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Cranberry Layer Cake

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio

12 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

1 package white cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 eggs
1 tablespoon grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
1/4 cup finely chopped walnuts

Directions

In a large bowl, combine the first five ingredients; beat on low
speed for 30 seconds. Beat on medium for 2 minutes. Stir in
cranberries and walnuts. Pour into two greased and floured 9-in.
round baking pans.
Bake at 350° for 30-35 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until fluffy. Add the

2 of 2

Cranberry Layer Cake (continued)

Directions (continued)

confectioners’ sugar, vanilla and orange peel; beat until blended.
Spread between layers and over top and sides of cake. Sprinkle with
walnuts. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 608 calories, 33 g fat (12 g saturated fat), 94 mg cholesterol, 423 mg sodium, 72 g carbohydrate, 2 g fiber, 8 g protein.