Cranberry Yogurt Coffee Cake
(4)
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Prep time:
10 minutes
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Cook time:
55 minutes
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Servings: 1 cake
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Specialty: V, K
Vegetarian, Kosher
- Calories
- 4234
- Fat
- 138g
- Sugars
- 490g
- Saturated Fat
- 27g
- Carbohydrates
- 703g
- Protein
- 59g
- Sodium
- 5823mg
- Fiber
- 14g
- Cholesterol
- 672mg
- Potassium
- 1238mg
- Calcium
- 1585mg
- Folate
- 726%
- Zinc
- 0
- Vitamin A
- 351%
- Vitamin C
- 10mg
- Vitamin E
- 23mg
per serving (servings: 1)
Ingredients
Prep time:
10 minutes
Cook time:
55 minutes
Servings:
1 cake
1 18 1/2-ounce package yellow cake mix
1 3 3/4-ounce package vanilla instant pudding mix
4 eggs
1 cup plain yogurt
1/4 cup vegetable oil
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup chopped walnuts
Directions
Preheat oven to 350ºF. Generously grease and lightly flour a 9x13x2-inch pan.
Combine cake mix, pudding mix, eggs, yogurt and oil in a large mixing bowl. Beat with electric mixer on high for 3 minutes. Scrape bowl often. Spread 2/3 of batter in prepared pan. Spoon cranberry sauce evenly over it. Spoon remaining batter evenly over cranberry sauce. Sprinkle with nuts.
Bake 55 to 60 minutes. Cool on a wire rack 35 minutes. Makes 20 servings.
Makes 1 cake.
