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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 Cakes/Cupcakes, 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
  • 1/2 cup butter softened at room temperature
  • 1 1/2 cups light brown sugar
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon ground cinnamon
  • 1 cup pecans, coarsely chopped
  • 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 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 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.
  • 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. 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.