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Glazed Cranberry-Orange Pound Cake

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 10
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This beautiful Glazed Cranberry-Orange Pound Cake is the perfect addition to your late autumn or winter dessert menu. The fragrant combination of cranberries and orange zest adds a lovely tartness to the sweet and buttery pound cake. The orange soak makes the cake unbelievably moist, and the cranberry glaze adds a pop of pink and a hint of sweetness. Add this recipe to your holiday baking menu!
By Barrett Radziun
Updated Nov 15, 2023
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  • Softened butter, for the pan
  • All-purpose flour, for the pan
  • 1 1/2 cups fresh or frozen cranberries
  • 1 1/2 teaspoons all-purpose flour
  • 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 unsalted butter, at room temperature
  • Zest of one navel orange
  • 4 eggs

Orange Soak

  • 1/4 cup fresh orange juice
  • 1/3 cup granulated sugar

Sugared Cranberries, if desired for garnish

  • 1/2 cup water
  • 3/4 cup granulated sugar, divided
  • 1 cup fresh cranberries (from 12 oz bag)

Cranberry Glaze

  • 1/4 cup fresh or thawed (not frozen) cranberries
  • 2 to 3 tablespoons milk
  • 3/4 cup powdered sugar


  • 1
    Preheat the oven to 325°F. Using a pastry brush, generously brush room-temperature butter into a 10-cup fluted tube cake pan. Be sure to butter every square inch of surface area. Dust with all-purpose flour, and then tap out the excess. Set the pan aside.
  • 2
    In a small bowl, toss 1 1/2 cups cranberries with 1 1/2 teaspoons all-purpose flour to coat. In a large bowl, beat cake mix, pudding mix, 1 cup water, 1/2 cup room-temperature butter, orange zest, and eggs with an electric mixer on low speed for 30 seconds, scraping the bowl constantly, and then increase the speed to medium and mix for 2 minutes. Fold in the floured cranberries. Scrape the batter into the prepared pan. Bake for 57-65 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for 15 minutes.
  • 3
    Meanwhile, in a small bowl, combine the orange juice and 1/3 cup granulated sugar. Whisk to dissolve most of the sugar.
  • 4
    Place a wire rack on top of the cake, and invert onto a baking sheet. Tap the pan gently to release the cake and remove the pan. With a cake tester or tooth pick, poke holes (being careful not to tear the cake) all over the surface. With a pastry brush, carefully brush the orange glaze over the surface of the cake. Some may run off onto the baking sheet. Allow the cake to cool completely.
  • 5
    Meanwhile, if garnishing with sugared cranberries, combine 1/2 cup water and 1/2 cup granulated sugar in medium pan. Bring to a boil, and let it simmer on low heat for 3 minutes. Stir in 1 cup cranberries to fully coat in the syrup then remove from heat and stir 1 minute. Remove cranberries with a slotted spoon and transfer to a parchment lined baking sheet to dry for 1 hour. Roll cranberries in batches in the remaining 1/4 cup granulated sugar to coat.
  • 6
    In a blender or food processor, combine 1/4 cup cranberries and milk. Blend until you have a pink puree that is more smooth than it is chunky. Set a fine mesh sieve over a small bowl, and scrape the milky puree into the sieve. Using the back of a spoon, press the puree until the cranberry infused milk has been released into the bowl. Discard the cranberry puree. Add the cranberry infused milk to a small bowl with the powdered sugar and whisk until smooth.
  • 7
    Drizzle the cranberry glaze over the soaked cake. Top with sugared cranberries (optional). Slice and serve.

Frequently Asked Questions

Any tips for successfully transferring the cake to a serving dish?

When transferring the cake to your serving platter, be very careful not to break the cake! It is a bit delicate and moist after the orange soak is applied and can be prone to breaking. Use two large fish spatulas or a large cake spatula to move the cake.

When is the best time to apply the soak to the cake?

Once the cake is inverted and out of the pan (while it’s still warm), poke the cake with a cake tester or toothpick, and then brush the orange soak onto the surface. Do not apply the soak to the cake before it has been removed from the pan.

How can I add even more flavor to this delicious recipe?

Adding orange zest to the batter really enhances the orange flavor. Don’t skimp on this step, and be sure to only use the orange part of the peel while zesting The white pith is bitter, so you don’t want to zest too “deeply” into the orange.


Nutrition Facts are not available for this recipe
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