There’s something magical about turning leftover cranberry sauce into something extraordinary. This Cranberry Sauce Swirl Pound Cake is more than just a recipe—it’s a creative way to savor the season’s flavors.
Rich, buttery pound cake meets tart, jewel-toned cranberry swirls for a show-stopping dessert that’s as stunning as it is delicious. Whether you’re tackling holiday leftovers or simply craving a new baking adventure, this cake is the answer.
If you’re in the mood for more seasonal treats, try pairing it with Rolled Sugar Cookies or a Pear and Blue Cheese Tart with Walnut Pastry for a festive spread.
The secret? Letting the cranberry sauce do the heavy lifting. Its natural tang and deep red hues not only add flavor but also create an eye-catching marbled effect.
With cranberries touted as a superfood packed with antioxidants, this cake feels indulgent but carries a subtle “feel-good” vibe.
What I Didn’t Expect About This Recipe
- How easy it is: Swirling the cranberry sauce is effortless yet looks professional. No fancy tools required!
- Its versatility: Perfect for breakfast, dessert, or a midday snack with coffee.
- The compliments: Everyone assumes it’s much harder to make than it is. Win!
- The flavor balance: The sweet-tart combo is just right—not too sugary, not too sharp.
- How it uses leftovers: Turning an afterthought into a centerpiece feels incredibly satisfying.
Cranberry Sauce Swirl Pound Cake Recipe
Equipment
- Parchment Paper
- Medium mixing bowl
- Large mixing bowl
- Hand mixer or whisk
- Measuring cups and spoons
- Toothpick or skewer
- Wire Cooling Rack
Ingredients
- 1 + ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 eggs
- 1 cup full-fat Greek yogurt
- ¾ cup sugar
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- ½ cup cranberry sauce
Instructions
- Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the long sides for easy removal.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- In another bowl, beat eggs, yogurt, and sugar until smooth. Mix in oil and vanilla.
- Gradually add dry ingredients to the wet mixture and beat until just combined. Don’t overmix.
- Pour half the batter into the pan, add 2-3 dollops of cranberry sauce, and top with remaining batter. Add more cranberry sauce on top and swirl with a toothpick.
- Bake for 60-70 minutes until a toothpick comes out clean. Cool in the pan for an hour, then on a wire rack until completely cooled.
