Cranberry Orange Pudding Cake


By Francesca Patterson

After cooking for hours to prepare a full Thanksgiving meal for your family, the last thing you probably want to do is bake desserts. Luckily, this one is one of the easiest I know. Originally, my mom had been making for me since I was a kid using blueberries, but I decided to swap them to feature more seasonal cranberries and orange flavors. Whether you are looking for something quick and delicious to serve your guests, or you want a Thanksgiving-themed sweet treat any time of the year, this
is the one for you. It is also so easy to swap with other berries and use lemon juice in place of the orange juice. Take a look if you want to switch up your Thanksgiving line up!
  • 1.5 cups of fresh, whole cranberries
  • 1/4 cup water
  • 2 tbsp orange juice concentrate
  • 1 tsp cornstarch
  • 1/3 cup & 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp vanilla
  • 1/2 cup butter (1 stick, melted, & cooled)
  • 1/2 cup whole milk
  • 1 3/4 tsp baking powder
  • 1 tsp salt
  • 1 large egg
  • zest from 1 orange
  1. In a saucepan, mix and heat the cranberries, water, orange juice concentrate, cornstarch, and 1/3 cup of sugar until everything is at a simmer. Remove from heat and set aside.
  2. Preheat your oven to 375 degrees and butter a baking dish.
  3. In a large bowl, combine your egg, milk, butter, and vanilla until just mixed. In a medium bowl, whisk together your flour, baking powder, salt, and 1/2 cup of sugar. Pour your flour mixture into the egg and milk mixture and mix until just combined and smooth.
  4. Pour into a baking dish and gently spread out with a spatula so that it is even. Pour your cranberries over this and zest a layer of orange peel over the top. Bake for 25-30 mins or until a fork comes out clean.