Cranberry Pumpkin Cake with Caramel Glaze
 
 
Ingredients
Cranberry Pumpkin Cake
  • 1 yellow cake mix
  • 1 (3.4 oz) Jello pumpkin spice instant pudding
  • 1-1/3 cups water
  • ⅓ cup oil
  • 3 large eggs
  • 2 cups fresh cranberries, rinsed and dried
Caramel Glaze:
  • ½ cup butter
  • 2 teaspoons corn syrup
  • ½ cup brown sugar
  • ½ cup whipping cream
Instructions
  1. Preheat oven to 325 degrees for dark or coated pans, or 350 degrees for a metal or glass pan. Reserve ¼ cup of cake mix in a plastic bag.
  2. Mix the remaining cake mix with pudding mix, water, oil and eggs. Beat at medium speed for 2 minutes.
  3. Shake the cranberries in reserved cake mix. Fold berries into the cake batter.
  4. Pour batter into a bundt pan that has been greased and floured well. Bake according to pan type for 38 to 43 minutes, or until a toothpick inserted in center comes out clean.
  5. Cool in pan on a wire rack for 15 minutes. Turn out onto cake plate and cool completely before glazing.
  6. For Caramel Glaze:
  7. Melt butter in a medium saucepan. Add corn syrup and brown sugar.
  8. Stir over medium heat until it comes to a soft boil.
  9. Decrease heat and add cream. Let simmer for about 10 minutes.
  10. Drizzle over cake, allowing the glaze to drip down the sides of the cake.
Notes
Serve with whipped cream or vanilla ice cream.
Recipe by Cheery Kitchen at https://cheerykitchen.com/cranberry-pumpkin-cake-with-caramel-graze-2/