I,too, am the only cranberry eater. I will be making this cake very soon!

  2. I'm with Deb. This is a great idea!

  3. I like to freeze small portions of cranberry sauce in zip bags. Then I can jazz up a sandwich at the drop of a hat (or, at least, a thaw).