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Cranberry Sauce Bundt Cake

User Rating 5 Star Rating (2 Reviews)


Cranberry Sauce Cake

Cranberry Sauce Cake

Diana Rattray
Top this cranberry sauce cake with an orange glaze or dust it with powdered sugar.


  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 can (16 ounces) whole berry cranberry sauce
  • 1/4 cup granulated sugar
  • 1/3 cup orange juice concentrate, thawed, or use plain orange juice along with zest of 1 orange, if desired
  • 1 vanilla cake mix with pudding in the mix (18.25 ounces)
  • 1 cup chopped pecans, walnuts, or almonds
  • ---
  • Optional Glaze:
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons frozen orange juice concentrate, thawed, or fresh orange juice


Grease and flour a 12 cup Bundt cake pan. Heat oven to 325° . If you use a light-colored baking pan, heat oven to 350°.

Beat together the eggs, oil, cranberry sauce, sugar, and orange juice. Slowly beat in the cake mix until blended and continue beating on high speed for about 2 minutes. Fold in nuts and spoon into the prepared pan. Bake for 50 to 55 minutes, or until a toothpick or cake tester comes out clean when inserted in center.
Drizzle with Orange Glaze or dust with powdered sugar.
For glaze, combine 1 cup confectioners' sugar with 2 to 3 tablespoons of thawed orange juice concentrate, or enough juice to create a thin icing consistency.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Cranberry Sauce Bundt Cake, Member VFogg

I made this using fresh tangerine juice, the zest from a fresh Honey Bell orange and homemade cranberry orange sauce. This cake came out delicious. Also, I used fresh tangerine juice for the glaze. DELICIOUS and easy.

1 out of 1 people found this helpful.

See all 2 reviews

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