This cranberry orange Bundt cake starts with a box of yellow cake mix, then gets its bright flavor from orange juice, zest, and cranberries. A simple orange glaze finishes the cake once it has cooled. It is a manageable holiday dessert for beginner bakers, with a festive look that does not require special decorating skills.
Why this cranberry orange Bundt cake works
The cake mix keeps the batter straightforward, while the orange juice replaces most of the water the box would normally call for. Cranberries bring tart pockets to balance the sweet glaze. A 10- to 12-cup Bundt pan gives the cake its shape, and coating every ridge helps it release cleanly.
Table of Contents
Ingredients you will need
- Yellow cake mix: One 15.25-ounce box. Use the dry mix, and reserve 1 tablespoon to coat the cranberries.
- Orange juice and zest: Use 3/4 cup juice and 1 tablespoon finely grated zest in the cake. The glaze needs another 2 to 3 tablespoons juice and 1/2 teaspoon zest.
- Water, oil, and eggs: Add 1/4 cup water, 1/2 cup neutral oil, and 3 large eggs. Follow the quantities here rather than the box directions.
- Cranberries: Use 1 1/2 cups fresh or frozen. Do not thaw frozen berries.
- Glaze: Whisk 1 cup powdered sugar with the juice and zest after the cake has cooled.
- Pan preparation: Baking spray with flour, or grease and lightly flour the pan.
For exact amounts, timing, and the full sequence, use the printable recipe card below.
How to make cranberry orange Bundt cake
1. Prepare the pan and mix the batter
Heat the oven to 350°F and place a rack in the lower-middle position. Coat a 10- to 12-cup Bundt pan thoroughly, especially the center tube and all the ridges. Reserve 1 tablespoon dry cake mix. Beat the remaining mix with the orange juice, water, oil, eggs, and zest: 30 seconds on low, then 2 minutes on medium after scraping the bowl.
2. Fold in the cranberries
Toss the cranberries with the reserved dry cake mix. Gently fold them into the batter, then spoon it into the prepared pan. Keep the pan no more than two-thirds full. A smaller pan may leave extra batter, which you can bake separately as cupcakes.
3. Bake, cool, and glaze
Bake for 45 to 55 minutes. Check the thickest part in two places with a skewer: it should come out clean or with a few moist crumbs, never wet batter. Let the cake cool in its pan for 15 minutes, then loosen the edges gently and invert onto a rack. Wait about 45 minutes more, until completely cool, before adding the orange glaze. Let the glaze set for about 10 minutes before slicing.
The FDA’s guidance on handling flour safely applies to cake mix too: do not taste raw batter, and bake it thoroughly.
Tips for a clean Bundt release
- Use a 10- to 12-cup pan and cover every flute and the center tube with baking spray containing flour, or grease and flour it well.
- Do not overfill the pan; keep the batter at or below two-thirds of its capacity.
- Cool in the pan for 15 minutes, then turn out the cake while it is still slightly warm. Waiting until it is completely cold in the pan may make release harder.
- Glaze only after the cake is fully cool so the icing stays visible rather than soaking in.
Substitutions and variations
Frozen cranberries: Fold them in directly from the freezer. The cake may need a few extra minutes to bake. Fresh oranges: Zest before juicing. Bottled orange juice can supply the liquid, but use fresh zest for the brightest aroma. White cake mix: It can be used in place of yellow mix, though flavor and color will differ. Check the box weight and keep the listed liquid, oil, and egg amounts for this recipe. Do not assume a gluten-free or differently sized mix will bake identically.
Troubleshooting
Why did my cake stick to the pan?
The pan may have missed a ridge or the center tube during greasing, or the cake may have cooled too long before unmolding. Loosen the accessible edges with a thin silicone spatula and turn it out after 15 minutes in the pan. For the next bake, use a flour-containing baking spray or grease and flour every detail.
Why is the middle still wet?
Bundt pans and ovens vary, and frozen berries can add time. Check two spots in the thickest part. If the skewer shows wet batter, return the cake to the oven for 5 minutes and test again. A few moist crumbs are fine.
Why did the glaze disappear?
The cake was likely still warm, or the glaze was too thin. Wait until the cake is completely cool and add orange juice to the powdered sugar gradually, stopping when it falls in a slow ribbon.
Storage and make-ahead
Keep leftover cake covered in the refrigerator for up to 4 days. Let a slice stand briefly at room temperature before serving if you prefer a softer crumb. For longer storage, wrap unglazed slices tightly and freeze for up to 2 months for best quality. Thaw wrapped slices in the refrigerator, then glaze after thawing. You can bake the cake a day ahead and glaze it shortly before serving.
Frequently asked questions
Can I use dried cranberries?
This recipe is designed for fresh or frozen cranberries. Dried cranberries are sweeter and have much less moisture, so they would change the result; they are not a direct equivalent here.
Can I make this in a 9-inch round pan?
The baking time and pan capacity would change, so this recipe is written for a 10- to 12-cup Bundt pan. If you want a round, from-scratch brunch cake, see this cranberry orange breakfast cake.
What can I serve with it?
For a holiday cake spread, pair slices with eggnog Bundt cake as another easy seasonal option. Serve each on its own so their glazes and flavors stay distinct.
Cranberry orange Bundt cake recipe
The card below has the complete ingredient amounts, directions, timing, servings, and notes.
Ingredients
Method
- Heat the oven to 350°F with a rack in the lower-middle position. Thoroughly coat every ridge and the center tube of a 10- to 12-cup Bundt pan with baking spray containing flour, or grease and lightly flour it.
- Scoop 1 tablespoon dry cake mix into a small bowl and set aside. In a large mixing bowl combine the remaining dry mix, 3/4 cup orange juice, water, oil, eggs, and 1 tablespoon orange zest. Beat on low speed for 30 seconds, scrape the bowl, then beat on medium speed for 2 minutes until smooth. Do not taste raw batter.
- Toss the fresh or still-frozen cranberries with the reserved tablespoon of dry cake mix. Gently fold them into the batter. Spoon the batter into the prepared pan and smooth the top. Do not fill the pan more than two-thirds full; bake any extra batter separately as cupcakes.
- Bake for 45 to 55 minutes. Begin checking at 45 minutes. A skewer inserted into the thickest part in two places should come out clean or with a few moist crumbs, not wet batter. If needed, bake in 5-minute increments; frozen berries may require a little longer.
- Cool the cake in its pan on a rack for 15 minutes. Gently loosen the accessible outer edge and center tube with a thin silicone spatula. Invert onto a rack, lift off the pan, and let cool completely, about 45 minutes more.
- Whisk powdered sugar, 2 tablespoons orange juice, and 1/2 teaspoon orange zest until smooth. Add more juice a teaspoon at a time only if needed for a slow, pourable glaze. Spoon over the completely cooled cake. Let the glaze set for about 10 minutes, then cut into 12 slices.
