Easy and moist White Chocolate Cranberry Cake made out of vanilla cake box mix with some added frozen cranberries. Topped with a white chocolate glaze and sugared cranberries.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 12
Calories 266kcal
Author Kat Jeter & Melinda Caldwell
Ingredients
Cake
1boxWhite cake mix + ingredients listed on box
1cupFrozen cranberries
Glaze
1cupconfectioners' sugarsifted
1cupVanilla almond barkchopped
1tablespoonHeavy cream
Instructions
Cake
Follow directions for cake mix, add frozen cranberries to batter.
Bake the cake using the directions on the back of the cake mix box for the pan you are using.
Glaze
In a sauce pan over low-med heat combine confectioner's sugar and heavy cream.
Once completely mixed remove the pan from the heat and stir in vanilla almond bark until completely melted. If it is too runny, add more confectioners' sugar. If too thick, add more heavy cream.
Assembly
Wait until the cake is cool to touch before pouring glaze over cake.