Recipe

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This cranberry orange bundt cake is a gorgeous dessert for the holidays and easily made thanks to a boxed cake mix!

No one will know this cranberry orange bundt cake is made from a boxed cake mix! The cake is super moist and infused with fresh citrus flavor and tidbits of cranberries!

Easiest Cranberry Orange Bundt Cake

Who knew you could make such a gorgeous Thanksgiving dessert that is not a pie by using a cake mix, a cup of OJ, and fresh cranberries? Every bite of this cranberry orange bundt cake has the perfect blend of buttery and tart flavor- not to mention it takes a fraction of the time compared to a homemade bundt cake.

Topped with homemade cream cheese glaze every bite is downright heavenly. If you want to go fancy, you can garnish it with sugared cranberries. The frosty-looking berries add a magical touch and more of that tart-sweet goodness we love.

Ingredients

The cake comes together using a yellow cake mix, eggs, melted butter, orange juice, orange zest, and cranberries (some go into the batter, and the rest are turned into the topping). For the frosting, you’ll need cream cheese, powdered sugar, pure vanilla extract, and half and half (or milk) to make the frosting drizzleable.

How to Make an Orange Cranberry Bundt Cake using a Cake Mix

Grab those ingredients, turn up the holiday music, and let’s make this gorgeous dessert happen!

Prep
While the oven preheats, grease a Bundt pan. Don't skimp on the baking spray or butter you use to grease the pan. The dips and folds in a bundt pan make for a beautiful cake, but it does increase the likelihood of sticking.
Make the batter
Using a hand mixer, beat the eggs, orange juice, and melted butter until well combined. Add the cake mix and mix until smooth, and then fold in ½ cup of cranberries.
Bake
Bake for 40 to 45 minutes, until the top is golden brown.
Prepare the frosting
While the cake bakes, mix the cream cheese and powdered sugar in a separate bowl. Add the vanilla extract and half & half and blend until smooth.
The final touches
Allow the cake to cool for 15 minutes before transferring it to a cake plate or cooling rack. If not, it will fall apart. Drizzle with the frosting and garnish with sugar-frosted cranberries if using. Make yourself a homemade hot cocoa, grab a slice, and enjoy!

cranberry orange bundt cake topped with sugared cranberries

Unlike standard bundt cake recipes, this one can be doubled and baked in the same pan for a taller cake.

Cranberry Orange Bundt Cake with Cake Mix!

Servings: 9

Prep Time: 10

Cook Time: 45

This cranberry orange bundt cake is a gorgeous dessert for the holidays and easily made thanks to a boxed cake mix!

4.94 from 15 votes

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Ingredients

For the Cake:

4 eggs
1 cup orange juice*
1 teaspoon fresh orange zest
½ cup cranberries
2 tablespoons melted butter
1 box yellow cake mix

Cream Cheese Frosting:

8 ounces cream cheese
½ cup powdered sugar
1 tablespoon pure vanilla
3 tablespoons half & half or milk

Sugared Cranberries:

½ cup water
1 cup white sugar, divided
1 cup cranberries

Instructions

Prep:

Preheat the oven to 350F and grease a Bundt pan with cooking spray.

Make the batter:

In a large bowl, beat the eggs, orange juice, and melted butter with a hand mixer until combined. Add the cake mix and mix until the batter is smooth. Fold in ½ cup of cranberries.

Bake:

Pour the batter into the Bundt pan and bake for 40 to 45 minutes, until the top is golden brown and a toothpick comes out clean. Remove the cake from the oven and allow it to cool for 10 minutes.

Make the frosting:

Meanwhile, mix the cream cheese and powdered sugar in a separate large bowl until combined. Add the vanilla extract and half & half and blend until smooth.
Remove the cake from the pan and transfer it to a serving plate. Drizzle the top with the cream cheese glaze and garnish with sugar-frosted cranberries, if using.

Sugared cranberries:

In a medium saucepan, combine the water and ½ cup sugar over medium-high heat. Whisk to combine and bring to a simmer until the sugar has dissolved.
Remove the saucepan from heat and stir in the cranberries. Allow them to soak for 10 minutes.
Line a baking sheet with parchment paper, and use a slotted spoon to transfer the cranberries from the syrup onto the baking sheet. Let them dry for 30 minutes.
Once dried, sprinkle the cranberries with the remaining sugar and stir to coat.
Store any leftover cranberries in an airtight container for up to 2 days.