Spiced Cranberry Crisp Cake Recipes

CRANBERRY CRISP

Cranberry Crisp image

A blend of cranberries and pecans make this crumble a dessert your guest will love! Made with Stevia In The Raw for reduced sugar and calories.

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

1 pound fresh or frozen cranberries
⅓ cup Sugar In The Raw®
2 tablespoons Stevia In The Raw®
2 tablespoons cornstarch
1 orange, zested
½ cup all-purpose flour
⅓ cup rolled oats
2 tablespoons Sugar In The Raw®
2 tablespoons Stevia In The Raw®
½ teaspoon sea salt
¼ teaspoon ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes
⅓ cup chopped pecans

Steps:

Preheat oven to 375 degrees F. Butter an 8-inch square pan or 9-inch pie dish.
In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw® 2 tablespoons Stevia In The Raw, salt, and nutmeg.
Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
Bake until fruit is bubbling and crumble is browned, 45 to 50 minutes.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 31.6 g, Cholesterol 22.9 mg, Fat 12.6 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 112.9 mg, Sugar 15.6 g

SPICED CRANBERRY CRISP CAKE

Spiced Cranberry Crisp Cake image

This cake is a cross between a fruit crisp and a moist cake. We love the festive cranberry filling with its sweet-tangy flavor and the combination of soft cake, tender fruit and crunchy topping. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

1 package white cake mix (regular size), divided
2 tablespoons butter, melted
1 teaspoon water
1/2 cup chopped pecans, toasted
1 package (12 ounces) fresh or frozen cranberries
1/2 cup sugar
1/2 cup red raspberry preserves
6 ounces cream cheese, softened
3 large eggs
1/2 cup 2% milk
2 teaspoons pumpkin pie spice

Steps:

Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix., In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan., Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 276 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

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