Carol Junkins is crazed for cranberries. The home cook features this tart fruit in a decadent cake, which begins with a time-saving yellow cake mix. The cranberry-lemon combo is both tart and refreshing and tastes lighter than it looks.

Don't let the multiple ingredient components - filling, topping and glaze - in the recipe scare you. The cake comes together in a snap.

See step-by-step photos of Carol Junkins' Cranberry Lemon Crumble Cake recipe and thousands more recipes from other hometown Americans at: You'll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use "just a pinch"...


Quick and Easy Cranberry Cake Packs a Punch

"I love the flavors of lemon and cranberry together in this cake!"

Carol Junkins

Hanson, MA (Pop. 9,313)

What You Need


2 c fresh cranberries

1/2 c sugar

2/3 c water


1 pkg lemon cake mix

1 tsp ground ginger

1 1/3 c water

1/3 c vegtable oil

3 lg eggs

1/2 c Craisins (dried cranbrries)


1/2 c chopped walnuts

1/4 c light brown sugar

3 tbsp melted butter

1/2 tsp ground cinnamon

1/2 c quick oatmeal

Lemon Glaze

2 c confectioners' sugar, sifted

2 tbsp fresh lemon juice (from 1 lemon)

1 tsp grated lemon zest


• Preheat oven to 350 degrees F.

• For the filling, mix cranberries, sugar and water in heavy saucepan and stir constantly over medium heat until all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.

• For the cake, mix cake mix, ginger, water, vegetable oil, eggs and craisins in large bowl.

• For the topping, mix nuts, brown sugar, melted butter, cinnamon and oatmeal together. Now pour half of the cake batter into a 9" bundt pan, add the filling on top, then pour the rest of batter in. Crumble your topping on, and bake for 35-40 minutes.

• When cooled, pour glaze over top.

Submitted by: Carol Junkins, Hanson, MA (Pop. 9,313)

© 2011 Just A Pinch Recipe Club. Used by Permission.