Description
Cranberry Honey Butter is a delightful spread that enhances the flavor of cakes, making them more enjoyable.
Ingredients
Scale
- 1 box yellow cake mix (standard size, about 15–16 oz)
- 1 box vanilla pudding (3-ounce box, not sugar-free)
- 4 large eggs
- ½ cup vegetable oil
- 1 cup milk
- 1 can crushed pineapple (16 ounces, undrained)
- 1 cup granulated sugar
- Optional Topping Ideas: Whipped cream or Cool Whip, Shredded coconut, Chopped nuts (pecans or walnuts), Maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, oil, and milk. Use a hand mixer or whisk to blend until smooth and well combined.
- Stir in the undrained crushed pineapple and granulated sugar. Mix thoroughly—the batter will be slightly thinner than traditional cake batter due to the moisture from the pineapple.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- Once cooled, slice into squares and serve as-is, or add optional toppings like whipped cream, shredded coconut, chopped nuts, or maraschino cherries for an extra-special touch.
Notes
- Ensure the crushed pineapple is undrained for added moisture.
- Feel free to experiment with different toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg