Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
www.tasteofhome.com
I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix.
Sandy Burkett Galena, Ohio
Cranberry Layer Cake Recipe
Cranberry Layer Cake
1 package white cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
1 Tbsp. grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts
Cream Cheese Frosting: 1 package (8 oz.) Philadelphia Cream Cheese, softened
½ cup butter, softened
3 ½ cups confectioners’ sugar
1 tsp. vanilla
½ tsp. grated orange peel
¼ cup finely chopped walnuts
In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in cranberries and walnuts. Pour into two greased and floured 9 inch round baking pans.
Bake at 350 F. for 30-35 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. 12 servings
(Recipe for Cranberry Layer Cake came from tasteofhome.com, 2013)
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