- 1 package white cake mix (regular size)
- 1-1/3 cups water
- 3 eggs
- 1/3 cup canola oil
- 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
- 1 teaspoon McCormick® Pure Vanilla Extract
- 3-1/2 cups confectioners' sugar
- 1/2 teaspoon grated orange peel
- 1/4 cup finely chopped walnuts
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a large bowl, combine the first five ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans.
- Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and orange peel until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Yield: 12 servings.
Reviews for Cranberry Layer Cake
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"This cake was delicious and pretty simple to make. I didn't change anything except made it in a 9x13 pan my layer cake never turn out like the pictures. definitely a keeper"
"I made this for my senior coffee club and everyone loved it! I made it in a 9x13 pan because it was easier to tote. The frosting was great. I used low fat cream cheese and did not add as much powdered sugar as it calls for. I am going to make it again for my bunco group."
"OMG I was SOOO excited to see this posted. I lost my original publication a couple of years ago and couldn't remember the whole instructions/ingredients. This wass a classic at our Christmas dinner and will be once again. I would make a 6" size and then mini cupcakes so that those worrying about the nutritional values could at least get a savoring moment. I don't know how it freezes as to the fact we never have anything left to freeze. I'm so glad this showed up again. I as well will get fresh crans and freeze them for when they are not available. Don't change ANY thing in the way this is prepared. It's perfect the way it is."
"This sounds great, will make it in a 13 x 9 because I find them easier, less work, to make, to serve, etc. The frosting? I may have to make a separate batch of that to eat without the cake!! I'm giving this a 4-star just because I know that frosting - am addicted to it, in a word.To sunni56 who asked about dried cranberries that she got by mistake for this cake: there are many, many recipes for baked goods that call for dried cranberries, so I don't see why you can't use them. Maybe put them in really hot water first - just until they start to plump up? Good luck!And by the way, sunni56 - kudos to you for your honesty and admitting (with one star) that you had not yet tried the recipe but were brave enough to try it even though you'd have to make some adjustments."
"What a great idea mrs.stuart I also live alone and I am going to use your cupcake idea. Did you frost them? I am going to make this on the weekend."