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Desserts - Cinderella Cranberry Stack

  • 1 box white cake mix (no pudding)
  • 2 large eggs
  • 1 (8-ounce) package sour cream
  • 1/2 cup water
  • 11/3 cups oil
  • Mix all ingredients on low for 30 seconds. Beat well for two minutes. Pour into two round 8-inch cake pans that have been greased and floured. Bake at 350º for 30 minutes. Cool completely. Slice each layer horizontally.
  • Cranberry Filling:
  • 11/2 cups sugar
  • 1/2 cup plain flour
  • 1 cup cranberry juice concentrate, thawed
  • 1 (8-ounce) can crushed pineapple in syrup
  • 1 (12-ounce) container cranberry-orange relish
  • 2 tablespoons butter
  • 2 teaspoons orange rind

Mix sugar and flour in a 3-quart saucepan. Stir in cranberry juice, pineapple, and relish. Bring to a boil over medium heat, stirring constantly. From boiling point, boil about three minutes or until it reaches pudding consistency. Remove from heat.
Stir in butter and orange rind. Cover with plastic wrap and chill in refrigerator at least eight hours.
When ready for assembly, fill split layers and top with about 1 cup filling. Store in refrigerator.
Submitted By: Betty Farrar
Grainger Farmers Co-op
Number of Servings: 0
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