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+ servings

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 853kcal
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

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

Mini Cakes

  • According to the instructions on the cake mix bake two separate cakes in 13" x 9" rectangular pans.
  • Whiles the cakes bake make your sugared cranberries and white chocolate snowflakes (instructions below).
  • 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.
  • 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.
  • Place 8 of the cake rounds on a baking sheet.
  • Spread about 1/3 c of cranberry fluff on each round.
  • 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.
  • Top each cake with 2-3 sugared cranberries and a white chocolate snowflake.

Sugared Cranberries

  • 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.
  • Add the cranberries and stir them in the sugar solution until they are thoroughly coated.
  • 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.
  • Roll the cranberries in the remaining sugar and set to the side until you are ready to use them.

White Chocolate Snowflakes

  • 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.
  • Melt the white almond bark in the microwave cooking for 15 seconds at a time and stirring in between until it is completely smooth.
  • Add the melted almond bark to a zip lock baggie and snip the tip of one corner off.
  • 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.


Serving: 1cake | Calories: 853kcal | Carbohydrates: 162g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 552mg | Potassium: 285mg | Fiber: 4g | Sugar: 122g | Vitamin A: 110IU | Vitamin C: 9.1mg | Calcium: 223mg | Iron: 2mg