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Cranberry Orange Cake

Cranberry Orange Cake
Here’s a bright and lovely addition for your dessert table! Mayonnaise is the secret ingredient that gives this cake its marvelous, moist texture. —Taste of Home Test Kitchen
14 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups Hellmann's® Real Mayonnaise
    [x]
    Summertime Staple
    Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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  • 4 eggs
  • 1/4 cup orange juice
  • FILLING:
  • 1/3 cup whole-berry cranberry sauce
  • 1/4 cup cranberry juice
  • 4 teaspoons cranberry gelatin powder
  • 1/2 cup whipped topping
  • 1/2 teaspoon grated orange peel
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1/8 teaspoon almond extract
  • 1-1/2 cups whipped topping

Directions

  • In a large bowl, beat the cake mix, mayonnaise, eggs and orange juice
  • until well blended. Transfer to two greased and floured 9-in. round
  • baking pans.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes; remove from pans to
  • wire racks to cool completely.
© Taste of Home 2013

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Cranberry Orange Cake (continued)

Directions (continued)

  • For filling, in a large saucepan, bring cranberry sauce and juice to
  • a boil; cook and stir until blended. Stir in gelatin powder until
  • dissolved. Cool slightly; transfer to a small bowl. Refrigerate for
  • 30 minutes or until mixture begins to thicken. Fold in whipped
  • topping and orange peel.
  • For frosting, in a large bowl, beat cream cheese until fluffy. Add
  • marshmallow creme and extract; beat until smooth. Beat in whipped
  • topping.
  • Place one cake layer on a serving plate; spread with half of the
  • filling. Top with remaining cake layer. Spread 2 cups frosting over
  • top and sides of cake. Spread remaining filling over top of cake to
  • within 1 in. of edges. Pipe remaining frosting around edge of cake.
  • Store in the refrigerator. Yield: 14 servings.
Nutrition Facts: 1 piece equals 460 calories, 27 g fat (9 g saturated fat), 85 mg cholesterol, 432 mg sodium, 49 g carbohydrate, trace fiber, 4 g protein.
© Taste of Home 2013