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This Cranberry Orange Bundt Cake is a favorite holiday dessert. Made with sugared cranberries and a box cake mix, you are going to love how fast and simple this cake recipe is! Treat yourself and your guests with this cranberry bundt cake!

cranberry orange bundt cake with sugared cranberries in the middle

Stop stressing over the holiday desserts and just make a plan with this one. The bundt cake is perfectly fluffy and paired with the orange sauce, every bite is balanced with sugary goodness.

Bundt cakes are always good on their own but adding in the fruit flavors literally “takes the cake”!

Make sure to look at my Blueberry Bundt Cake and my Copycat Starbucks Cranberry Bliss Bars for more fruit flavors that will pair perfectly with the holiday dessert table.

piece of orange bundt cake on white plate with sugared cranberries

Cranberry Orange Bundt Cake with Cake Mix

It’s hard to say what I love most about this cake recipe. Maybe it’s the fact that it’s fast to make, maybe it’s that there are mini bursts of flavor with every bite, or maybe it’s that everyone who has ever tried it literally asks for the recipe immediately.

Those are all pretty good reasons to make this fruity and delicious bundt cake, right? No matter if you’re looking for a weekend cake recipe at home or the perfect bundt cake recipe to share with family and friends, you can’t go wrong by cooking up this cranberry orange cake.

INGREDIENTS

Bundt Cake Ingredients

  • yellow cake mix
  • vanilla instant pudding and pie filling mix
  • milk
  • butter
  • grated orange peel – Check out how to grate an orange below!
  • eggs
  • fresh or frozen cranberries

Orange Sauce Ingredients

  • granulated sugar
  • all-purpose flour
  • orange juice
  • butter

Sugared Cranberries Ingredients

  • water
  • granulated sugar
  • fresh cranberries

How To Make Orange Cranberry Cake

1. Preheat

Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.

2. Mix ingredients

In a large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with an electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Add to prepared pan.

3. Bake

Bake 57 to 65 minutes or until toothpick inserted in the center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. 

4. Make the sugared cranberries

Prepare sugared cranberries while the cake cools. In a medium saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes.

5. Coat with syrup

Stir in the cranberries to fully coat in the syrup then remove from heat and stir for 1 minute.

6. Let the cranberries dry out

Remove cranberries with a slotted spoon and transfer to a parchment lined baking sheet or a metal rack to let cranberries dry out for 1 hour.

7. Roll the cranberries in sugar

Roll cranberries in batches in the remaining 1 cup sugar to coat.

8. Prepare the Orange Sauce

In a 1-quart saucepan, cook sauce ingredients over medium heat for about 4 minutes, stirring constantly, until thickened and bubbly. Allow to cool and pour over cake. 

9. Add toppings

Top with sugared cranberries. 

picture of bundt cake with one piece cut out

FAQ

Should I thaw out my cranberries before adding them to the bundt cake?

No, don’t thaw them out. You can use fresh or frozen cranberries in the recipe but if you do use frozen, add them in that way.

What is the difference between grated orange peel and orange zest?

There is actually a difference! Orange zest is when you just zest off the colored orange portion of the orange peel and a grated orange peel is when you use the colored orange portion and the white portion underneath!

How do you keep bundt cake fresh?

Keeping the air out of the bundt cake is key. You need to store the cake in an airtight container. This doesn’t have to be stored in the fridge so room temperature will work just fine.

More Delicious Cake Recipes You’ll Love

bundt cake topped with sugared cranberries and orange glaze

Cranberry Orange Bundt Cake

This simple bundle cake is an easy and awesome cake recipe for the holidays!
4 from 9 votes
Course: Dessert
Cuisine: American
Servings: 8 people
Prep Time: 1 hour 20 minutes
Cook Time: 1 hour

Ingredients  

Cake Ingredients:

  • 1 yellow cake mix
  • 1 box vanilla instant pudding and pie filling mix
  • 1 cup milk
  • 1 cup butter, softened
  • 2 tsp grated orange peel
  • 4 eggs
  • 1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)

Orange Sauce Ingredients:

  • 1 cup granulated sugar
  • 1 T all-purpose flour
  • 1/2 cup orange juice
  • 1/2 cup butter

Sugared Cranberries Ingredients:

  • 1/2 cup water
  • 1 1/2 cups granulated sugar, divided
  • 3 cups fresh cranberries, rinsed and dried

Instructions 

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Add to prepared pan.
  • Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
  • Prepare sugared cranberries while cake cools. In a medium saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes.
  • Stir in the cranberries to fully coat in the syrup then remove from heat and stir 1 minute.
  • Remove cranberries with a slotted spoon and transfer to a parchment lined baking sheet or a metal rack to let cranberries dry out for 1 hour.
  • Roll cranberries in batches in the remaining 1 cup sugar to coat.

To Prepare The Orange Sauce:

  • In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Allow to cool and pour over cake
  • Top with sugared cranberries.

Nutrition

Calories: 409kcal | Carbohydrates: 85g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 516mg | Potassium: 193mg | Fiber: 2g | Sugar: 56g | Vitamin A: 199IU | Vitamin C: 8mg | Calcium: 188mg | Iron: 2mg
Keyword: Cranberry Orange Bundt Cake
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Categories: , ,

About Kasey Schwartz

Hi, I’m Kasey, Founder of All Things Mamma – where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus – tips and tricks for living your best life!

Comments

  1. Which size box of pudding does the recipe use: six, half cup servings (5.1oz) or four, half cup servings (3.4oz)?

  2. Deb Whitten says:

    5 stars
    In cake ingredients it states – Milk.
    In directions, it mentions “water” not “milk”…
    I have used milk only.
    I love this cake during holidays especially! sometimes add chopped pecans.

  3. Is adding the boxed vanilla pudding necessary?

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