Ingredients
1
box Betty Crocker™ Gluten Free yellow cake mix
1
box (4-serving size) vanilla instant pudding and pie filling mix
2/3
cup water
1/2
cup butter, melted
1
teaspoon rum extract
1
teaspoon vanilla
1/4
teaspoon ground nutmeg
3
eggs
1 1/4
cups sugar
2
tablespoons cornstarch
1 1/2
cups fresh or frozen cranberries
1/2
cup fresh orange juice
1
teaspoon grated orange peel
1/8
teaspoon ground nutmeg
Preparation
Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute. Spoon into pan; spread evenly in pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. Add cranberries and orange juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. Stir in orange peel and 1/8 teaspoon nutmeg. Serve warm cranberry sauce with cake.
