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Holiday Cake with Cranberry Sauce (Gluten Free)

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  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 16
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Turn gluten free Golden Cake Mix into a delicious holiday pound cake topped with a warm cranberry sauce.
Created Nov 15, 2011
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Ingredients

  • 1 box Betty Crocker* Gluten Free Golden Cake Mix
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 2/3 cup (150 mL) water
  • 1/2 cup (125 mL) butter, melted
  • 1 tsp (5 mL) rum extract
  • 1 tsp (5 mL) vanilla
  • 1/4 tsp (1 mL) ground nutmeg
  • 3 eggs
  • 1 1/4 cups (300 mL) sugar
  • 2 tbsp (25 mL) cornstarch
  • 1 1/2 cups (375 mL) fresh or frozen cranberries
  • 1/2 cup (125 mL) fresh orange juice
  • 1 tsp (5 mL) grated orange peel
  • 1/8 tsp (0.5 mL) ground nutmeg

Steps

  •  
    1
    Heat oven to 325ºF. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
  •  
    2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute. Spoon into pan; spread evenly in pan.
  •  
    3
    Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
  •  
    4
    Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. Add cranberries and orange juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. Stir in orange peel and 1/8 teaspoon nutmeg. Serve warm cranberry sauce with cake.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? :Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Special Touch: For a special holiday cake garnish, lightly brush fresh or frozen cranberries with corn syrup, then roll in sugar.

Nutrition Information

No nutrition information available for this recipe
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