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Cranberry Layer Cake

 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


  • 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
  • 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.

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Cranberry Layer Cake (continued)

Directions (continued)

  • 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.
Freeze option: Wrap cooled cake layers in plastic wrap, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
Nutritional Facts: 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.