To make these wafer-thin cookies, a pizzelle iron is required. The single cookie iron that you cut into four triangles is my pizzelle iron.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 735 kcal |
| Carbohydrate | 107 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 20 g |
| Sodium | 517 mg |
| Sugars | 72 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Added the zest of two oranges and the juice of one to cake, as well as a teaspoon of vanilla to cake mix. Also added the zest of one orange to Hot Butter Sauce.
I did like it-did not love it. I thought it was worth making one time. 🙂 The butter sauce was too much in quantity-1/2 of the recipe would have been plenty. Thank you for the recipe!!
Made this for dessert last Christmas. It was delicious! The sauce is incredible.
The only thing I changed was the butter sauce. Instead of vanilla extract, I added Orange extract, what a wonderful addition this is going to make this Christmas season!!! Yumm!!!
1.29.19 … https://www.allrecipes.com/recipe/25556/ultimate-cranberry-pudding-cake/ … As repeated, the sauce! The sauce is like warm,melted vanilla ice cream! 😀 Yumm! 😀 I didn’t want to wash the bundt pan so used a 9×13, glass, 50 minutes. I poked cake with a toothpick & poured warm sauce over warm cake. ‘Think having the sauce barely warm would be the better way to go. Then, it would stay on top & give a better look. ‘Course you aren’t making it to look at now, are ya?! 😮 This made a high, two inch, & dense, but light cake as in an Angel Food cake. ‘Think making as a bundt, slicing & laying slices flat, pouring or brushing sauce over, allow to absorb, shingle on serving platter, try not to eat would be a good plan for the holidays. I reduced the sugar in the cake to 1 1/2c, added a t almond extract & only made half the sauce. Did you see the calorie count? Woooo! Be sure to not look away while preparing the sauce or it will boil over before you know it. Trust me. This may be more pretty than it is good without the sauce. With the sauce, a once-a-year indulgence.
No changes! Cake can be eaten without the sauce (i.e. it’s still yummy) – but the sauce makes it. Be warned it’s VERY rich!!!
Made it for the last 2 Christmases. Love it. Freeze well to eat rest of year. It is not a pudding almost like bread (at least that’s my results). This year, making 2 …one to share and one to keep.
Very very heavy and dry without the sauce.
It took a little longer to bake. But it was wonderful. I took it to my family Christmas dinner, I always do the dessert, and everybody loved it. The amazing butter sauce is the key otherwise the cake is a little to heavy and tart. We’re all trying to come up with other things to use the butter sauce on!
I had some leftover cranberry sauce in my freezer from Thanksgiving. I didn’t know what to do with it until I came across this recipe. What I did was use a box of yellow cake mix and added a box of vanilla pudding. I poured 1/2 of the mixture into a bundt cake pan, piped 1/2 of the cranberry sauce, poured the remainder of the cake mix then piped the remainder of the sauce on top. I baked it as directed on the cake mix box. I them made the sauce. Everyone was WOWed at the flavors. This method was very simple and time saving.
Oh my! This cake is wonderful!! I didn’t have any cranberries and either did our local store, so made with frozen blueberries. It is so dense and moist….the cake is so good by itself….and then you add the butter cream sauce…and then it is outrageously good!! Made it for a Christmas get together and everyone raved at how good it was!!! Hubby just wanted to drink the butter cream sauce 🙂 The only thing I did is use 8 Tbsp instead of 6 Tbsp of butter in the cake. No need to change anything else. Wonderful recipe that I will use over and over and change up the berries in it. Think blackberries and raspberries would be superb too. Thanks for the great recipe!!!!
Delicious! I was looking for a holiday dessert that wouldn’t be too sweet. This was perfect. The cake was dense with the right about of tart and sweet. For those who wanted it sweeter, the sauce did the trick. As recommended by others, I used have evaporated milk and half orange juice. I will definitely make this again.
Definitely a keeper. The tartness of the cranberries were a pleasant compliment to the sweet butter sauce. And it’s easy to put together.
Will make it a bunch of times. Husband loves it! Added a little orange zest.
I have to admit that I cheated and started out with a butter batter cake mix, yet followed the directions given with the rest of it. The cake is delicious! Try it either way, its worth the time and effort!
I would definitely make this again. The sauce sounded a little too sweet for me so I only used half the sugar, still turned out great.
Made this for Christmas and it was a hit! I can’t seem to get enough! What a fantastic dessert!
Loved this, but with one little change…. the result?…. well, we’re a bit different here…. we didn’t care for the sauce – it was *way* too sweet for us. The change we made for the cak was simply to use dried, powdered milk in double strength instead of condensed milk. I also wonder if I miscounted and added a half cup of sugar extra. I’m not sure about that, since I don’t really care for uber sweet desserts anyway. The way it turned out was the perfect amount of tart and sweet for us. I really don’t know if the milk substitution made much of a difference, but my husband and I loved this cake. Since he’s not a big cake fan, I’m very pleased to find a cake we both really enjoy together. Thanks so very much for sharing this lovely recipe!
I decided to give it a try and have it tested by family. So glad I did! Didn’t change a thing. All of my ‘testers’ as well as myself even loved it plain without the sauce. The cake isn’t sweet & the cranberries gave perfect tartness. Loved it topped with sweet butter sauce as well! Great combination of tart and sweet. Baking another for Christmas Eve party.
I’m not sure what went wrong. I have never had a cake fail like this before. It was so heavy and bready (maybe meant to be) that I had to throw it out. I prefer my cakes moist and delicate. The concept is a good one though.. cranberries for a Christmas bundt cake with a gooey sauce. I would try to duplicate the ingredients in the Golden Rum Cake but instead of the Yellow Cake mix, use white and maybe some sour cream. Also, I suggest maybe trying an orange liqueur like Grand Marnier to the sauce to make it more interesting.
Exquisite! The sauce is incredible. However, I would like to play with reducing the butter and sugar used in this recipe as amounts for both are very high.