Moist and flavorful, this Cranberry Orange Bundt Cake combines tart cranberries, bright citrus zest, and rich buttery orange juice cake. Inspired by the Orange Juice Cake, this holiday bundt cake is the perfect addition to any holiday party or weekend brunch!

If a holiday and a citrus grove had a lovechild, it would be this Cranberry Orange Bundt Cake. Tart cranberries, zesty orange, and a tender, buttery crumb all come together in one showstopper of a dessert. Whether you’re serving it at brunch, bringing it to a holiday party, or just sneaking slices for breakfast, this upside down cranberry cake knows how to make an entrance.

Love cakes with flair? Check out:

WHY THIS IS THE BEST BUNDT CAKE EVER!

Moist, sweet orange cake peppered with tart bites of cranberry and then drizzled with a sweet orange glaze … tell me what’s better??
Bundt cakes are super easy to make and always look gorgeous on any holiday party food table.
Do we serve it for breakfast? Or is this the perfect dessert? … um … yes! Get more bang for your buck and spread this cranberry orange cake EVERYWHERE!
The holidays are notoriously over-run with a billion chocolate sweet treats. Break up the christmas brunch bundt cake monotony and be that rule breaker that brings the tarty sweetness. Game changer!
This bundt cake using orange juice and zest is made easy by using a boxed cake mix and a few fresh ingredients.

Key Ingredients & Why They Matter

Box of Orange Cake Mix – Shortcut magic! This gives you a moist, citrusy base with zero fuss. It’s packed with orange flavor and sets you up for a bakery-style cake without the scratch work.
Instant Vanilla Pudding Mix – The secret to a soft, rich crumb. It adds moisture, structure, and a touch of vanilla flavor that balances all that citrus.
Eggs – They bind everything together and give the cake lift and structure. Room temperature is best for a smoother batter.
Vegetable or Canola Oil – Keeps the cake extra moist and tender. Oil also helps it stay soft even after a couple of days (if it lasts that long).
Orange Juice & Orange Zest – The real citrus punch! Juice brings tangy brightness, while zest adds concentrated orange flavor that takes the cake from good to glorious.
Fresh or Frozen Cranberries – Tart little bursts that cut through the sweetness and add beautiful color. No need to thaw frozen ones.. just toss them in.
Sugar – Used for sweetening the cranberry layer and balancing their tartness, especially if you’re swirling some into the batter or using as a topping.
Butter – A little melted butter helps caramelize the cranberries if you’re using them in the pan or making a quick topping. It adds richness and depth.
Powdered Sugar – A must for that final snowy dusting or a simple glaze. It ties everything together and makes the cake look finished and festive.

Pro Tip: Make Orange Sugar for Extra Flavor Punch
Want to level up the orange flavor even more? Try making orange sugar! Just toss granulated sugar and fresh orange zest into a mini food processor and pulse until the zest is finely chopped and the sugar is fragrant and tinted orange. It infuses every grain with citrus oil and gives the cake a vibrant boost—plus, it smells like sunshine in a jar. Use it in the batter or sprinkle it on top before baking for an extra layer of flavor and sparkle.

HOW TO MAKE ORANGE CAKE MIX WITH CRANBERRIES

Preheat oven to 350 degrees and spray a bundt pan with non stick spray.
In a large bowl, combine the cake mix, pudding mix, orange juice, oil, and eggs together with an electric mixer for 2 minutes.

Stir in the chopped cranberries and then pour the cake batter into your prepared bundt pan.

Bake for 55 minutes or until a knife inserted in the cake comes out clean.
In a small saucepan, combine the butter, sugar, orange zest and orange juice (or make Orange Sugar as mentioned above). Bring this to a boil and then remove from the stove.

While the cake is still warm, poke holes all over the top (exposed “bottom” of the cake) of the cake with a fork or bottom of your mixing spoon.

Pour the orange juice mixture over cake.

When the cake is completely saturated, let it rest for at least 15 minutes.
Place a plate over the exposed bottom of the cake, holding both very tightly, flip your cake upside down onto the plate.
In a small mixing bowl, whisk together the sifted powdered sugar, orange juice, and dash of salt.

Drizzle over over top of Cranberry Orange Bundt Cake and enjoy!
Optional but if you have left over fresh cranberries, fill in the center of your bundt cake before serving.. it makes it look super festive!

PRO TIPS FOR THE PERFECT HOLIDAY BUNDT CAKE

This cake can be made the day before, simply follow instruction up until you glaze the cake. Cover and refrigerate your cake until the next day and then remove it from the refrigerator and let it come to room temperature for 1 hour before glazing and serving.
This cake can be made using store bought orange juice but fresh oranges have a sweeter taste and you need the zest so why not use up the orange too?
You can use either fresh or frozen cranberries for this Cranberry Orange cake.
Be sure to sift the powdered sugar when making your glaze. Nobody likes a lumpy glaze.
Use room temp ingredients for smoother mixing and better rise.
Don’t overmix once the dry ingredients go in. Stir just until combined for the softest crumb.
Zest before juicing.. trust me, it’s impossible the other way around.
Use orange sugar (see above) for a fragrant, extra-flavorful cake that tastes like sunshine.

DON’T PANIC.. IT’S JUST THE JUICE TALKING!

After you add the orange juice, the batter might look like a hot mess.. like you’ve ruined it and now it’s just a soupy, citrusy swamp. But trust me… don’t worry, don’t touch it, don’t cry. That juice soaks in, and what you’ll get is the most tender, flavorful, sunshine-packed cake you’ve ever had. Pinky promise.

Storage & Freezing Instructions

Room Temp: Store covered at room temperature for up to 3 days. Use a cake dome or wrap it in plastic wrap to keep it from drying out.
Refrigerate: If you’ve added a glaze or it’s warm in your kitchen, pop it in the fridge.. it’ll last up to 5 days chilled.
Freeze: Wrap leftover slices (or the whole cake) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge or let it sit on the counter for a few hours. Still just as soft and flavorful!

MORE EASY BREAKFAST RECIPES YOU WILL LOVE

Treat Your Pup While You Treat Yourself

Don’t let your furry friend get left out while you’re baking up this citrusy masterpiece! Head over to Bark Belly Bites for easy, bold-flavored homemade dog treat recipes your pup will go nuts for—because humans shouldn’t be the only ones having fun in the kitchen.

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Enjoy!