Vanilla Cranberry Can Cakes
- Level: Easy
- Yield: 5 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 364
- Total Fat
- 13
- Saturated Fat
- 10
- Carbohydrates
- 60
- Dietary Fiber
- 7
- Sugar
- 31
- Protein
- 4
- Cholesterol
- 11
- Sodium
- 352
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
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.