Cranberry-Orange Pound Cake

 

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, softened

1

to 2 teaspoons 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 or margarine

• 1 Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• 2 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. Spread in pan.
• 3 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. Sprinkle with powdered sugar.
• 4 In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.