Vanilla Cranberry Can Cakes

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 5 cakes
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2 (17 1/2-ounce) boxes blueberry muffin mix (recommended: Krusteaz)

2 cups white cranberry juice

2 (16-ounce) cans whole cranberries, drained and rinsed (recommended: Ocean Spray)

2 1/2 cups shredded coconut, toasted

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1 egg


  1. Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
  2. In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!), coconut, vanilla, cinnamon, and egg. Stir to combine. Divide batter among the prepared cans and place cans on a baking sheet. Bake in oven for 25 to 30 minutes, or until tester comes out clean.