Best 4 Cranberry Caramel Cake Recipes

Are you looking for a delectable treat to tantalize your taste buds and impress your loved ones? Look no further than the Cranberry Caramel Cake, a symphony of flavors that combines the tartness of cranberries with the richness of caramel, perfectly nestled in a moist and fluffy cake batter. This delightful dessert is an explosion of sweet and tangy notes, making it an ideal indulgence for any occasion. Prepare to embark on a culinary journey as we unveil the secrets to creating this exquisite Cranberry Caramel Cake, guiding you through every step to achieve baking perfection.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-CARAMEL CAKE

Cranberry-Caramel Cake image

Combine a cornucopia of holiday flavors--eggnog, pumpkin pie spice, and cranberries--to dress up yellow cake mix, then top with easy homemade caramel.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 16

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
2 teaspoons pumpkin pie spice
1 cup light eggnog or milk
1/2 cup vegetable oil
3 eggs
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream

Steps:

Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 75 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g

CRANBERRY CAKE WITH CARAMEL SAUCE

Cranberry Cake with Caramel Sauce image

This sweet and tangy cake, loaded with bits of cranberries and topped with warm caramel sauce, is even better served warm with a scoop of ice cream. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 15 servings (2 cups sauce).

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup heavy whipping cream
1 tablespoon butter, melted
2 cups fresh or frozen cranberries, halved
SAUCE:
1/2 cup butter, cubed
1 cup heavy whipping cream
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking dish., Whisk together flour, sugar, baking powder and salt. Stir in cream and butter just until moistened. Fold in cranberries. Transfer to prepared pan. Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack 10 minutes., Meanwhile, in a small saucepan, melt butter; stir in cream, sugar and brown sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Serve with warm cake.

Nutrition Facts : Calories 343 calories, Fat 19g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY PUMPKIN CAKE WITH CARAMEL GLAZE

Cranberry Pumpkin Cake with Caramel Glaze image

Found this recipe on "Singing with the Birds" web site. Easy and yummy ~ try something different ! Picture is also from that site.

Provided by Carol Junkins

Categories Fruit Desserts

Time 50m

Number Of Ingredients 11

Ingredients

1 box yellow cake mix
1 3.4 oz jello pumpkin spice instant pudding
1 1/3 c water
1/3 c oil
3 large eggs
2 c fresh cranberries, rinsed and dried
FOR CARAMEL GLAZE:
1/2 c butter
2 tsp corn syrup
1/2 c brown sugar
1/2 c whipping cream

Steps:

1. Preheat oven to 325 DF for dark pans, 350 DF for a metal or glass pan. Reserve 1/4 cup of cake mix in a plastic bag. Mix the remaining cake mix with the pudding mix, water, oil and eggs.
2. Beat at medium speed for 2 minutes. Shake the cranberries in reserved cake mix. Fold berries into the cake batter.
3. Pour batter into a bundt pan that has been greased and floured well. Bake according to pan type for 38-43 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Turn out onto cake plate and cool completely before glazing.
4. FOR CARAMEL GLAZE: Melt butter in a medium saucepan. Add corn syrup and brown sugar. Stir over medium heat until it comes to a soft boil. Decrease heat and add cream. Let simmer for about 10 minutes. Drizzle over cake, allowing the glaze to drip down the sides of cake. Serve with whipped cream or ice cream.

KIT KAT CRANBERRY CARAMEL CAKE

Kit Kat Cranberry Caramel Cake image

what if kit kat bars,caramel cake and cranberries are combine,into something delicious,so i created this cake recipe,some people enjoyed kit kat with coffee,you can enjoyed this cake with coffee. Kit Kat + cranberries + caramel cake = delicious cake?

Provided by raymond spencer

Categories Cakes

Time 35m

Number Of Ingredients 15

Ingredients

2 c mini kit kat bars
1 package white cake mix
1 c water
1/3 c vegetable oil
3 egg whites
1 1/2 c caramel ice cream topping,divided
4 kit kat big kat bars,chopped
1 c diced cranberries
CRANBERRY FROSTING
2 pkg cream cheese,softened
3/4 c half and half
1 packet instant vanilla pudding mix
1/2 c light brown sugar
1 tube(s) frozen whipped topping, thawed
1 (16 ounce) can whole cranberry sauce

Steps:

1. Preheat oven to 350 degrees F.Grease and lightly flour the bottom and sides of two 9-inch round cake pans.Add mini kit kat bars on both pans.
2. In a large mixing bowl,combine cake mix,water,oil,egg whites and 1 cup caramel ice cream topping.Mix on low speed for 5 minutes until the batter is moist.
3. Stir in kit kat big kat pieces.Then mix on medium speed for 3 minutes.Pour the batter into the prepared cake pans.
4. Bake the cake for 30 to 35 minutes or until a toothpick inserted the center comes out clean.Cool completely on the wire racks for 10 minutes.Remove cakes from pans.
5. To make Cranberry Frosting:in a medium mixing bowl,beat cream cheese,half and half,vanilla pudding mix,brown sugar and 1/2 half of whipped topping until smooth.Fold in cranberry sauce and remaining whipped topping.Refrigerate the frosting until chilled.
6. Place one cake on a serving plate,spread remaining caramel ice cream topping,add diced cranberries.Top with another cake.Spread the frosting on top and sides of the cake.Poke 4 kit kat bars on the cake.

Tips:

For the best results, use fresh cranberries. Frozen cranberries can be used, but they may not be as flavorful.
To make sure the caramel sauce is smooth, stir it constantly while it is cooking.
If you are using a bundt pan, make sure to grease and flour the pan before adding the batter.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before glazing it with the caramel sauce.

Conclusion:

This cranberry caramel cake is a delicious and festive dessert that is perfect for any occasion. The tartness of the cranberries pairs perfectly with the sweetness of the caramel, and the cake is moist and flavorful. With its beautiful presentation, this cake is sure to be a hit at your next party or gathering.