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Cranberry-Orange Pound Cake

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  • Prep 20 min
  • Total 2 hr 35 min
  • Servings 16
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Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.
Updated Jul 15, 2019
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  • 1 box Betty Crocker™ Super Moist™ 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This moist and fruity cake can be frozen up to 2 months.
  • tip 2
    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 Facts are not available for this recipe
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