Kathleen’s Red Velvet Cranberry Surprise Bundt

1 bx Betty Crocker Red Velvet Cake Mix

1 lrg bx Vanilla Jello Instant Pudding Mix (5.9 oz) 

1/2 C Sugar

1 C Vegetable Oil

3⁄4 C Water

1⁄4 C Vodka

1/4 C Kahlua 

3 lrg Eggs

Cinnamon/Sugar mixture in shaker

Turn oven to 325 degrees. Pour cake mix, pudding mix and sugar into mixing bowl. Mix well. Add all liquid ingredients while blending on medium speed. Add eggs and mix for about 2 minutes at medium speed. Coat your bundt pan with Vegetable oil, pour out extra, shake cinnamon/sugar mixture all around pan to keep cake from sticking. Pour cake mixture in pan. Bake at 325 for about 51 minutes depending on your oven. After it cools, turn it out onto a cake plate.

After pouring the cream cheese around the top edge so it runs down the sides and center, place frosted cranberries around bottom edge mixing in a little decorative fresh Rosemary, or fill the center hole left from the bundt pan with frosted cranberries, or while the glaze is still wet, place frosted cranberries around the top edge. Refrigerate. 

Cream Cheese Glaze 

4 oz cream cheese (softened)

1/4 C butter (softened) 

1 cup powdered sugar

Mix all Ingredients. Warm for 15 seconds in microwave, if desired, before pouring. 

Sparkling Sugar-Frosted Cranberries

Ingredients

1 C sugar

1 C water

1 12-oz bag fresh cranberries

1 C superfine sugar (can substitute table sugar)

Combine sugar and water in a small saucepan over medium heat. Simmer, stirring, until sugar is completely dissolved. Remove from heat and add cranberries immediately. Make sure all cranberries are touching the water/sugar mixture. Refrigerate overnight. 

Using a slotted spoon, transfer cranberries to parchment paper. Let the cranberries dry for 20-30 minutes until just slightly tacky.

Place superfine sugar in a bowl and add cranberries. Toss to coat. Use to decorate, as desired.