This Cranberry Orange Bundt Cake is the perfect holiday treat — moist, flavorful, and sure to impress at your gatherings.
Last year I baked and photographed this cake, but with so many recipes scheduled during the holidays I never posted it before cranberry season ended. I’m thrilled to share it now — it’s destined to become a holiday favorite in your home.
Bundt cakes are among my favorites because they deliver great texture and presentation with minimal fuss. The bundt recipes on this blog are consistently moist and crowd-pleasing, and this Cranberry Orange Bundt Cake is no exception.
The cake balances sweet and tart perfectly: the bright citrus from the orange concentrate and zest complements the snap of fresh cranberries. Texturally it stays tender and moist, making it a dessert you’ll want to make again and again.
Don’t let the season pass without baking this cake — it makes a wonderful centerpiece for holiday dessert tables and potlucks.
Here’s a tip I often repeat because it works so well: for an extra-moist cake, once the bundt has cooled completely, wrap it tightly in plastic wrap and let it rest for a few hours before frosting. That short resting period seals in moisture and improves texture — you’ll notice the difference.
- 1 box white cake mix
- 1 small box vanilla pudding mix (3.9 ounces)
- 1/2 cup sour cream
- 3/4 cup oil
- 1/4 cup water
- 3/4 cup frozen orange juice concentrate, thawed
- 1/2 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 1/2 cups fresh cranberries
- Frosting
- 12 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/2 tablespoon orange zest
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine all cake ingredients except the cranberries. Beat on high for 3 minutes until smooth. Fold in the cranberries and pour the batter into a greased and floured bundt pan.
- Bake 40–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and orange zest on high until smooth and creamy.
- Transfer the frosting to a large zip-top bag and snip a corner to pipe, or use a piping bag with a large round tip.
- When the cake is completely cooled, pipe the frosting back and forth over the top. Garnish with additional orange zest if desired.
Enjoy!