Cranberry-Orange Pound Cake

Cecelia Anderson


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.


★★★★★ 1 vote

20 Min
1 Hr


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box betty crocker super moist golden vanilla or yellow cake mix
box (4-serving size) vanilla instant pudding and pie filling mix
1 c
1/2 c
butter or margarine, softened
1 tsp
to 2 teaspoons grated orange peel
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


  • 1Heat 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.)
  • 2In 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.
  • 3Bake 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.

Printable Recipe Card

About Cranberry-Orange Pound Cake

Course/Dish: Cakes

Show 3 Comments & Reviews

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