Easy Cranberry Cake Bars Recipe

Food Dessert
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  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 24 bars (24 servings)
Nutritional Guidelines (per serving)
172 Calories
10g Fat
21g Carbs
2g Protein
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Nutrition Facts
Servings: 24 bars (24 servings)
Amount per serving
Calories 172
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 21%
Cholesterol 53mg 18%
Sodium 74mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Protein 2g
Calcium 19mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cranberry cake bars recipe is made in a 13x9-inch pan and is as easy as pie, except it isn't pie! The recipe comes to us by way of two friends, who got it from someone else! It's just a darn-good cake that's simple to make. When summer comes around, substitute fresh blueberries for the cranberries.


  • 3/4 cup butter (softened)
  • 2 cups sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon almond extract
  • 2 cups fresh cranberries (washed)
  • 2/3 cup pecans (chopped)
  • Garnish: confectioners' sugar
  • Optional: cherry-cranberry sauce

Steps to Make It

  1. Heat oven to 350 degrees.

  2. In a large bowl, cream butter with sugar for 5 minutes. Add eggs and beat another 2 minutes. Mix in flour and almond extract. Fold in cranberries and pecans until well combined.

  3. Coat a 13x9-inch pan with cooking spray (and dust with flour, if desired). Spread batter evenly in pan and bake 40-45 minutes or until toothpick tests clean (except for cranberry juice).

  4. Cool on a wire rack. When cool, sprinkle with confectioners' sugar. Cut into bars of desired size. Serve warm or cold with Cherry-Cranberry Sauce, if desired.