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Cranberry Orange Cake Recipe
Cranberry Orange Cake Recipe photo by Taste of Home

Cranberry Orange Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES: 14 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups mayonnaise
  • 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. For frosting, in a large bowl, beat cream cheese until fluffy. Add marshmallow creme and extract; beat until smooth. Beat in whipped topping.
  5. 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.
Originally published as Cranberry Orange Cake in Simple & Delicious December/January 2011, p83

Nutritional 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.

Reviews for Cranberry Orange Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 4, 2011

This cake is awesome if your a cranberry-orange fan like me. Made for thanksgiving and even though everyone asked for the traditional pumpkin pies etc...i made this because i wanted something different. Everyone passed on the pumpkin and everything else and devoured this...it is so delicious! My husband wants it again for christmas!

MY REVIEW
Reviewed Dec. 12, 2010

I made this last night for a Christmas party, and it was a hit. It was a very pretty cake, and was very good--light, refreshing, and a nice change from the super-rich cakes I usually make. The only thing that might have made it better would be a slightly more intense orange flavor.

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