Festive, bright, and easier than it looks. This triple-layer cake starts with a reliable white cake mix, then gets a tart-sweet upgrade from a homemade cranberry-pear filling and a cream-cheese–style frosting kissed with The Olive Leaf Cranberry Pear Balsamic. It slices beautifully and tastes even better on day two.

Ingredients

Cake

• 1 box white cake mix
• 1/4 cup The Olive Leaf Cranberry Pear Balsamic
• 2 eggs
• 3/4 cup water
• 1/2 cup vegetable oil

Cranberry-Pear Filling

• 2 cans whole-berry cranberry sauce
• 1/4 cup The Olive Leaf Cranberry Pear Balsamic
• 1 cup sugar
• 1 tsp vanilla
• 1 fresh pear, peeled and chopped

Frosting

• 1/4 cup butter, softened
• 1/3 cup Crisco (or softened unsalted butter)
• 1 tsp vanilla
• 3/4 cup cooled cranberry-pear filling (from above)
• 3 tsp The Olive Leaf Cranberry Pear Balsamic
• ~4 cups powdered sugar (to spreading consistency)
• Milk, a splash if needed

Instructions

1. Bake the layers. Blend cake mix, Cranberry Pear Balsamic, eggs, water, and oil on low for 30 seconds, then on high for 2 minutes. Spray three 8-inch round cake pans and divide batter evenly. Bake at 350°F for 15–20 minutes, or until a toothpick in the center comes out clean. Cool on a rack 15 minutes, then turn out and cool completely.
2. Make the filling. In a medium saucepan combine cranberry sauce, Cranberry Pear Balsamic, sugar, vanilla, and chopped pear. Bring to a boil, stirring occasionally, then simmer about 10 minutes until thick and jammy. Cool to room temperature.
3. Mix the frosting. In a large bowl beat butter, Crisco, vanilla, 1/2 cup cooled cranberry-pear filling, and Cranberry Pear Balsamic until smooth. Beat in powdered sugar a cup at a time to a thick, spreadable consistency (add a splash of milk if needed).
4. Assemble. Spread about 1 Tbsp frosting on a cake plate to anchor the first layer. Pipe a ring of frosting around the edge, then fill the center with cranberry-pear filling. Top with the second layer; repeat the frosting “dam” and filling. Set the third layer on top.
5. Frost. Secure layers with a few toothpicks if needed. Frost the top and sides with remaining frosting. Decorate with sugared cranberries or simple rosettes.
6. Slice & serve. Chill 20–30 minutes for clean slices; serve at room temperature.

Tips & Variations

• Pan option: Bake in a 9×13 pan (use half the frosting).
• Citrus pop: Add 1 tsp orange zest to the batter or finish slices with a light drizzle of Cranberry Pear Balsamic.
• Make-ahead: Bake layers a day ahead; wrap and refrigerate. Filling and frosting can be made 1–2 days in advance.
• Storage: Keep covered in the fridge up to 4 days; bring to room temp before serving.

Pair It

Great with coffee or a glass of Prosecco. For a dessert board, serve slices alongside fresh pears and extra cranberry filling.