Cranberry and orange flavors collide in this easy and delicious Cranberry Orange Bundt Cake. Sweet orange juice and tart cranberries make this cake burst with flavor.


  • 2 3/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter
  • 1 3/4 cup sugar
  • 4 eggs
  • Zest of 1 orange
  • 3/4 cup buttermilk
  • 1/3 cup orange juice
  • 2 tsp vanilla
  • 2 cups cranberries
  • 2 Tbs flour


  • ▢1 cup powdered sugar
  • ▢2-3 Tbs orange juice


  • Preheat oven to 350 and grease and flour a 10-cup bundt pan, set aside.
  • In bowl whisk together your flour, baking powder, baking soda and salt.
  • In another bowl beat together your butter and sugar until light and fluffy.
  • Add in your eggs one at a time until blended.
  • Add in your orange zest and vanilla and beat until combined.
  • Into your egg mixture add 1/3 of your flour mixture and mix until blended.
  • Add half your milk, again blending to combine, then flour mixture then milk.
  • Lastly add in your orange juice and beat until incorporated.
  • In bowl toss together your cranberries and flour until coated then fold into cake batter.
  • Spread into prepared bundt pan and bake for about 50-55 minutes until toothpick inserted into center comes out clean.
  • Remove from oven and let cool in pan for 5 minutes before inventing onto serving plate to cool completely.
  • Once cooled make your glaze by whisking together orange juice and powdered sugar until you get your desired consistency, drizzle over cooled cake.


Calories: 441kcal | Carbohydrates: 66g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 297mg | Potassium: 172mg | Fiber: 2g | Sugar: 41g | Vitamin A: 606IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 2mg