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Cranberry Crunch Spice Cake (Low Sugar)
Cranberry Crunch Spice Cake (Low Sugar)

Cranberry Crunch Spice Cake (Low Sugar)

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 stick unsalted butter
1 cup Splenda
1 1/2-2 Tbsp dark brown sugar
1 large egg
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup sugar free seedless blackberry preserves
1 single serving size unsweetened applesauce
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 cup milk
1/2 cup Planters Pecans
1/2 cup Planters Walnuts
1/2-1 cup (as desired) dried cranberries (or other dried fruit such as blueberries or raisins)
For Low Sugar Cream Cheese Frosting:
4 oz (half of pkg.) Philadelphia Cream Cheese, softened
1 1/2 tsp Splenda
1/2 tsp cinnamon
1 container Cool Whip Light, slightly thawed
3/4 pkg small box Jell-O Cheesecake Flavor Pudding and Pie Filling (reserve the rest to adjust consistency)
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Let's Make It
Preheat oven to 375 degrees F. Line muffin tin with paper muffin cups. In medium bowl, cream together butter, Splenda, and brown sugar on low speed until fluffy. Add egg, vanilla extract, and rum extract and continue to blend until smooth. Then, add preserves and applesauce, and blend well.
Meanwhile, in a separate bowl, sift together flour, baking powder, salt, and spices. Add the flour mixture and milk alternately in small amounts to the egg mixture until fully blended. Fold in nuts and cranberries.
Fill muffin cups about 3/4 of the way full, and bake for 18-22 min. or until toothpick inserted in the middle comes out clean (times may vary). Allow to cool for at least 20 minutes before frosting.
Meanwhile, in small bowl, cream together cream cheese, 1 1/2 tsp. of the Splenda, and 1/2 tsp. of the cinnamon on low speed. Add Cool Whip and continue to mix, until smooth. Slowly add in the pudding mix, a little at a time, until a thick, icing-like consistency is achieved. Keep icing refrigerated.
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