Cranberry Orange Bundt Cake
Author: Nikki
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!
  • 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
  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
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! ;)
Recipe by Chef in Training at