Easy Cranberry Almond Cake

Cranberry sauce gets swirled into a yellow cake flavored with almond extract to make this easy frosted sheet cake that will feed a crowd.

• Preparation Time: 20 mins
• Cooking Time: 23 mins
• Total Time: 43 mins
• Calories: 357 Calories

Ingredients

• ⅓ cup vegetable oil
• 3 eggs
• 1 teaspoon almond extract
• 1 cup water
• 1 (16 ounce) package vanilla frosting
• 1 (16 ounce) can whole berry cranberry sauce
• cooking spray
• 1 package yellow cake mix (such as Duncan Hines®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.

Step 2

Combine yellow cake mix, water, eggs, vegetable oil, and almond extract in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Spread batter in the prepared pan.

Step 3

Stir cranberry sauce with a fork to loosen; spoon half over the cake batter. Swirl with a knife to create a marbled effect.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool to room temperature, about 30 minutes.

Step 5

Mix remaining cranberry sauce and frosting together in a bowl. Spread over the cake.