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bundt cake topped with sugared cranberries and orange glaze
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3.83 from 17 votes

Cranberry Orange Bundt Cake

This simple bundle cake is an easy and awesome cake recipe for the holidays!
Prep Time1 hr 20 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: Cranberry Orange Bundt Cake
Servings: 8 people
Calories: 409kcal


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


  • 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.


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