I took this recipe & gave it a BOOST!!!!!! I love the combination of cranberries & orange. I used the zest from a very large orange- the whole thing. Then I squeezed the juice from the orange into a measuring cup. Then put water in it to equal 1 cup. To that I added 1 tea. of vanilla. When you flip it over to take it out of the pan & its still pretty hot. You can sprinkle vanilla sugar over it. Or just dust it with the powder sugar after it cools. This is a keeper!

Great cake. I have made several of them. Easy, great tasting, and everyone has been very impressed. Last time I made it instead of the orange sauce. I made a glaze of orange juice and powdered sugar and poured on warm cake. We really liked it that way.

I made this cake at Christmas last year, and out of three other cakes at our family’s gathering, this one went fastest. I used orange juice instead of water for more intenst orange taste and baked it in a 9″x13″ pan. Yummy!

My son, daughter-n-law & grandson Loved it! The sauce added an extra UMP to the recipe. I ALWAYS have a box of Betty Crocker cake mix in my trusty pantry.

My mother and sister are allergic to orange, but not lemon. So I substituted Lemon juice (from fresh lemons) for the orange juice and lemon zest from fresh lemons instead of the orange zest. There was also like 1/8 cup of lemon juice left over from getting the 1/2 cup needed for the sauce, so I used that as part of the 1 cup of water needed in the pound cake recipe. This turned out wonderful. My whole family ate it in one setting with the warm lemon sauce!

I baked this cake last year and took to my office, as of today, they are still asking for more!!! It’s really delicious.

Our favorite cake. I did add the the zest of the entire orange and used the juice too. I also added chopped walnuts into the bundt pan before adding the cake mix. Made a simple powdered sugar and orange juice glaze. Very fresh, moist and light, perfect for spring.




1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs
zest of one orange – about 1 tablespoon
juice of an orange
1/2 cup butter
2 tablespoons sugar
1 1/2 cups fresh cranberries
For the Icing:
1 cup powdered sugar
2 – 3 tablespoons water, milk or orange juice


Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream.
When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.


  • I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan.
  • The flour amount is correct. This makes a delicious cake with a tart cranberry cake.
  • Sprinkle the sugar lightly around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake.
  • If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.


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