Gluten-Free Holiday Cake with Cranberry Sauce

Gluten-Free Holiday Cake with Cranberry Sauce

Turn gluten free yellow cake mix into a delicious holiday pound cake topped with a warm cranberry sauce.

Prep Time

25

Minutes

Total Time

1:05

Hr:Mins

Makes

16

servings

Cake
1
box Betty Crocker® Gluten Free yellow cake mix
1
box (4-serving size) vanilla instant pudding and pie filling mix
2/3
cup water
1/2
cup butter, melted
1
teaspoon rum extract
1
teaspoon vanilla
1/4
teaspoon ground nutmeg
3
eggs
Cranberry Sauce
1 1/4
cups sugar
2
tablespoons cornstarch
1 1/2
cups fresh or frozen cranberries
1/2
cup fresh orange juice
1
teaspoon grated orange peel
1/8
teaspoon ground nutmeg
  1. Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
  2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute. Spoon into pan; spread evenly in pan.
  3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
  4. Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. Add cranberries and orange juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. Stir in orange peel and 1/8 teaspoon nutmeg. Serve warm cranberry sauce with cake.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Special Touch
For a special holiday cake garnish, lightly brush fresh or frozen cranberries with corn syrup, then roll in sugar.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 490mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 0g,
    • Sugars 43g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.