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Close up of slice of cake on white plate with cranberries and oranges in background
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5 from 9 votes

Cranberry Orange Bundt Cake

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.
Prep Time10 mins
Cook Time55 mins
Cooling30 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 441kcal


  • 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