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Not sure what to do with leftover Thanksgiving cranberry sauce? Use it to make this easy, moist, and delicious Cranberry Sauce Bundt Cake. | RotiNRice.com #bundtcake #cranberrysauce #thanksgivingrehash #thanksgivingcakes #christmascakes

Cranberry Sauce Bundt Cake

Not sure what to do with leftover Thanksgiving cranberry sauce? Use it to make this easy, moist, and delicious Cranberry Sauce Bundt Cake.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 248kcal
Author: Linda Ooi

INGREDIENTS

  • 2 cups all-purpose flour (300g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 stick butter (8 tbsp/113g)
  • ¾ cup sugar (165g)
  • 2 large eggs
  • 1 cup plain yogurt (200g)
  • 1 tsp vanilla extract
  • 2 cups cranberry sauce (500g)
  • ½ cup chopped pecans, toasted (60g)

Glaze

  • ¾ cup powdered sugar / icing sugar (98g)
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS

  • Combine all-purpose flour, baking powder, baking soda, and salt in a large bowl.
  • Grease and flour a 9 inch to 9½ inch Bundt pan. Preheat the oven to 350°F (180°C).
  • In a large bowl, beat the butter and sugar until smooth, about 2 minutes. Beat in the eggs one at a time followed by yogurt and vanilla extract.
  • Beat in flour mixture until just blended.
  • Spoon 1/3 of the batter into Bundt pan. Spread cranberry sauce evenly on top of batter. Sprinkle with toasted pecans then spread remaining batter over that.
  • Place in the oven and bake for 50 to 55 minutes or until a pick inserted into the thickest part comes out clean.
  • Allow cake to cool in pan for 5 minutes. Then invert cake onto a wire rack set over a piece of parchment.
  • Stir together the glaze ingredients. Drizzle glaze over the warm cake.
  • Let the cake cool completely before serving.

NUTRITION

Calories: 248kcal
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