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orange cranberry cake with hot almond butter sauce

(2 ratings)
genealogymama avatar
Recipe by
Melissa Johnson
@genealogymama
Clifton, TN

This recipe can be cut in half by halving all ingredients and using a half of each can of nectar for a single recipe. This is a very Christmasy cake that is very enjoyable with a hot cup of coffee on a winter morning. Enjoy!

(2 ratings)
yield 30 -40
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For orange cranberry cake with hot almond butter sauce

  • 2 box
    cake mix, orange
  • 2 box
    vanilla instant pudding
  • 1 can
    apricot nectar
  • 1 can
    strawberry nectar
  • 8
    eggs
  • 1 c
    sugar
  • 1 1/3 c
    oil
  • 2 c
    dried cranberries or craisins
  • HOT ALMOND BUTTER SAUCE
  • 1 c
    butter
  • 2 c
    sugar
  • 1 c
    half and half
  • 2 tsp
    vanilla
  • 4 tsp
    almond extract
  • 2 tsp
    coconut extract

How To Make orange cranberry cake with hot almond butter sauce

  • 1
    To make the cake, empty cake mixes into a large bowl. Add eggs, oil, apricot and strawberry nectars, sugar and vanilla pudding. Mix until smooth. Place the dried cranberries into a large ziplock bag with a 1/2 cup of flour. Shake vigorously until they are coated. Fold the cranberries into the batter.
  • 2
    Pour into two 13 x 9" pans. Bake at 350 degrees until toothpick inserted comes out clean - approximately 25 to 35 min.
  • 3
    While cakes are baking, in a medium saucepan, heat the butter, sugar, extracts, and half and half on medium heat until the sugar dissolves. Remove from heat and set aside.
  • 4
    Pour hot butter sauce over still warm cake and allow it to set until it's cooled or you can cut and serve while it's still warm.
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