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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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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