Cranberry Crunch Spice Cake (Low Sugar) - Kraft Recipes Top
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Cranberry Crunch Spice Cake (Low Sugar)

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  • Preheat oven to 375 degrees F. Line muffin tin with paper muffin cups. In medium bowl, cream together butter, Splenda, and brown sugar on low speed until fluffy. Add egg, vanilla extract, and rum extract and continue to blend until smooth. Then, add preserves and applesauce, and blend well.
  • Meanwhile, in a separate bowl, sift together flour, baking powder, salt, and spices. Add the flour mixture and milk alternately in small amounts to the egg mixture until fully blended. Fold in nuts and cranberries.
  • Fill muffin cups about 3/4 of the way full, and bake for 18-22 min. or until toothpick inserted in the middle comes out clean (times may vary). Allow to cool for at least 20 minutes before frosting.
  • Meanwhile, in small bowl, cream together cream cheese, 1 1/2 tsp. of the Splenda, and 1/2 tsp. of the cinnamon on low speed. Add Cool Whip and continue to mix, until smooth. Slowly add in the pudding mix, a little at a time, until a thick, icing-like consistency is achieved. Keep icing refrigerated.

Special Equipment Needed


I have only made this recipe one time, and I basically created it as I went along, so some things may need adjusted. This tastes best with the Low Sugar Cream Cheese Frosting. They complement each other very well.

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