Cranberry Bundt Cake

Pat Duran


This cake has vanilla pudding, raspberry jello and cranberry topping.
This is on the same order as my Cherry Bundt Cake with a twist..but it could be made the same as the Cherry one if you like..

★★★★★ 1 vote
20 Min
55 Min


18 oz
deluxe white cake mix
4 oz
pkg. instant vanilla pudding mix(small pkg)
1/4 c
soft butter
1/3 c
vegetable oil
1 c
2 tsp
(can add up to 1 tablespoon) of orange zest,grated
3 large
3 oz
pkg. raspberry jello gelatin
2 Tbsp
all purpose flour


1/2 c
1 c
granulated sugar
1 1/2 c
whole fresh cranberries, rinsed, stems and bad ones removed


1Heat oven to 350^.
Combine dry cake mix, dry pudding mix, butter,vegetable oil,water, orange zest, and eggs in a large mixer bowl; beat mixture at medium speed for 2 minutes;until smooth and satiny. Reserve 1 cup of batter; spreading remainder evenly in a well greased and floured 10 or 12 inch bundt pan. Set aside.
2In another bowl; Blend reserved 1 cup of batter, dry jello mix, and flour until well blended.
Spoon mixture in a ring around the cake batter in the bundt pan. Using a spoon, fold jello mixture gently into batter(go around twice, being careful not to scrape sides of the bundt pan).
Bake for about 50-55 minutes, or until tests done with toothpick and cake has come away from sides of pan. Cool in pan for 15 minutes, invert onto serving plate gently.
Combine water and sugar in a medium saucepan with a heavy bottom; stir over medium heat just until sugar is dissolved. Bring to boiling and cook until mixture reaches 220^ on candy thermometer. Remove from heat. Stir in cranberries. Cool mixture at room temperature until it reaches 115^(cranberries should NOT pop open, about 15 minutes. Remove berries from syrup with a slotted spoon and place over top of cake, mounding slightly, let some syrup drip down side of the cake for spectacular effect..

About Cranberry Bundt Cake

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom