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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