Cranberry Pudding Cake

An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
12
Yield:
1 to 10 – inch bundt pan

Ingredients

  • 6 tablespoons butter
  • 2 cups white sugar
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups evaporated milk
  • 1 (12 ounce) package cranberries
  • 1 cup butter
  • 2 cups white sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


Directions

  • Step 1
    Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside
  • Step 2
    In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
    Step 3
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely
    Step 4
  • To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

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