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.
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! ;)
- 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
- 12 ounce cream cheese, softened
- 3 cups powdered sugar
- ½ Tablespoon orange zest
- Preheat oven to 350 degrees F.
- 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.
- 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.
- In a medium bowl combine cream cheese, powdered sugar, and zest, and beat on high until creamy.
- 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.
- When cake is cooled, pipe the frosting over the cake in a back and forth method. Garnish with orange zest if desired