Cranberry Orange Bundt Cake

This Cranberry Orange Bundt Cake is the perfect holiday treat! This cake is so moist and the flavor is spectacular. This is sure to be a show stopper at your holiday gatherings!

This Cranberry Orange Bundt Cake is the perfect holiday treat! This cake is so moist and the flavor is spectacular. This is sure to be a show stopper at your holiday gatherings!

Funny story. I actually made and photographed this cake LAST year, but due to a large amount of recipes scheduled during the holidays last year, I never had the chance to get this recipe up before cranberry season was over. I am so excited to be able to share it with you this year, because trust me, this is going to become a new holiday staple in your home.

Bundt cakes are a favorite of mine. The bundt cake recipes found on my blog are moist and ready to dazzle all who try them. This Cranberry Orange Bundt Cake is no exception to that statement.

MY LATEST VIDEOS

This Cranberry Orange Bundt Cake is the perfect holiday treat! This cake is so moist and the flavor is spectacular. This is sure to be a show stopper at your holiday gatherings!

This cake is sweet and tart. The flavors of the cranberry and orange fuse together wonderfully. This is truly a delightful dessert you will want to make over and over again!

Don’t let the season pass you by without baking this cake! It will be the star dessert wherever it goes!

I shared this secret tip on a previous bundt cake recipe, but here it is again in case you missed it. If you want an EXTRA moist cake, after the cake has cooled completely, wrap the cake completely in plastic and let it sit like that for a few hours until you are ready to frost. Trust me, this little trick is life changing and you won’t believe the difference! ;)

This Cranberry Orange Bundt Cake is the perfect holiday treat! This cake is so moist and the flavor is spectacular. This is sure to be a show stopper at your holiday gatherings!

4.8 from 4 reviews
Cranberry Orange Bundt Cake
 
This Cranberry Orange Bundt Cake is the perfect holiday treat! This cake is so moist and the flavor is spectacular. This is sure to be a show stopper at your holiday gatherings!
Author:
Recipe type: Dessert
Ingredients
  • 1 box White Cake Mix
  • 1 small box Vanilla Pudding Mix (3.9 ounces)
  • ½ cup Sour Cream
  • ¾ cup Oil
  • ¼ cup Water
  • ¾ cup frozen orange juice concentrate, thawed
  • ½ cup Sugar
  • 4 Eggs
  • 1 teaspoon Vanilla
  • 1½ cups fresh cranberries
Frosting
  • 12 ounce cream cheese, softened
  • 3 cups powdered sugar
  • ½ Tablespoon orange zest
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix all cake ingredients together except for the cranberrie and beat for 3 minutes on high. Stir in cranberries and pour into a greased and floured bundt pan.
  3. Bake 40 to 50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
While cake is cooling make frosting.
  1. In a medium bowl combine cream cheese, powdered sugar, and zest, and beat on high until creamy.
  2. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
  3. When cake is cooled, pipe the frosting over the cake in a back and forth method. Garnish with orange zest if desired
Notes
If you want an EXTRA moist cake, after the cake has cooled completely, wrap the cake completely in plastic and let it sit like that for a few hours until you are ready to frost. Trust me, this little trick is life changing and you won’t believe the difference! ;)

Enjoy!

SaveSave

SaveSave

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe

Comments

  1. Joan

    Chef
    Which oil did you use

  2. Ed M

    I love the sound of this and the flavor profiles are something I can get excited about. But I’m nervous about one thing:

    Do the cranberries really cook in the cake? You are talking about the kind of fresh cranberries you can buy in a bag at most grocery stores, right? Even the cranberries decorating your plate in the photograph don’t look “raw”.

    Thanks.

    1. Donna

      The cranberries decorating the plate certainly look raw to me! And yes, she means the fresh cranberries you buy in the produce department at the grocery store. No need to worry, Ed......go ahead and try making it!

  3. Kate Lynch

    5

    is the vanilla pudding instant or the kind you cook?

    1. Chef in Training

      instant

  4. Peggy S. TAYLOR

    5

    Love the tip to wrap cake in plastic wrap. Will cranberries cook in the cake. I want to make this cake.

  5. 2pots2cook

    5

    Love moist bundts for the most wonderful time of year ! Thank you so much !

  6. Elly

    4

    I love anything cranberry. I saw this recipe and made it yesterday. It was easy to put together, etc. The only thing is I used 'cook and serve" pudding" not instant. Recipe didn't specify so I just assumed it was not instant. I made the mistake of not cooking it long enough and it was raw in the middle when I cut into it after it cooled. I had to throw it out but will make again. Ovens are tricky. Also, I had to
    look at your cake picture again because mine didn't rise very much and thought I did something wrong but your picture shows exactly what mine looked like. Will definitely make again. It really smelled wonderful when it was baking though. I saw other recipes for cakes like this and they say to whip the eggs and sugar first for 5 - 7 minutes because it acts as a leavening agent.