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| 1 | box Betty Crocker® SuperMoist® golden vanilla or yellow cake mix |
| 1 | box (4-serving size) vanilla instant pudding and pie filling mix |
| 1 | cup water |
| 1/2 | cup butter or margarine, melted |
| 1 | teaspoon grated orange peel |
| 4 | eggs |
| 1 1/2 | cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries) |
| Powdered sugar, if desired |
|
| 1 | cup granulated sugar |
| 1 | tablespoon Gold Medal® all-purpose flour |
| 1/2 | cup orange juice |
| 1/2 | cup butter |
| 1. | Heat oven to 325°F. Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan. |
| 2. | In large bowl, beat dry cake mix, dry pudding mix, water, melted butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan. |
| 3. | Bake 57 to 63 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar. |
| 4. | In 1-quart saucepan, cook all sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. |
| Bake 63 to 69 minutes. For Orange Butter Sauce, increase flour to 2 tablespoons. Cook over medium heat until butter is melted, then cook 4 minutes longer. |
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| This moist and fruity cake can be frozen up to 2 months. |
|
| Bake this fresh cranberry cake in a kugelhopf pan for a fancier look. You can find this special fluted pan in specialty cookware stores. |
Nutrition Information:
230 ( 90); 10g ( 5g, 1g); 70mg; 360mg; 33g ( 0g, 20g); 2g 6%; 0%; 6%; 4% 1/2 ; 1 1/2 ; 0 ; 2 2