1 1 pound box pound cake mix
1/2 cup water
1 cup New Canaan Farms Cranberry Chutney
1 cup New Canaan Farms Pumpkin Butter
1/4 cup butter (1/2 stick), melted
1/4 cup fresh orange juice
Heat oven to 350 degrees. Generously spray a 12-cup bundt cake pan with non-stick spray.
Beat cake mix, water and eggs in a medium bowl on Low speed 30 seconds, then at Medium speed 3 minutes. Add cranberry chutney; stir gently to fold into batter; set mixture aside.
Combine streusel ingredients in a medium bowl.
Sprinkle 3/4 cup streusel over bottom of bundt pan. Spread half of batter in pan over streusel, then sprinkle 1 cup streusel over batter. Spread remaining batter over streusel; sprinkle remaining streusel over top.
Bake 45 minutes or until done (when toothpick inserted in center of cake comes out clean). Cool 10 minutes on a wire rack, then invert cake onto a platter.
While cake bakes, combine ingredients for Pumpkin Butter Sauce. Cut warm cake into slices; spoon sauce over slices and serve.
No Nutritional Information Available
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