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Cranberry-Filled Pound Cake
Cranberry-Filled Pound Cake

Cranberry-Filled Pound Cake

1 Review(s)
Cook Minutes 3 Hr 50 Min
Prep : 15 Min Cook: 3 Hr 35 Min
Knock their socks off with our Cranberry-Filled Pound Cake. Made in a fluted tube pan and drizzled with a cream cheese glaze, it's a showstopper that serves up to 16.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1/2 cup boiling water
1 pkg. (85 g) Jell-O Raspberry Jelly Powder
3/4 cup whole berry cranberry sauce
60 g (1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/4 cup icing sugar
2 Tbsp. milk
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Prepare cake batter as directed on package, blending dry pudding mix into batter before spooning into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray. Bake 30 to 35 min. or until toothpick inserted near centre comes out clean.
Step 3
Meanwhile, add boiling water to dry jelly powder in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce. Refrigerate 1 hour or until thickened.
Step 4
Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Step 5
Cut 1-inch wide and 1-inch deep tunnel inside centre of cake, being careful to not cut through to bottom of cake. Remove and save cutout for snacking or other use. Pour jelly mixture into tunnel. Refrigerate 2 hours or until jelly mixture is firm.
Step 6
Invert cake onto serving plate. Mix cream cheese, sugar and milk until blended. Drizzle over top of cake.
Kraft Kitchen Tips!
Prepare using Jell-O Strawberry Jelly Powder.
Storing Cream Cheese Frosted Cakes
Cakes filled and frosted with a cream cheese icing should be stored in the refrigerator.
When to Use a Fluted Tube Pan
The fluted tube pan is the best choice when baking dense cakes. The design of this pan allows the heat to be conducted toward the centre of the batter, allowing the cake to rise and bake evenly.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 2.5 g
13 %
Cholesterol 40 mg
Sodium 340 mg
14 %
Carbohydrate 43 g
Fibre 0 g
Sugars 29 g
Protein 3 g
Vitamin A
2 %
Vitamin C
6 %
2 %
10 %
16 servings, 1 piece (72 g ) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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