Cranberry Custard Cake
Ingredients
- 1 box Pillsbury pudding-in-the-box yellow cake mix
- 12 to 16 oz fresh cranberries
- 1 cup sugar
- cinnamon
- 1/2 cup sliced toasted almonds
- 1 pint whipping cream
Instructions
Prepare mix according to box direction. Pour batter into a well-oiled 9x13" pan. Wash, sort, and pat cranberries dry. Sprinkle cranberries over cake batter. Sprinkle sugar over cranberries and lightly dust with cinnamon. Sprinkle toasted almonds over cranberries. Pour cream over cranberries. Bake at 350 for 50-60 minutes. Cool and refrigerate. Makes 24 servings.