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Cranberry buckle baked in a cast iron skillet

Cranberry Buckle

This Cranberry buckle is a simple skillet cake filled with tart cranberries.
Course Dessert
Cuisine American
Keyword buckle recipe, cranberry cake, cranberry dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 231kcal
Author Kat Jeter & Melinda Caldwell


  • 1/2 cup Butter
  • 3 cups Cranberries fresh or frozen
  • 1 cup Sugar plus more for sprinkling
  • 1 cup Flour
  • 2 teaspoon Baking powder
  • 1 cup Milk whole milk preferably
  • 1 teaspoon Vanilla extract


  • Preheat oven to 350°F.
  • Heat a 10 inch skillet over medium high heat and melt the butter in it.
  • While the butter melts make your batter. In a large bowl combine sugar, flour, and baking powder. Whisk to thoroughly combine.
  • Add milk to the dry mixture whisking it together.
  • Add the vanilla stirring until mixed.
  • Pour the melted butter into the mixture, stirring until fully combined. Then pour the mixture into the skillet.
  • Sprinkle the cranberries over the top of the mix going all the way out to the edges. The cake will puff and the cranberries will move inwards as it bakes.
  • Sprinkle the top with a little more sugar and then place the skillet in the oven.
  • Bake cake for 1 hour, or until a toothpick inserted int he center comes out clean.
  • Serve warm with a scoop of ice cream and enjoy!


Calories: 231kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 93mg | Potassium: 152mg | Fiber: 1g | Sugar: 22g | Vitamin A: 325IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 0.7mg