Recipe By Lisa Kreft
Published Jun 19th
Prep 30m Cook 1h Additional - Ready In 1h 30m
Servings 1 - 10 inch Bundt pan Calories 735.4

An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Recipe Ingredients

  • 6 tablespoons butter
  • 2 cups white sugar
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups evaporated milk
  • 1 (12 ounce) package cranberries
  • 1 cup butter
  • 2 cups white sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
  2. 2 In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. 4 To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

Nutrition Facts

  • Calories 735.4
  • Carbohydrate 107 g
  • Cholesterol 95.3 mg
  • Fat 32.1 g
  • Fiber 2.4 g
  • Protein 7.9 g
  • Saturated Fat 19.9 g
  • Sodium 517 mg
  • Sugar 72.2 g


  1. The mixed reviews are interesting for this cake. It seems that people either love it or hate it. I thought it was excellent although I made two very minor changes. First I used 8 tablespoons of butter rather than six--there is just very little fat in this recipe and I thought it would help. Since - Read more ...
  2. This was a hit with my family but add blueberry instead of cranberry and it was soooo good especially with the hot butter sauce my four years old love it so much. And I bake it in muffin tins and it looks adorable.
  3. Great cake! Changed a few things though. I really like cranberry and orange together, so instead of using 2 cups of milk, I used 1 cup of un-diluted frozen orange juice concentrate, and 1 cup of milk. I also added 2 tsps cinnamon, and 1 tsp nutmeg. The butter sauce was a little sweet for - Read more ...
  4. Truly what makes this cake is the butter sauce!!! The cake itself is not very sweet. I infact just added the cranberries to a yellow cake mix and then topped it off with that wonderful butter sauce.....everyone loved it!! The butter sauce is also wonderful on just plain chocolate cake too!!!
  5. Absolutely delicious - wouldn't change a thing in the cake recipe! I also made half of the butter sauce and that's plenty! I sliced the cake and placed on a Christmas platter with the sauce in a bowl in the middle - beautiful display. This is a keeper for holiday parties! Thanks!
  6. I'm glad I tried this recipe but don't think I'll make it again. The cake itself doesn't have great flavour or texture. The sauce is good and that's what seems to give it the flavour and moistness it needs. I couldn't bring myself to make the full sauce recipe so I cut it in half - Read more ...
  7. The sauce is what makes this cake so great. I took this cake to a Hanukkah party and a Christmas party last year and it got rave reviews at both. I can't remember when I've had so many requests for one recipie. I will be making this by request:) every year from now on.
  8. This recipe was really good! The butter sauce is truly wonderful and is a great companion to the cake. I took this to a church function and got several requests for the recipe!:) Thanks Lisa!
  9. I made this for Christmas last year and my family couldn't quit raving about it. I will definitely be making it again. I added rum to my butter sauce and it was DELICIOUS! Yum.

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