Grandma Pietz’s Cranberry Cake Pudding

Total Time Prep: 30 min. Bake: 20 min.
Yield 15 servings (2 cups sauce)
Test Kitchen Approved
For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1 cup 2% milk
  • 2 cups fresh or frozen cranberries, thawed
  • SAUCE:
  • 2 cups packed brown sugar
  • 1 cup water
  • 1/2 cup sugar
  • 3 tablespoons butter
  • 1/4 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
  2. In a large bowl, beat butter and sugar until crumbly. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. If desired, coarsely chop cranberries. Fold cranberries into batter.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
  4. In a large saucepan, combine brown sugar, water, sugar and butter; bring to a boil over medium heat, stirring constantly to dissolve sugar. Cook and stir until slightly thickened; stir in vanilla. Serve warm with cake.

Nutrition Facts

1 piece with 2 tablespoons sauce: 311 calories, 5g fat (3g saturated fat), 26mg cholesterol, 125mg sodium, 64g carbohydrate (50g sugars, 1g fiber), 3g protein.

For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin
Recipe Creator

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