Cranberry sauce and pound cake might not seem like a natural pair at first, but this Cranberry Sauce Swirl Pound Cake will make you think otherwise.

With its buttery, rich texture and the sweet-tart swirl of cranberry sauce, every slice is a perfect blend of comfort and sophistication.

I stumbled upon this delightful creation last holiday season while trying to use up leftover cranberry sauce, and I’ve been hooked ever since.

It’s a treat that somehow feels seasonal yet timeless, perfect for everything from cozy gatherings to special celebrations.

What makes this recipe so special is the vibrant twist of homemade cranberry sauce that swirls beautifully into the dense, velvety pound cake.

It adds a burst of color and flavor that turns an everyday cake into something extraordinary.

Plus, the cake itself is deceptively easy to make, even for beginner bakers, and uses ingredients you probably already have in your pantry.

If you’re a fan of cranberry desserts like I am, you’ll also love my Cranberry Orange Cake and Cranberry Cake—both are perfect for the holiday season and beyond.

I can’t wait to hear how this recipe works for you—whether you stick to the classic or make it your own!

Why I Love This Recipe (And You Will Too)

The Cranberry Sauce Swirl Pound Cake is shown resting on a wire rack on the white marble cooktop after being removed from the pan. The swirl pattern on top is fully visible, and the cake cools completely before being ready to slice and serve.

It’s a perfect way to use up leftover cranberry sauce: You can repurpose that extra holiday cranberry sauce into something delicious, which is always a win.
It’s a crowd-pleaser: The balance of sweet and tart in the cranberry swirl makes this cake a standout at any gathering.
It’s an easy recipe to tweak: I’ve added nuts, citrus zest, and even a glaze on top for extra flair—there’s room for creativity here.
It’s comforting yet elegant: The rich, buttery cake is a comforting base for the sharp cranberry, making it an ideal holiday treat.
It’s trending for a reason: This recipe is a fresh take on the classic pound cake, offering a seasonal twist that everyone loves.

Cranberry Sauce Swirl Pound Cake Recipe

This Cranberry Sauce Swirl Pound Cake is a moist and tender treat, combining the tangy sweetness of cranberry sauce with a soft vanilla base. Perfect for festive gatherings or cozy tea time!

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Dessert

Cuisine American

Servings 12

Calories 2976 kcal

Equipment

1 lb. loaf pan (8×4 inches)
Parchment paper
Mixing bowls (medium and large)
Hand Mixer
Whisk
Measuring cups and spoons
Toothpick
Wire Rack

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 eggs
1 cup full-fat Greek yogurt
¾ cup sugar
½ cup vegetable oil
1 tablespoon vanilla extract
½ cup cranberry sauce

Instructions

Prepare the Pan:

Preheat oven to 350°F. Line a 1 lb. loaf pan with parchment paper, leaving overhang on the longer sides for easy removal.

Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Combine Wet Ingredients:

In a large bowl, beat eggs, yogurt, and sugar until smooth using a hand mixer.
Add oil and vanilla extract, and mix until fully incorporated.

Incorporate Dry Ingredients:

Gradually add the dry mixture to the wet ingredients, beating until just combined. Avoid overmixing.

Layer and Swirl:

Pour half the batter into the prepared loaf pan.
Add 2-3 dollops of cranberry sauce (half the sauce) and spread slightly.
Add the remaining batter and top with the rest of the cranberry sauce in dollops.
Use a toothpick to gently swirl the cranberry sauce through the batter.

Bake:

Bake for 60-70 minutes, until edges are golden brown and a toothpick inserted into the center comes out clean.

Cool:

Allow the cake to cool in the pan on a wire rack for 1 hour.
Remove the cake from the pan using the parchment paper and let it cool completely on a wire rack for another 1-2 hours.