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BROWSE

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ORANGE CRANBERRY CAKE

with Warm Orange Butter Sauce

Active Time : 20 minutes
Total Time : 1 hour 20 minutes
Serves : 15 servings
INGREDIENTS
  • 1 15.25 ounce package yellow cake mix
  • 1 3.4 ounce package instant vanilla pudding & pie filling
  • 1 1/4 cups orange juice divided
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup butter divided
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 2 cups fresh or frozen cranberries (do not thaw if frozen)
  • 3/4 cup heavy whipping cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
DIRECTIONS

Melt ¼ cup butter. In large mixing bowl, combine cake mix, pudding mix, ¾ cup orange juice, applesauce, melted butter, eggs and cinnamon. Beat 2 minutes at medium speed with electric mixer, scraping bowl several times.

Gently fold cranberries into batter; transfer to a greased Bundt® pan. Bake in a preheated 350°F oven 1 hour or until knife inserted in center comes out clean. Remove from oven and allow to cool 15 minutes in pan. Remove from pan and cool completely.

In small saucepan, melt remaining ¼ cup butter over medium heat. Stir in sugar, whipping cream and remaining ½ cup orange juice. Bring to a boil, stirring constantly; boil 2 minutes. Remove from heat and stir in vanilla. Serve warm with cake.