Cranberry Layer Cake | Midwest Living

Cranberry Layer Cake

Cranberry Layer Cake

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  • Makes: 12 servings
  • Prep 25 mins
  • Cool 10 mins
  • Bake 25 mins to 30 mins

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  • 2 cups fresh or frozen cranberries
  • 1 package white cake mix (2-layer-size)
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 cup chopped pecans, toasted
  • 1 tablespoon finely shredded orange peel
  • Cream Cheese Frosting:
  • 1 8 - ounce package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 4 3/4-5 1/2 cups powdered sugar
  • 1/2 teaspoon finely shredded orange peel
  • 1/4 cup chopped pecans, toasted


  1. Rinse cranberries in cold water; drain. Coarsely chop cranberries; set aside. Grease and flour two 8x1-1/2-inch or two 9x1-1/2-inch round cake pans. Set aside.
  2. In a large mixing bowl combine cake mix, the water, oil and eggs. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Fold in cranberries, 1 cup pecans, and the orange peel. Divide between prepared pans, spreading evenly.
  3. Bake in a 350 degree F oven for 25 to 30 minutes for the 9-inch layer or 30 to 35 minutes for the 8-inch layer or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool completely on wire racks.
  4. Place one layer on a serving plate. Spread with some of the Cream Cheese Frosting. Top with the second layer. Spread top and sides of cake with remaining frosting. Sprinkle with the 1/4 cup pecans. Serve immediately or cover loosely and store in the refrigerator. Let chilled cake stand at room temperature about 30 minutes before serving. Makes 12 servings.
  5. Cream Cheese Frosting: In a large mixing bowl, cream cheese, softened; butter, softened; and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in enough powdered sugar to reach spreading consistency. Stir in finely shredded orange peel. Makes about 3-1/4 cups.


  • Warrens Cranberry Festival Warrens, WI
  • Recipe Contributor: Irma A. Johnson, Neillsville, WI
  • 1st Place Fresh Cranberry Category2008
  • Warrens Cranberry Festival
  • 37th Annual September 25-27, 2009
  • Wisconsin Cranberry Discovery Center
  • 204 Main Street
  • Warrens, WI 54666
  • Phone: (608) 3784878
  • Fax: (608) 378-3328

Nutrition Facts

(Cranberry Layer Cake)

Servings Per Recipe 12, vit. A (IU) 534, vit. C (mg) 4, sodium (mg) 424, sugar (g) 68, iron (mg) 1, Trans fatty acid (g) 0, Potassium (mg) 140, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Fat, total (g) 34, chol. (mg) 94, pro. (g) 6, carb. (g) 86, Polyunsaturated fat (g) 5, fiber (g) 2, calcium (mg) 101, sat. fat (g) 12, Monounsaturated fat (g) 14, cal. (kcal) 657, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 0

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