Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

I just took my first bite of this cake I made yesterday. It taunted me all day but I resisted. This cake is super moist and the cranberries in a wonderful contrast to the sweetness of the cake. I used a light glaze on the cake to add another taste of sweetness just in case there wasn’t enough. This cake almost has a pound cake texture. It will be the perfect addition to any holiday table. I served mine with a cranberry sauce that I made a few days ago. I was intending to take the cranberries out of the syrup and dry them but since I am running out of time I left it as a syrup. This cranberry syrup would also be good over pancakes, waffles or even crepes.

Also in this picture below is my mom’s fudge that she made every year for Christmas. Also pictured are the Butterscotch Balls we made for many years, except these were dipped in peanut butter chips because I messed up the butterscotch tips melting them. I decided to do the butterscotch tips like I do chocolate sometimes. I put the chips in the microwave for 30 seconds twice at half power and let it set in the microwave while I rolled the balls. I was thinking some of the chips would just melt like chocolate does and it would need less microwaving this way. As soon as went to stir the butterscotch chips I knew I had an issue because it acted like it was seizing. So I added a couple tablespoons of oil to it and that did it. It finished seizing the rest of the way and would not smooth out. Lesson learned. When you go to melt confectionery type chocolates, do it just before you need it. Luckily I had a bag of peanut butter chips in my cupboard or I would of wasted an hour going to the store.

4.6 from 8 reviews
Cranberry Orange Bundt Cake
Recipe type: Dessert, Bundt Cake
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8
This cranberry orange cake is almost like a pound cake and gets better as it sets. Bake it in a bundt or loaf pan.
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup sugar
  • 3 large eggs
  • zest of one orange - about 1 tablespoon
  • juice of an orange
  • 1/2 cup butter
  • 2 tablespoons sugar
  • 1 1/2 cups fresh cranberries
  • For the Icing:
  • 1 cup powdered sugar
  • 2 - 3 tablespoons water, milk or orange juice
  1. Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
  2. Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated.
  3. Add the orange juice and zest. Add the sour cream.
  4. When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
  5. Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.
I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan.

The flour amount is correct. This makes a delicious cake with a tart cranberry cake.

Sprinkle the sugar lightly around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake.

If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.

This recipe was originally published at That's My Home. It is one of the most commented recipes on that site. The comments are still there if you want to read them.

I would double this recipe if using a larger bundt pan.

 Would you like to try our recipe for?

Cranberry Syrup

Cranberry Syrup

 Butterscotch Balls

Butterscotch Balls

 Marion’s Fudge

Marion's Fudge

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Cranberry Orange Bundt Cake


  1. says

    Hi Mary Ellen,
    I have made this cake and it is very good. I would also like to make the brownie pecan pie cheesecake (ouey gooey) but the instructions are not broken down enough. I don’t know where one layer of ingredients starts and ends, everything is listed as base layer!

  2. Arlene says

    I’m a pretty good baker. This was a fail for me. I always grease and flour my pans well to prevent striking. I gave this a try. Spayed my pan VERY well with Pan. Sprinkled the sugar in and then the cranberries. Baked my cake. Let it cool for 5 min. It was stuck. I loosened as best I could with a knife. It looks pretty bad. I’ll stick to traditional cake pan prep from now on. The cake sticking to the pan was good though. But I can’t serve it like it is.

    • Kristine Huber says

      Mary Ellen, I had the same problem. What can we do to have this not stick to the bundt pan. The cake was excellent but in pieces on a plate :(
      You mentioned flour in the pan. I don’t know if this suggestion was in response to the sticking problem? Thank you. EXCELLENT cake other wise. Kristine

  3. Sara says

    I just made a similar cranberry orange bread and all the fresh cranberries floated to the top. How do you keep your berries mixed in the batter as it appears in your photo?

  4. Jessica says

    Can’t wait to try this! You mentioned in the notes that you would double the recipe for a regular sized bundt pan. I plan to do that, but how do I adjust cooking time?

  5. Jojo says

    Mine was fabulous! Although I floured my pan after spraying it. Stuck on bottom somewhat, no buggy. Thank you. It will be great for the holidays!

  6. Viviana says

    I just made this recipe for first time last night. I turned it great! I did not have an orange so I opted to just add about teaspoon of vanilla extract. It still tastes great and I cannot by stop eating! I will definitely make it again with all the proper ingredients.
    I did not see the suggestion to double the recipe using a larger bundt cake pan until today as I was scrolling way down to the bottom. But now I know :)

  7. Jessica says

    I just made this cake, and it was delicious! I used dried sweetened cranberries and orange extract. It didn’t even need the glaze on the top because of the sugar coating (I sugared the pan like I would flour it, and it slid right out of the pan).

  8. Diana Hernandez says

    I want to make this cake don’t bake awhole lot so when u say fresh cranberries are they the one with bone or jelled cranberry sauce.sorry this looks so good I want it for Thanksgiving.

  9. Nancy says

    What is the size of Bundt pan for the recipe and what size for doubling the recipe? Not sure what you consider a larger Bundt pan. My pan is a Wilton and states 9.75 x 3.38 inches.

  10. Beverly says

    I like using the Bakers spray for baking. It has flour and butter in it so my cake doesn’t stick. Yes you need to lightly flour any fresh/frozen fruit so it won’t float or sink!

  11. Kara Self says

    I made this Today Came out so Beautiful and Moist…
    The fresh Cranberries were Fantastic when biting in to the cake.. Husband Loved it …

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