Print

Cranberry Orange Bundt Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cranberry Orange Bundt Cake is a moist, tender cake bursting with fresh cranberries and bright orange zest, topped with a homemade orange glaze and festive sugared cranberries. Perfect for holidays and special occasions.

Ingredients

Cake

1 yellow cake mix

1 box (3.4 oz) vanilla instant pudding and pie filling mix

1 cup milk

1 cup butter, softened

2 teaspoons grated orange peel

4 eggs

1½ cups fresh or frozen cranberries, chopped (do not thaw frozen)

Orange Sauce

1 cup granulated sugar

1 tablespoon all-purpose flour

½ cup orange juice

½ cup butter

Sugared Cranberries

½ cup water

1½ cups granulated sugar, divided

3 cups fresh cranberries, rinsed and dried

Instructions

Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour Bundt pan.

  2. Beat butter, eggs, milk, orange peel, cake mix, and pudding mix until combined.

  3. Fold in chopped cranberries gently.

  4. Pour batter into pan; bake 50-60 minutes until toothpick comes out clean. Cool 10 minutes, then invert to cool completely.

Prepare Orange Sauce:

  1. Whisk sugar and flour in saucepan.

  2. Stir in orange juice and butter.

  3. Cook over medium heat, stirring until thick and smooth. Remove from heat.

Make Sugared Cranberries:

  1. Boil water and ½ cup sugar until dissolved.

  2. Soak cranberries 5 minutes; drain with slotted spoon.

  3. Toss cranberries with remaining sugar; let dry ~1 hour.

Assemble:

  1. Drizzle orange sauce over cooled cake.

  2. Decorate with sugared cranberries.

Notes

Use frozen cranberries without thawing

Add nuts for texture

Substitute lemon zest for orange zest

Use cranberry-orange marmalade for glaze variation

Dust with powdered sugar if preferred

Find it online: https://justsosavory.com/cranberry-orange-bundt-cake/