Spicy Partridgeberry Cake with Salted Caramel Sauce

This is what Autumn looks like in Newfoundland!!! 

Okay….so you’re thinking I don’t know what a partridgeberry is and I don’t think I can get these here! No problem ~ just use Cranberries!  Partridgeberries are grown here in Newfoundland in our acidic soil but they are in the same family as cranberries. Very tart, just like a Cranberry, but in desserts, are extra delicious!!

So let’s talk about this amazing, super moist, Spicy Partridgeberry Cake!  If you follow my blog regularly, you know I try, if possible, to “lighten” up my recipes.  So the change up on this recipe is half the sugar, only a quarter of the fat (I used coconut oil), used half white and half whole wheat flour, cut back on the eggs, added healthy yogurt and pumpkin to keep it moist and added tart, cherry red Newfoundland partridgeberries.  I did induldge a little and added a small amount of Salted Caramel Sauce but it’s only a little and it takes this cake to the next level of yumminess!!

Thanksgiving is coming up and this Spicy Partridgeberry Cake would be a perfect compliment to your meal!  Super moist, melt in your mouth, with lots of nice warm spices, beautiful red tart Newfoundland Partridgeberries and an incredible Salted Caramel Sauce!  Is your mouth watering yet!?! 

Spicy Partridgeberry Cake with Salted Caramel Sauce

  • Servings: 12-15 Slices
  • Difficulty: easy
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“A “Lightened” up cake that is super moist with pops of wild Newfoundland Partridgeberries with a decadent Salted Caramel Sauce”


Spicy Partridgeberry Cake

  • 1/2 cup white sugar
  • 1/2 cup molasses
  • 2 eggs, room temperature
  • 1/4 cup coconut oil, melted but not hot
  • 1/2 cup plain greek yogurt
  • 2 cups pumpkin puree
  • 1 cup white all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 2 cups partridgeberries or cranberries (fresh or frozen) (If frozen, do not thaw!)

Salted Caramel Sauce:

  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 3 TBSP milk or whipping cream ~ I used canned milk

Preheat oven to 350 degrees.  Spray your bundt pan with oil and set aside.

In a mixing bowl, add the sugar, molasses, eggs and coconut oil.  Mix gently to combine.  Add the greek yogurt and the pumpkin puree and mix gently until combined

In a separate bowl, add the white flour, whole wheat flour, pumpkin pie spice, cinnamon, salt, and baking soda.  Use a whisk to combine.

Add flour mixture to wet mixture and mix gently just until combined.  Do Not Overmix! Add the berries and stir gently to combine.  Pour mixture into prepared Bundt pan.  Spread evenly and tap pan to remove air bubbles.

Bake for 50 – 60 minutes until a toothpick inserted into comes out clean.  Remove from oven and let sit in pan about 10 minutes before removing to a cooling rack.  Let cake cool.

While cake is cooling, make your Salted Caramel Sauce.  In a small saucepan over medium heat, add butter and brown sugar.  Stir for 3 – 4 minutes until butter is melted and the brown sugar is incorporated.  Add milk (or whipping cream), stir to combine and bring to a boil.  Stir and remove from heat.  Allow to cool and thicken.  Pour over top of the cake.  Cut into slices and Enjoy! 🙂

NOTE:  If you don’t have partridgeberries, use either cranberries or blueberries!  Both would be delicious!


Loving this Life Living “Around the Bay” ~ DD

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Pesto Baked Spaghetti

A quick and easy Pesto Baked Spaghetti that is super flavorful with the added pesto!  No layers to fuss with like a lasagna, comes together quickly and so delicious!  Makes a 9×13 pan.

My favorite thing about the Fall in Newfoundland is that I get to make all my favorite fall weather foods like chili, soups, stews and of course CASSEROLES! With everyone back on a schedule and kids back in school, this Pesto Baked Spaghetti is perfect for our cooler evenings!   I, personally, love casseroles! What’s not to love….it’s usually saucy, has cheese and a whole pan feeds plenty and there is usually leftovers 🙂

This Pesto Baked Spaghetti will become a “FAMILY FAVORITE”!  Just don’t tell the kids it has “Pesto” in it and wait for the rave reviews!

We LOVE pasta and I’ve had many baked spaghettis so I was pleasantly surprised by how delicious this casserole tasted!  It was super flavorful with the added pesto in the cheese mixture and with the spaghetti sauce and melted cheese on top, it’s a winning combination.  I added ground turkey to my spaghetti sauce so that there was more protein per serving. Served with some garlic bread and a light salad, you have a complete meal.

This would be a great “Make and Take” casserole for a potluck plus you can make it ahead and store in the refrigerator until ready to bake.  Take the leftovers for lunch ~ it reheats beautifully in the microwave. It also freezes really well.

Pesto Baked Spaghetti

  • Servings: 9 x 13 pan
  • Difficulty: Easy
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“A simply delicious casserole with a hint of pesto, ground turkey , your favorite marinara sauce and plenty of cheese!”


  • 1 pkg (375 g) spaghetti
  • 1/2 cup spaghetti water
  • 2 cups cottage cheese
  • 1/2 cup grated mozzella cheese
  • 1/2 cup grated parmesan cheese
  • 1/3 cup pesto
  • salt and pepper to taste
  • 2 – 3 cups spaghetti sauce (homemade or store bought)
  • OPTIONAL – 1 lb of ground chicken, turkey or beef, cooked and drained)
  • 1 cup grated mozzerella cheese for sprinkling on top
  • garnish with fresh basil


Assemble all your ingredients as this comes together really quickly once the spaghetti is cooked.

If using ground meat, cook, drain the grease and stir into the spaghetti sauce and set aside.

In mixing bowl, add cottage cheese, 1/2 cup mozzarella cheese, parmesan cheese, pesto, salt and pepper.  Mix well until combined.

Cook spaghetti according to package directions. Save 1/2 cup spaghetti water then drain spaghetti and return to pot.

To pot of hot spaghetti, add the pesto cheese mixture and stir well to combine.  If dry, add a bit of the reserved spaghetti water.  Pour spaghetti mixture into a greased 9×13 pan.  Spread evenly.  Pour spaghetti sauce on top and spread evenly.  Sprinkle on 1 cup mozzerella cheese.

Bake 30 – 40 minutes in a 350 degree oven until hot and bubbly.  Remove from oven and let sit to set up for about 15 minutes then sprinkle with chopped basil.  Slice and serve with some garlic bread and a salad.  Enjoy 🙂

NOTES:  I used whole wheat spaghetti but you can use white. If you wanted it a bit spicier, add a couple of hot italian sausages (removed from casings) and cook it with the ground meat.   


Loving this Life Living “Around the Bay” ~ DD

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