cranberry orange pound cake

Name: Cranberry Orange Pound Cake
Prep time: 20 min
Yield: 16
Cuisine: American
Ingredients: 1 box(es) betty crocker super moist yellow cake mix; 1 box(es) vanilla instant pudding; 1 cup(s) water; 1/2 cup(s) butter or margarine, melted; 1 teaspoon(s) grated orange peel; 4 - eggs; 1 1/2 cup(s) fresh or frozen cranberries, chopped (do not thaw); ## ORANGE GLAZE; 1 cup(s) confectioners' sugar; 1-2 tablespoon(s) orange juice, fresh

(1 RATING)

45 Pinches

Kathy Bannar

Cherry Hill, NJ

Updated on Dec 31, 2010

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

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prep time 20 Min

cook time

method Bake

yield 16 serving(s)

Ingredients

1 box betty crocker super moist yellow cake mix
1 box vanilla instant pudding
1 cup water
1/2 cup butter or margarine, melted
1 teaspoon grated orange peel
4 - eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw)
ORANGE GLAZE
1 cup confectioners' sugar
1-2 tablespoon orange juice, fresh

How To Make cranberry orange pound cake

Step 1

Heat oven to 325°F. Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan.

Step 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.
Step 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.
Step 4

Make Orange Glaze, drizzle over top of cake, allowing some to drip down sides.
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