Cranberry-Orange Pound Cake
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  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 11 box (4-serving size) vanilla instant pudding and pie filling mix
  • 11 cup water
  • 11/2 cup butter or margarine, softened
  • 11 to 2 teaspoons grated orange peel
  • 14 eggs
  • 11 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
  • 1 Powdered sugar, if desired
  • 11 cup granulated sugar
  • 11 tablespoon Gold Medal™ all-purpose flour
  • 11/2 cup orange juice
  • 11/2 cup butter or margarine1 Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • 12 In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
  • 13 Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
  • 14 In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.



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