cranberry-orange pound cake

Name: Cranberry-Orange Pound Cake
Prep time: 20 min
Cook time: 1 h
Yield: 16
Ingredients: 1 - box betty crocker super moist golden vanilla or yellow cake mix; 1 - box (4-serving size) vanilla instant pudding and pie filling mix; 1 cup(s) water; 1/2 cup(s) butter or margarine, softened; 1 teaspoon(s) 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

(1 RATING)

188 Pinches 2 Photos

Cecelia Anderson

Cleveland, OH

Updated on May 6, 2012

I made this Cranberry-Orange Pound Cake over the Thanksgiving holiday in 2011. I looked at the photo online, and I said boy this looks good. Well I tried it out, and it came out absolutely perfect. I love recipes that you can follow to the letter and they come out perfect and this is one of them. Fresh cranberries are the best, just do a coarse, fine chop.

Rate

prep time 20 Min

cook time 1 Hr

method ---

yield 16 serving(s)

Ingredients

1 - box betty crocker super moist golden vanilla or 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 teaspoon 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

How To Make cranberry-orange pound cake

Step 1

Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. ( I use Baker's Joy baking spray.)

Step 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.
Step 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.
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