Grandma Pietz's Cranberry Cake Pudding

This treasured Grandma Pietz's cranberry cake pudding recipe transforms ordinary cranberries into a spectacular holiday dessert that will become an instant family favorite. With a perfect balance of tart cranberries against sweet warm vanilla sauce, this cake pudding is made for cozy gatherings and festive celebrations. Ready in just over an hour with 35 minutes of prep and 30 to 45 minutes of baking, this classic dessert brings together comforting flavors for an unforgettable end to any winter meal.

I discovered this cranberry cake pudding recipe by chance, sifting through my grandmother's handwritten recipe box after she passed. When I first baked it on a frosty December evening, the scent of melting butter and cranberries filled my kitchen with nostalgia and warmth. Now, my children eagerly request this traditional dessert for Thanksgiving and Christmas, making it a cherished family ritual every holiday season.

Gather Your Ingredients

• 3 tablespoons butter, softened: Creates a tender, melt in your mouth cake; use unsalted butter and let it come to room temperature for even mixing. Plant based butter works well for dairy free swaps.
• 1 cup granulated sugar: Balances the tart cranberries and allows a golden finish; organic cane sugar is a great alternative for natural sweetness.
• 1 large egg, room temperature: Provides structure and lifts the cake; essential for the rich texture. Substitute a flax egg for vegan needs.
• 2 cups all purpose flour: The backbone of the cake; measure using the spoon and level method for accuracy. Use a 1:1 gluten free blend if desired.
• 2 teaspoons baking powder: Ensures the cake rises perfectly; always check for freshness for best results.
• Dash of salt: Highlights all the flavors, making the cake more balanced. Sea salt or kosher salt can both be used.
• 1 cup 2 percent milk: Adds moisture and richness; use whole milk for a richer cake or almond milk for dairy free.
• 2 cups fresh or frozen cranberries, thawed if frozen: The fresh bursts of fruit add a beautiful tartness; chop if smaller pieces desired. Can be swapped with other tart berries for variation.
• 2 cups packed brown sugar: Adds rich, caramel notes to the vanilla sauce for depth; light or dark brown sugar can be used.
• 1 cup water: Thins the sauce to just the right consistency; filtered water is best for pure flavor.
• 1/2 cup granulated sugar (for sauce): Provides balance and makes the sauce glossy; can use coconut sugar for a subtle flavor twist.
• 3 tablespoons butter (for sauce): Gives richness and a silky finish to the sauce; plant based butter is an easy substitute.
• 1/4 teaspoon vanilla extract: Adds aromatic warmth to the sauce; pure vanilla extract gives the most authentic flavor, but vanilla bean paste is an elevated option.

How to Make Grandma Pietz's Cranberry Cake Pudding

Prepare the Baking Pan:

Begin by preheating your oven to 350°F so the cake bakes evenly. Grease a 13x9 inch baking pan thoroughly with butter or cooking spray, getting into the corners and sides to prevent any sticking and ensure easy removal once baked.

Create the Cake Base:

In a large mixing bowl, beat the softened butter with granulated sugar on medium speed for 2 to 3 minutes until the mixture looks crumbly but is well combined. The texture should resemble wet sand. Add the room temperature egg and beat until the mixture becomes lighter and slightly fluffy.

Mix the Dry Ingredients:

In a separate bowl, whisk together the all purpose flour, baking powder, and a dash of salt. Thorough whisking ensures leavening agents are distributed and adds a touch of air for a lighter cake texture.

Combine Wet and Dry Ingredients:

Add the flour mixture to the butter mixture, alternating with milk, starting and ending with flour. Use low speed and mix just until combined to avoid overmixing and ensure a tender crumb. The batter should be thick but pourable.

Prepare and Add Cranberries:

Coarsely chop cranberries for smaller bursts of flavor, or leave whole for bold tartness. Fold cranberries gently into the batter with a spatula, taking care not to crush the berries and keeping air in the mixture for a light bake.

Bake the Cake:

Spread the batter evenly in the prepared pan, smoothing the top. Bake in the center rack at 350°F for 20 to 25 minutes, or until a toothpick inserted comes out clean with just a few moist crumbs. The cake should be golden brown, and the top will spring back when gently pressed.

Prepare the Vanilla Sauce:

While the cake bakes, add brown sugar, water, granulated sugar, and butter to a large saucepan. Bring to a boil over medium heat, stirring constantly to dissolve the sugars and prevent burning. Once boiling, continue to cook for about 5 minutes until slightly thickened and the sauce coats a spoon; remove from heat and stir in vanilla extract for aroma.

Serve Warm:

Allow the cake to cool for 10 minutes after baking. Cut into squares and serve warm in bowls, pouring the vanilla sauce generously over each portion to allow it to soak in and create a delicious puddle around the cake.

I once made this pudding using wild cranberries from Wisconsin, and it gave the dessert an intense tartness that was unforgettable. My grandmother used to bake hers in a cast iron skillet, which gave the cake a caramelized, slightly chewy edge that is still my favorite part to this day. Rediscovering these traditions helped me connect with my family's roots each time I bake it.

Smart Swaps and Variations

This cranberry cake pudding welcomes all sorts of substitutions to match dietary needs or what you have on hand. Swap the flour for a gluten free 1 to 1 blend for celiacs, or try plant based butter and non dairy milk to make it totally dairy free. You can change up the fruit for blackberries, sour cherries, blueberries, or a mix, all of which bring new flavors and beautiful color while still pairing perfectly with the warm vanilla sauce.

How to Store and Reheat Cranberry Cake Pudding

Store leftover cake pudding and vanilla sauce in separate airtight containers in the refrigerator. The cake keeps well for up to four days, and the sauce remains smooth and pourable for up to one week when chilled. For best reheating, microwave individual cake servings for twenty to thirty seconds and reheat the sauce gently on the stovetop with a splash of water if needed, to maintain its silky texture.

What to Serve with Cranberry Cake Pudding

This warm, comforting cranberry cake pudding pairs beautifully with a scoop of vanilla ice cream for a hot and cold contrast, or a dollop of lightly whipped cream flavored with vanilla. Add a festive touch with sugared cranberries or serve alongside warm beverages like coffee, chai, or mulled wine, especially for holiday dinners and cozy winter brunches.

Nutritional Benefits

While this is a decadent treat, Grandma Pietz's cranberry cake pudding brings nutrition thanks to vibrant cranberries, which are a source of antioxidants, vitamin C, and dietary fiber. Using fresh eggs and milk introduces protein, calcium, and essential vitamins, while the option for whole wheat flour increases fiber content. This dessert is best enjoyed in moderation, offering a satisfying end to a nourishing meal.

Recipe Success Tips

If your cake comes out dry, check your bake time as overbaking is the most common cause. Measure flour using the spoon and level technique to avoid a dense texture, and always use fresh baking powder for the best rise. If your sauce is too thin, simply simmer a few minutes longer; if too thick, whisk in a spoonful of milk or water until smooth and glossy again.

This cranberry cake pudding has brought our family together at every winter celebration and never fails to warm our hearts and table. I hope it becomes a cherished tradition for your loved ones, spreading comfort and joy with every bite.

Common Questions About This Recipe

→ Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries. Just make sure they are thawed before adding to the batter for even baking.

→ How do I prevent the cake from drying out?

Avoid overbaking and check for doneness with a toothpick. Serve the pudding warm with the brown sugar sauce for extra moisture.

→ What’s the best way to serve this dessert?

It tastes best served warm, immediately after baking, topped with its brown sugar sauce or even a scoop of vanilla ice cream.

→ Can I make this in advance?

Yes, you can prepare the cake ahead and gently reheat it before serving, adding the sauce right before eating.

→ Is it possible to substitute the milk?

Yes, you can swap 2% milk for whole milk or a non-dairy alternative, though this might subtly change the texture.