Cranberry Layer Cake
Total TimePrep: 20 min. Bake: 30 min. + cooling
- 1 package white cake mix (regular size)
- 1-1/3 cups water
- 3 large eggs, room temperature
- 1/3 cup canola oil
- 1 tablespoon grated orange zest
- 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 vanilla extract
- 3-1/2 cups confectioners' sugar
- 1/2 teaspoon grated orange zest
- 1/4 cup finely chopped walnuts
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 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 zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers.
Freeze option: Wrap cooled cake layers, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
Nutrition Facts1 slice: 608 calories, 33g fat (12g saturated fat), 94mg cholesterol, 423mg sodium, 72g carbohydrate (52g sugars, 2g fiber), 8g protein.
Dec 24, 2018
WOW, WOW, WOW!!!!!!! This was so easy and delicious. I even used a Pillsbury gluten-free fetti cake mix. I brought it to a party and it was a hit. The cake looked like a store-bought cake. If you like cranberries and walnuts then this is the cake for you. I thought there wasn't going to be enough frosting and it was perfect. I will make this again and again.
Nov 12, 2018
I have made this cake for many years and have shared the recipe with everyone. One of the Duran's family favorite cakes for the holidays. Make it exactly like written. Don't change a thing! Pamela Duran of Hermon, Maine
Mar 22, 2018
Nov 12, 2017
Had to try this for several reasons. #1 Exact recipe my mom always used for frosting. #2 I love anything with cranberries! Swapped out the walnuts for pecans because I had a bunch to use up. Made as written, guests loved it and there wasn't a crumb left. Have had requests to make again. Thanks for sharing such a great recipe!
Nov 5, 2017
Made this cake for my card club. I used 2 boxes of cake mix but kept the other ingredients "as is". With the 2 boxes, I baked it in three 9" cake pans. This made 3 nice high layers. My layers always look so stingy when I use a boxed mix and two pans. My friends loved it and there was enough for each of them to take home an extra for a special treat the next day. Be sure to dust the berries in a little bit of the cake mix before adding them. This will keep them from sinking.
Nov 5, 2017
Made this cake for my card club. I used 2 boxes of cake mix but kept the other ingredients "as is". With the 2 boxes, I baked it in three 9" cake pans. This made 3 nice high layers. My layers always look so stingy when I use a boxed mix and two pans. My friends loved it and there was enough for each of them to take home an extra for a special treat the next day.
Mar 30, 2017
Kitcat12 dust the cranberries with flour. They won't sink to the bottom. :)
Mar 16, 2017
I made this cake in a 9x13 pan. I used rehydrated cranberries and left the walnuts out. the cake was delish but all the cranberries went to the bottom of the cake. How do I keep them mixed in the cake and not falling to the bottom?
Feb 14, 2016
Outstanding! I made this as directed, then again as cupcakes for my daughter-in-laws baby shower. Everyone loved the cup cakes! Thanks so much for this recipe. It is a keeper.
Dec 31, 2015
What a FABULOUS cake. Delicious!! Not too heavy after a big Christmas dinner. Thanks for sharing!!!