Vanilla Cranberry Can Cakes Recipe

This Vanilla Cranberry Can Cakes Recipe is an easy and festive recipe, which uses vanilla muffin mix and canned cranberry sauce. It’s a great choice for holiday parties, ready in about 1 hour and 5 minutes.

Jump to Recipe

Vanilla Cranberry Can Cakes Ingredients

2 (17.5-ounce) boxes vanilla or yellow muffin mix
2 cups white cranberry juice
2 (16-ounce) cans whole berry cranberry sauce, drained and rinsed
2 1/2 cups shredded coconut, toasted
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 egg
Cooking spray

How To Make Vanilla Cranberry Can Cakes

Prep Oven and Cans: Preheat your oven to 400°F. Thoroughly wash and dry five empty 16-ounce cans (like the cranberry sauce cans). Generously spray the inside of each can with cooking spray.
Make the Batter: In a large mixing bowl, combine the muffin mix, white cranberry juice, drained cranberries, toasted coconut, vanilla extract, cinnamon, and the egg. Stir with a spatula until everything is just combined.
Fill Cans and Bake: Divide the batter evenly among the five prepared cans. Place the cans on a sturdy baking sheet.
Bake: Bake for 25 to 30 minutes, or until a long skewer or toothpick inserted into the center of a cake comes out clean.
Cool and Serve: Let the cakes cool in the cans for about 15-20 minutes. Carefully run a thin knife around the edge and invert them onto a wire rack to cool completely.

Recipe Tips

How do I make sure the cans are safe for baking? You must use clean, all-metal cans (like soup, vegetable, or the cranberry sauce cans). Check the inside for any plastic (BPA) lining. If you see a white or grey plastic-like layer, do not use them for baking.
How do I get the cakes out of the cans? Be extremely generous with the cooking spray, getting every part of the bottom and sides. Let the cakes cool in the cans for 15-20 minutes; this allows them to steam and shrink slightly, which helps them release cleanly when inverted.
What if I don’t have cans? You can use a standard 12-cup muffin tin or a 24-count mini muffin tin. The baking time will be shorter (about 18-22 minutes for standard muffins), so keep a close eye on them.
How do I toast the coconut? Spread the shredded coconut on a baking sheet. Bake at 325°F (165°C) for 5-8 minutes, stirring once or twice, until it is light golden brown. Watch it carefully, as it burns quickly.

What To Serve With Vanilla Cranberry Can Cakes

These cakes are moist and flavorful on their own, but they are also delicious with:

A dollop of fresh whipped cream or whipped topping
A small scoop of vanilla bean ice cream
A light dusting of powdered sugar
A hot cup of tea or coffee

How To Store Vanilla Cranberry Can Cakes

Room Temperature: Store the cooled cakes in an airtight container at room temperature for up to 3 days.
Freeze: These cakes freeze very well. Wrap individual, un-glazed cakes tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature.

Vanilla Cranberry Can Cakes Nutrition Facts

(Per serving, assuming 10 servings)

Calories: ~520 kcal
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 20mg
Sodium: 610mg
Total Carbohydrate: 85g
Dietary Fiber: 4g
Sugars: 50g
Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to drain and rinse the cranberry sauce?

Yes. Canned cranberry sauce is packed in a heavy syrup. Draining and rinsing it removes the excess goo and leaves you with just the whole berries, which is what you want in the cake.

Can I use a different juice?

Yes. If you can’t find white cranberry juice, you can substitute it with regular cranberry juice, apple juice, or even just water (though the flavor will be less fruity).

Can I add a glaze?

Absolutely. A simple glaze made from 1 cup of powdered sugar and 2-3 tablespoons of milk or lemon juice would be a delicious addition. Drizzle it over the cakes after they have cooled completely.