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Cranberry Cravings Cake

Duncan Hines Recipe shared by:
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This tangy Thanksgiving treat wows your taste buds with the tantalizing flavors of cranberry and orange. With our Cranberry Cravings Cake, you can savor the kick of cranberry while indulging yourself in the rich and creamy cream cheese frosting.

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: Makes 12 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • ½ cup cream cheese
  • ¼ cup whole berry cranberry sauce
  • ½ cup frozen non-dairy whipped topping, thawed
  • 2 tubs Creamy Home-Style Cream Cheese Frosting
  • 1 package Classic Yellow Cake Mix
  • 1 cup cranberry juice
  • ⅓ cup frozen orange juice concentrate, thawed
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 tsp. red food coloring
  • non-stick cooking spray

Baking Instructions

  1. In a medium size bowl, blend together cream cheese and cranberry sauce. Gently fold whipped topping into cream cheese mixture. Chill until ready to assemble cake.
  2. Preheat oven to 350°F. Grease the sides and bottom of three 8" baking pans with no-stick cooking spray. Flour lightly.
  3. Blend dry mix, cranberry juice, orange juice concentrate, vegetable oil, eggs and food coloring in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour ⅓ of the batter in each pan. Bake immediately.
  4. Bake 20-23 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before assembling.
  5. Place one layer on serving platter. Spread with half the cream cheese mixture. Top with second layer and remaining cream cheese mixture. Top with remaining layer. Frost top and sides of cake with frosting. Garnish with fresh cranberries, orange twists and orange zest curls, if desired. Refrigerate cake until ready to serve.

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Tips

Buttermilk

Buttermilk


Moister Cake & Easy to Frost

Moister Cake & Easy to Frost

After you cool the cakes in the cake pans, loosen the cakes in the pan and turn upside down on a piece of reynolds wrap...large enough to wrap each layer like a package. Put each layer in the freezer marked with flavor and cake size. Prepare your boards, buttercream, filling etc. When you take frozen cakes from the freezer you will notice that one side is flatter and gives a crisper edge for the top layers. The cake will be easy to frost,not drag crumbs as much and is the moistest cake ever.





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