I’m sharing this recipe today to help folks out there be prepared for an awesome way to use up leftover cranberry sauce from the holidays: use it to fill this Leftover Cranberry Sauce Bundt Cake.

And if you don’t have cranberry sauce–or the full amount this recipe calls for? Use a thick fruit jelly, jam, or preserve.

The texture of this is like a pound cake, moist and soft. It’s perfect for a breakfast, brunch, or dessert.

PrintBready or Not Original: Leftover Cranberry Sauce Bundt CakeThe perfect post-holiday breakfast, brunch, or dessert! This easy and delicious bundt cake can use up cranberry sauce, or use a fruity jam instead.Course Breakfast, DessertKeyword bundt cake, cranberriesAuthor Beth CatoEquipment10 cup bundt panIngredientsCake1 cup leftover cranberry sauce or thick fruit jelly, jam, or preserve2 1/4 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon kosher salt1 cup unsalted butter (2 sticks) softened1 3/4 cups white sugar3 large eggs room temperature2 teaspoon pure vanilla extract1 cup sour cream or plain or vanilla Greek yogurtGlaze1 cup confectioners’ sugar3 Tablespoons milk or heavy cream1/2 teaspoon clear vanilla extractInstructionsMake bundt cakePreheat the oven to 350 degrees. Grease and flour a 10-cup Bundt pan.If the cranberry sauce or other filling is cold from the fridge, zap slightly in microwave to bring to room temperature and loosen.In a large bowl, whisk together flour, baking soda and salt. Set aside.Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla. Alternate mixing in the flour mixture and sour cream.Spoon about half the batter into the pan. Use a spoon to create a deep trench in the batter going all the way around the pan. Spoon in the cranberry sauce to fill the trench, taking care that it doesn’t touch the sides of the pan; if it touches, it may stick and make cake removal trickier.Pour the remaining batter over the top. Smooth out.Bake for 55 minutes to 1 hour 5 minutes, or until a toothpick inserted comes out clean. Remove from the oven and cool for 15 minutes inside the pan. Invert the cake onto a wire rack. Cool cake completely.Make glazeIn a bowl, whisk together the confectioners’ sugar, milk, and vanilla. Add more sugar or milk as needed to form a thick texture. Drizzle over the cake. Let set 30 minutes before cutting.Cake can be stored under a dome at room temperature. It can also be sliced and individually wrapped to freeze.OM NOM NOM!