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Cranberry-Orange Pound Cake
Cranberry-Orange Pound Cake
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Prep Time:
20 minutes
Total Time:
2 hours 35 minutes
Speed up prep with cake mix and pudding for a decadent crimson pound cake.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1/2 cup butter or margarine, softened
  • 1 to 2 teaspoons grated orange peel
  • 4 eggs
  • 1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
  • Powdered sugar, if desired
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/2 cup orange juice
  • 1/2 cup butter or margarine
Instructions:
  • Preheat the oven to 325°F and generously grease and flour a 12-cup fluted tube cake pan, or use baking spray with flour.
  • Combine cake mix, pudding mix, water, softened butter, orange peel, and eggs in a large bowl. Use an electric mixer to beat on low speed for 30 seconds, scraping the sides of the bowl as needed, then switch to medium speed for 2 minutes, scraping occasionally. Gently fold in cranberries and spread the batter in the pan.
  • Bake for 57 to 65 minutes until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes, then remove from the pan and cool completely for about 1 hour. Sprinkle with powdered sugar.
  • In a 1-quart saucepan, simmer the sauce ingredients over medium heat for about 4 minutes, stirring constantly until it thickens and bubbles. Serve the warm or cooled sauce with the cake. Keep the cake covered loosely at room temperature and the sauce covered in the refrigerator.

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