Cranberry Sauce Bundt Cake
Transform your holiday leftovers into a stunning dessert with this Cranberry Sauce Bundt Cake, a moist and tender treat that’s brimming with festive flavors. Perfectly balanced with the sweet-tart tang of cranberry sauce and the creamy richness of sour cream, this cake is made extra special with a zesty orange glaze that drizzles beautifully over its golden, ridged surface. Whether you're hosting a gathering or looking for a delightful way to savor seasonal ingredients, this Bundt cake is a showstopping centerpiece that’s as easy to make as it is impressive to serve. Ready in just over an hour, this recipe is ideal for holiday entertaining or a cozy afternoon treat. Bake this Cranberry Sauce Bundt Cake and elevate your dessert game with a touch of nostalgic comfort and seasonal elegance!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter
- 4 large Eggs
- 1.5 cups Cranberry sauce
- 1 teaspoon Vanilla extract
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Sour cream
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Orange zest
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with butter or non-stick cooking spray. Lightly flour the pan to prevent sticking.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3 minutes. Use a hand or stand mixer for best results.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the butter mixture, alternating with sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the cranberry sauce until evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula to ensure it’s evenly distributed.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
To prepare the glaze, whisk the powdered sugar, milk, and orange zest together in a small bowl until smooth and pourable. Adjust consistency by adding more powdered sugar or milk as needed.
Once the Bundt cake is fully cooled, drizzle the orange glaze over the top, allowing it to cascade down the sides for an elegant finish.
Slice and serve your Cranberry Sauce Bundt Cake. Enjoy!
Nutrition Facts
Calories |
4852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 814.7 g | 296% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 573.4 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 536 mg | 41% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
