Cranberry-Orange Pound Cake Recipe

Name: Cranberry-Orange Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) box golden vanilla cake mix (Betty Crocker SuperMoist) or (18 ounce) box yellow cake mix (Betty Crocker SuperMoist); 1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix (4 serving size); 1 cup water; 1/2 cup margarine, melted; 1 teaspoon orange peel, grated; 4 eggs; 1 1/2 cups fresh cranberries (do not thaw frozen cranberries) or 1 1/2 cups frozen cranberries, chopped (do not thaw frozen cranberries); orange sauce; 1 cup granulated sugar; 1 tablespoon Gold Medal all-purpose flour; 1/2 cup orange juice; 1/2 cup butter

Servings: persons

1 (18 ounce) box golden vanilla cake mix (Betty Crocker SuperMoist) or (18 ounce) box yellow cake mix (Betty Crocker SuperMoist)
1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix (4 serving size)
1 cup water
1/2 cup margarine, melted
1 teaspoon orange peel, grated
4 eggs
1 1/2 cups fresh cranberries (do not thaw frozen cranberries) or 1 1/2 cups frozen cranberries, chopped (do not thaw frozen cranberries)
orange sauce
1 cup granulated sugar
1 tablespoon Gold Medal all-purpose flour
1/2 cup orange juice
1/2 cup butter

1
Heat oven to 325u00b0F 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. Sprinkle with powdered sugar.
4
In 1-quart saucepan, cook all sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake.
5
High Altitude (3500-6500 ft): Bake 63 to 69 minutes.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (18 ounce) box golden vanilla cake mix (Betty Crocker SuperMoist) or (18 ounce) box yellow cake mix (Betty Crocker SuperMoist), 1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix (4 serving size), 1 cup water, 1/2 cup margarine, melted, and more.

Yes, Cranberry-Orange Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry-Orange Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions