Cranberry Orange Bundt Cake

Want an orange-flavored cake that isn’t overpowering?

My grandmother, fabulous in everything she did in the kitchen, could have owned a bakery business. If there is one thing she taught me well how to do, it’s to take a basic recipe and add things to make it my own. Her basic cake recipe has enough ingredients in there to make you think it takes a lot of time, when it really doesn’t.

A long time ago, I needed to bring a cake to a friend’s house, and I ran out of cake flour. So in a pinch, I borrowed a box of yellow cake mix from my neighbor, and called it a day. I know, I know, I don’t do boxed anything, but once a year, it’s okay to make it semi-homemade. Right? The result was a super-moist and delicious cake where the orange flavor is present but not overpowering. Doesn’t it look delicious?

Abuela’s Cranberry-Orange Bundt Cake with Cream-Cheese Frosting

Yield: 1 Bundt cake (You can double the recipe, and make a tall Bundt.)

• Author: MOMables
• Cuisine: Baking

Ingredients

Scale 1x2x3x

Cake Ingredients:

• 4 eggs
• 1 cup orange juice
• ½ teaspoon orange extract (optional)
• ½ cup cranberry sauce (non-jellied)
• 2 tablespoons vegetable oil
• 1 box yellow cake mix

Frosting Ingredients:

• 8 ounces cream cheese, softened
• ½ cup confectioners’ sugar
• 1 tablespoon pure vanilla extract
• 3 tablespoons half & half

Instructions

For Cake:

1. Preheat the oven to 350F. Grease a Bundt pan (or coat with cooking spray).
2. In a mixing bowl, beat the eggs, orange juice, orange extract, if using, cranberry sauce, and vegetable oil. Then add the cake mix. Mix well until the clumps disappear.
3. Pour into the Bundt pan. Bake for 39 to 45 minutes, until the top is golden brown. Allow the cake to cool.

For Frosting:

1. In a mixing bowl, combine the cream cheese, confectioner’s sugar, and vanilla. Mix until combined.
2. Add the half & half, stirring to combine.
3. Pour the frosting over the cooled cake.