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Streusel Topped Cranberry Eggnog Cake Bars are so easy and delicious. The perfect recipe to start your fall baking with.
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STREUSEL TOPPED CRANBERRY EGGNOG CAKE BARS

The base is a box of yellow cake mix with additional ingredients including eggnog.  It is topped with fresh cranberries, a streusel topping and baked. A confectioner sugar glaze is drizzled over the top.
Course Desserts
Cuisine American
Keyword Cake Bars, Cranberry Eggnog Cake Bars
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 40
Calories 360kcal
Author pamelashank2015

Ingredients

  • 2 cups fresh cranberries
  • 1 15.25oz box yellow cake mix
  • 1 3.4oz box instant vanilla pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cups eggnog
  • 1/2 cup butter softened
  • 11/2 cups brown sugar
  • 2 Tablespoons flour
  • 1 Tablespoon ground cinnamon
  • 1 cup pecans coarsely chopped
  • 1 cup confectioner sugar
  • 3 Tablespoons milk

Instructions

  • Preheat oven to 350 degrees F. Lightly spray a 15x10 inch baking pan, or jelly roll pan, with no stick baking spray.
  • Place cranberries in a small food chopper/processor and pulse until coarsely chopped; drain on a paper towel lined plate. Set aside.
  • In a large mixing bowl, combine the cake mix, pudding, eggs, oil, and eggnog. Beat together on low speed of an electric mixer until ingredients are combined. Beat on medium speed for 2 minutes. Spread batter evenly into prepared pan. Sprinkle the cranberries evenly over the cake batter.
  • In a medium size bowl, combine the butter, brown sugar, flour, cinnamon and nuts until combined, using fingers, a fork or a pastry cutter. Chill for 10 minutes before using. Sprinkle streusel mixture evenly over the cake batter and cranberries.
  • Bake for 25-30 minutes or until toothpick inserted into center comes out clean. Remove from the oven and allow to cool about 10 minutes.
  • Place the confectioner sugar in a small mixing bowl. Add 1 Tablespoon of the milk and whisk together. Add more milk, 1 Tablespoon at a time, to obtain desired consistency to drizzle. Drizzle the glaze over the cake.
  • Allow to cool completely, then cut into rows of 10 x 4 or desired size. Makes 40 bars

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
  • When making the streusel topping, do not use a mixer. Combine the ingredients with a fork, a pastry cutter, or your fingers.
  • Chill the topping for 10 minutes before using it. This will help the butter to stay firm and the crumbs to maintain their shape when baked.
  • Sprinkle the topping over the cake with your fingers to get it dispersed evenly.
  • These bars will need to be refrigerated as the cranberries may become a little soggy.