So Simple Bisquick Double Cranberry Bundt Cake

Name: So Simple Bisquick Double Cranberry Bundt Cake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 3 cups Heart Smart Bisquick, regular Bisquick works too; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 1 large or extra large egg; 3 egg whites; 1 cup reduced fat sour cream, fat free is not recommended for this recipe; 1 - 1/2 cups fresh cranberries, coarsely chopped; 1/2 cup dried cranberries; 2 tsp vanilla extract; 1 tsp almond extract; 2 tsp cinnamon; zest from one medium orange; •Juice from one medium orange, save about 2 tablespoons juice for glaze; 1/2 cup sifted powdered sugar; 2 tbsp fresh orange juice; 1/2 tsp cinnamon; 1/2 tsp almond extract; a few drops of water; 3-4 tbsp chopped pecans, optional

You’ll love this moist and delicious bundt cake that’s made with Bisquick. So simple indeed and bursting with cranberries. Enjoy for breakfast up until dessert!

One of my favorite ingredients of all time is Bisquick. It’s great for both savory and sweet recipes.

You’ll see a bunch right here on the blog.

This double cranberry bundt cake is a snap to make.

I made it with both dried cranberries and fresh cranberries.

Actually, I bought the cranberries frozen this time around. They sell them in the frozen section of the market nowadays.

If you find them fresh, you can freeze leftovers for the next recipe.

I have been making this recipe for over 20 years when I was a caterer in Atlanta. I served this when friends would come over on Sunday for brunch. Everyone would bring a dish and this cake was always on the table. Everyone requested I make it each time we had our Sunday brunch get togethers.

The cake is also a showstopper dessert for your holiday dessert table.

Enjoy the moist cake with a yummy glaze to top off the deliciousness.

So Simple Bisquick Double Cranberry Bundt Cake

Yields: 16 pieces

Calories and Fat Content: 165 calories, 3.7 grams fat

Ingredients:

For the cake….

- 3 cups Heart Smart Bisquick
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter or margarine, melted and cooled
- 1 large or extra-large egg
- 3 egg whites
- 1 cup reduced fat sour cream, fat free is not recommended for this recipe
- 1 – 1/2 cups fresh cranberries, coarsely chopped
- 1/2 cup dried cranberries
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 tsp cinnamon
- Zest from one medium orange
- Juice from one medium orange, save about 2 tablespoons juice for glaze

For the glaze….

1/2 cup powdered sugar, sifted
2 tbsp fresh orange juice
1/2 tsp cinnamon
1/2 tsp almond extract
A few drops of water if needed
3-4 tbsp chopped pecans, optional

Directions: Preheat oven to 350 degrees, spray a nonstick bundt pan with cooking spray and set aside.

1. In a large mixing bowl, stir the Bisquick, and sugar with a wire whisk to break up any lumps. Now add the rest of the ingredients except glaze.

2. Mix well, make sure you get all the dry ingredients from the bottom all mixed in, just try not to over mix the batter.

3. Pour into prepared pan and place on middle rack of the oven and bake for about 45 to 55 minutes. Turn the pan around after 25 minutes.

4. Take out and check with a wooden skewer or large toothpick. The crumbs should be dry or no crumbs at all.

5. Place on a cooling rack and let cool down.

6. When just about cooled, start your glaze, mix together all ingredients except the nuts and get it to a good consistency for drizzling. Use a small whisk for this.

7. Now with a teaspoon, drizzle over the cake and then if want, sprinkle the nuts.

Enjoy the double cranberry deliciousness!