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Cranberry Orange Cake: A Perfect Fall Delight

When the leaves start to change and the air turns crisp, there’s nothing more comforting than a slice of homemade cake. Our Cranberry Orange Cake captures the essence of the fall and holiday season with its vibrant cranberries, warm cinnamon, and the bright zing of orange. This cake is not only a feast for the eyes with its festive colors, but also a treat for the taste buds, making it a delightful addition to any gathering.

This recipe makes it easy to whip up this scrumptious cake using a simple cake mix, ensuring you spend less time in the kitchen and more time enjoying the company of friends and family. Whether you bake it as a full loaf, mini loaves, muffins, or in special-shaped pans for the holidays, it’s an approachable and adaptable recipe tailored to suit any occasion.

This cake pairs beautifully with a cup of tea or coffee, making it a perfect snack throughout the day. Ready to take on the recipe? Scroll down for the easy-to-follow instructions!

Ingredients

1 yellow cake mix
1 box (3.4 oz) vanilla instant pudding
1 cup milk
4 large eggs
2 tablespoons fresh orange juice
1 cup butter, softened (2 sticks)
1 1/2 cups fresh cranberries, coarsely chopped
2 large oranges, zested

Instructions

Prepare the Oven: Start by preheating your oven to 350°F (175°C). Don’t forget to grease your baking pans – whether you’re using muffin, mini loaf, or bundt pans, greasing is key to ensuring an easy release once baked.
Mix the Batter: In a large mixing bowl, combine the softened butter, yellow cake mix, milk, vanilla pudding, and eggs. Use an electric mixer to beat the mixture for about 2-3 minutes until it’s smooth and creamy.
Add the Zesty Touch: Stir in the orange juice and orange zest until everything is well combined.
Fold in the Cranberries: Gently fold the chopped cranberries into your batter using a spatula, being careful not to break them up too much.
Bake the Cake: Pour the batter into your prepared pans. Depending on the size of your pans, baking times may vary. For mini loaves, bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Once baked, let the cake cool in the pan for about 10 minutes before removing it. This cake can be enjoyed plain, dusted with powdered sugar, or topped with a light icing. It also pairs wonderfully with whipped cream or a scoop of ice cream.

Easy Tips for Making Your Cranberry Orange Cake

Always remember to preheat your oven for even baking.
This recipe is versatile; feel free to bake it as one full loaf instead of mini loaves.
After baking, store your cake in a cool place or freeze it to enjoy later.
Sprinkle a mixture of cinnamon and sugar on top of your icing before or after baking for an extra flavor boost.
For a varied texture, coarsely chop your cranberries instead of finely chopping them.
If you’re a fan of muffins, this batter works perfectly in a muffin tin as well!
You can mix it up by substituting in other fruits or adding mini chocolate chips if you’re a chocolate lover.