Cranberry Orange Pound Cake

Cranberry Orange Pound Cake Recipe

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Kathy Bannar


I made this cake twice for 2 separate Christmas parties. It was a big hit!


★★★★★ 1 vote

20 Min


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  • 1 box
    betty crocker super moist yellow cake mix
  • 1 box
    vanilla instant pudding
  • 1 c
  • 1/2 c
    butter or margarine, melted
  • 1 tsp
    grated orange peel
  • 4
  • 1 1/2 c
    fresh or frozen cranberries, chopped (do not thaw)

  • 1 c
    confectioners' sugar
  • 1-2 Tbsp
    orange juice, fresh

How to Make Cranberry Orange Pound Cake


  1. Heat oven to 325°F. Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan.
  2. In large bowl, beat dry cake mix, dry pudding mix, water, melted butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan.
  3. Bake 57 to 63 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
  4. Make Orange Glaze, drizzle over top of cake, allowing some to drip down sides.

Printable Recipe Card

About Cranberry Orange Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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