This super moist Cranberry Orange Bundt Cake is packed with orange flavor, loaded with bites of fresh cranberries and topped with a simple orange glaze. Inspired by the Orange Juice Cake, this holiday bundt cake is the perfect addition to any holiday party!
We all know when it comes to holiday cooking, we all try to step our game up. This Cranberry Orange Bundt Cake is a double hitter when it comes to easy holiday recipes. Is it a breakfast cake or a a tasty dessert? Who knows and more importantly .. who cares?
Cake for breakfast? Yes, please!!
This holiday bundt cake combines sweet orange and tart cranberries to create a sweet treat that’s perfect for every holiday get together. This recipe is my take on the famous Orange Juice Cake, except I made a few tweaks to it.
And whereas cake is not normally a breakfast choice this Cranberry Orange Bundt Cake is perfect for either breakfast or dessert and that alone makes this recipe a winner in my house!
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 monotony and be that rule breaker that brings the tarty sweetness. Game changer!
- This holiday bundt cake recipe is made easy by using a boxed cake mix and a few fresh ingredients.
To make this Cranberry Orange Bundt Cake, you will need:
- Box of orange cake mix
- Instant vanilla pudding
- Eggs
- Vegetable or canola oil
- Orange juice and orange zest
- Fresh or frozen cranberries
- Sugar
- Butter
- Powdered sugar
HOW TO MAKE THE BEST CRANBERRY ORANGE BUNDT CAKE
- 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, and orange juice. 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. 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, orange zest and dash of salt. Drizzle over over top of Cranberry Orange Bundt Cake and enjoy!
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.
MORE EASY BREAKFAST RECIPES YOU WILL LOVE
- Quick Orange Cinnamon Rolls
- Ham and Cheese Savory Scones
- Ham and Cheese Hash Brown Breakfast Casserole
- Maple Coffee Cake
Enjoy!
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Cranberry Orange Bundt Cake
Ingredients
Orange Cake
- 18.25 ounce Orange Cake Mix
- 3.5 ounce package vanilla pudding
- 4 large eggs
- 1/2 cup vegetable or canola oil
- 1 cup orange juice
- 1-1/2 cup fresh or frozen cranberries chopped .. mixed lightly with 1/2 tablespoon of flour
Orange Juice
- 3/4 cup sugar
- 1/2 cup butter
- 3/4 cup orange juice
Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- Zest of one orange
- dash of salt
Instructions
- 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, and orange juice. 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. 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, orange zest and dash of salt. Drizzle over over top of Cranberry Orange Bundt Cake and enjoy!
Notes
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.
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Update Notes: This post was originally published in December of 2016 but was republished with an updated recipe, new photos, step by step instructions and tips in November of 2019.
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