• Prep Time: 15 mins
  • Cooking Time: 2 hrs
  • Serves: 10

Cranberry-Almond Cornmeal Cake

  • Recipe Submitted by on

 Ingredients List

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 3 large Eggs, lightly beaten
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1-1/2 cups dried cranberries
  • 1 can (12-1/2 ounces) almond cake and pastry filling
  • Vanilla ice cream or whipped cream, optional


In large bowl, whisk together cornbread mix, flour, sugar and baking powder. Stir in eggs, buttermilk and melted butter until combined. Pour batter into a 5-qt. slow cooker coated with cooking spray. Sprinkle batter with cranberries; drop almond filling by heaping tablespoons evenly over cranberries and batter.
Cook, covered, on high until a toothpick inserted in center comes out clean, about 2 hours. If desired, serve warm with vanilla ice cream or whipped cream.

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