Recipe courtesy of Sandra Lee
Vanilla Cranberry Can Cakes
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 5 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 364
- Total Fat
- 13 g
- Saturated Fat
- 10 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 7 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 11 mg
- Sodium
- 352 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 5 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 364
- Total Fat
- 13 g
- Saturated Fat
- 10 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 7 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 11 mg
- Sodium
- 352 mg
Ingredients
Directions
- Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
- 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.
