Gluten Free Holiday Cake With Cranberry Sauce Recipes

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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.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 14



Gluten-Free Holiday Cake with Cranberry Sauce image

Steps:

  • Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 310, Carbohydrate 60 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 43 g, TransFat 0 g

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
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

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