Easy Cranberry Almond Cake recipe

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Ingredients

cooking spray
1 package yellow cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
1 (16 ounce) package vanilla frosting

Nutrition Info

356.7 calories
carbohydrate: 55.7 g
cholesterol: 35.5 mg
fat: 14 g
fiber: 0.8 g
protein: 2.6 g
saturatedFat: 2.4 g
servingSize: -
sodium: 287.9 mg
sugar: 39.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.

  2. Combine yellow cake mix, water, eggs, vegetable oil, and almond extract in a large bowl, beat with an electric mixer on medium speed until smooth, about 2 minutes. Spread batter in the prepared pan.

  3. Stir cranberry sauce with a fork to loosen, spoon half over the cake batter. Swirl with a knife to create a marbled effect.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool to room temperature, about 30 minutes.

  5. Mix remaining cranberry sauce and frosting together in a bowl. Spread over the cake.

Recipe Yield

1 9x13-inch cake

Recipe Note

Cranberry almond cake made with yellow cake mix.

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