Mini Cranberry Fluff Cakes

These pretty Mini Cranberry Fluff Cakes are perfect for Thanksgiving dessert or Christmas dessert.
Course Dessert
Prep Time 1 day
Cook Time 1 hour 10 minutes
Total Time 1 day 1 hour 10 minutes
Servings 8
Calories 853 kcal
Author Kat Jeter & Melinda Caldwell


Cranberry Fluff

  • 12 ounces Fresh Cranberries
  • 3/4 cup Sugar
  • 8 ounces Crushed Pineapple drained
  • 1 cup Red grapes halved
  • 1 cup Pecans chopped
  • 2 cups Marshmallows small
  • 8 ounces Cool Whip

Mini Cakes

  • 2 boxes White Cake Mix + ingredients listed on box
  • 1 cup White Icing
  • 1 -2 cups Fresh or frozen Cranberries about 24 cranberries
  • 1 cup Sugar divided
  • 1/2 cup Water
  • 1 cup White Almond Bark


Cranberry Fluff

  1. Chop cranberries in food processor slowly adding sugar as you go.
  2. Place the sugared cranberries in an airtight container and leave them in the refrigerator for at least 2 hours, or overnight.
  3. Remove cranberries from refrigerator and add pineapple, grapes, pecans, and marshmallows stirring together until thoroughly mixed.
  4. Add Cool Whip and fold mixture together.
  5. Place in refrigerator until ready to use.

Mini Cakes

  1. According to the instructions on the cake mix bake two separate cakes in 13" x 9" rectangular pans.
  2. Whiles the cakes bake make your sugared cranberries and white chocolate snowflakes (instructions below).
  3. Remove the cakes from the oven and let cool completely then use a sharp knife to remove the domed part of the cake so it is flat.
  4. Using a cup or cookie cutter cut out circles that are about 3 inches in diameter. You should be able to get approximately 8 circles from each cake for a total of 16.
  5. Place 8 of the cake rounds on a baking sheet.
  6. Spread about 1/3 c of cranberry fluff on each round.
  7. Take the remaining 8 pieces of cake and frosting each one with white frosting then place them on top of the cranberry fluff layers. Run the flat side of a butter knife around each cake to smooth our the cranberry fluff center.
  8. Top each cake with 2-3 sugared cranberries and a white chocolate snowflake.

Sugared Cranberries

  1. Add water and 1/2 cup of sugar to a small saucepan and cook it over medium high heat until the sugar is completely dissolved.
  2. Add the cranberries and stir them in the sugar solution until they are thoroughly coated.
  3. Remove them from the sugar solution and place them on a silicone mat or a piece of parchment paper to dry for about 1 hour.
  4. Roll the cranberries in the remaining sugar and set to the side until you are ready to use them.

White Chocolate Snowflakes

  1. Find a simple drawing of a snowflake and print it out the size you would like your snowflakes to be I suggest about 2 inches across. Place the print out under a piece of parchment paper or a clear silicone mat.
  2. Melt the white almond bark in the microwave cooking for 15 seconds at a time and stirring in between until it is completely smooth.
  3. Add the melted almond bark to a zip lock baggie and snip the tip of one corner off.
  4. Pipe the almond bark on to your parchment paper/silicone mat tracing the snowflake you printed out. Let the almond bark harden and then remove from the paper/mat and place on a plate. Keep in the refrigerator until you are ready to use.