Cranberry-Orange Pound Cake
Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded
1 box Betty Crocker® SuperMoist® golden vanilla or yellow cake mix 1 box (4-serving size) vanilla instant pudding and pie filling mix 1 cup water 1/2 cup butter or margarine, softened 1 to 2 teaspoons grated orange peel 4 eggs 1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries) Powdered sugar, if desired Orange Sauce, if desired
1 cup granulated sugar 1 tablespoon Gold Medal® all-purpose flour 1/2 cup orange juice 1/2 cup butter or margarine
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- 1 Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- 2 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.
- 3 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.
- 4 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. :santa1: