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Cranberry-Orange Pound Cake

Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.

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( 77 Ratings)

77 Ratings

5 Stars 61%

4 Stars 27%

3 Stars

2 Stars

1 Stars

Member Reviews ( 28 )

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Prep Time 20 min
Total Time 2 hr 35 min
Servings 16

Ingredients

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

Orange Sauce, if desired

1: cup granulated sugar

1: tablespoon Gold Medal® all-purpose flour

1/2: cup orange juice

1/2: cup butter or margarine

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 340mg; 340%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 0g 0% Sugars 17g 17% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 28 Reviews View All

Posted 12/21/2011 2:18:14 PM REPORT ABUSE trixlette said:

Rating:

My mother and sister are allergic to orange, but not lemon. So I substituted Lemon juice (from fresh lemons) for the orange juice and lemon zest from fresh lemons instead of the orange zest. There was also like 1/8 cup of lemon juice left over from getting the 1/2 cup needed for the sauce, so I used that as part of the 1 cup of water needed in the pound cake recipe. This turned out wonderful. My whole family ate it in one setting with the warm lemon sauce!!!

This reply was: Helpful Inspiring

Posted 12/18/2011 8:09:24 AM REPORT ABUSE gutpyle1 said:

Rating:

Hi, I took this recipe & gave it a BOOST!!!!!! I love the combination of cranberries & orange. I used the zest from a very large orange- the whole thing. Then I squeezed the juice from the orange into a measuring cup. Then put water in it to equal 1 cup. To that I added 1 tea. of vanilla. When you flip it over to take it out of the pan & its still pretty hot. You can sprinkle vanilla sugar over it. Or just dust it with the powder sugar after it cools. This is a keeper! Gutpyle from Wisconsin

This reply was: Helpful Inspiring