If you are still looking for a festive and delicious dessert to serve at your holiday gatherings but don’t want anything that requires too much fuss, then today’s Cranberry Orange Upside Down Bundt Cake may just be what you are looking for.
While the name may be a mouthful, this cake is super easy to make and comes together rather quickly thanks to using a yellow cake mix as the base for the cake. Simply add some orange zest and freshly squeezed orange juice to the batter and you end up with a nice orange flavored cake that is slightly sweet yet refreshing. And the addition of cardamom is a nice complement to the orange flavor. If you don’t have cardamom, you could use cinnamon instead. While the fresh cranberries on top of the cake adds a nice pop of color and a slight tartness to the cake. If you want your cranberries to be a bit sweeter add more brown sugar to the topping.
So, with little effort and in about an hour you have a beautiful and delicious cake to enjoy!
Cranberry Orange Upside Down Bundt Cake
Ingredients:
For the Cranberry Topping:
4 tablespoons unsalted butter, melted
1 1/2 cups fresh cranberries
1/3 cup light brown sugar
For the Cake:
1 15.25 oz box yellow cake mix*
3 large eggs
1 cup water
1/3 cup vegetable oil
1 teaspoon cardamom
Zest from 2 navel oranges
Juice from 1 navel orange
*I used Duncan Hines
Directions:
Preheat the oven to 350 F and spray a Bundt pan with baking spray.
Pour the melted butter into the prepared pan, spreading it evenly. Scatter the cranberries over the melted butter in an even layer and then sprinkle the brown sugar over the cranberries.
In a large bowl add all the ingredients for the cake – cake mix, eggs, water, vegetable oil, cardamom, orange zest and juice – and beat with a hand mixer on medium speed until combined.
Gently pour the batter into the Bundt pan and tap it down on the counter a few times to release any air bubbles. Bake in the preheated oven for 30-35 minutes, or until a cake tester inserted in the cake comes out clean.
Let the cake cool in the pan for 15 minutes before inverting onto a cake stand (or cake board) and let cool completely before slicing and enjoying.
Store leftovers in the refrigerator.
Recipe first appeared on Bead Yarn & Spatula
Bead Yarn & Spatula 
This looks delicious. I found a Cranberry Orange cupcake recipe that employs the whole orange 🍊. I double the recipe to make a cake out it. Check it out – cookplatefork.com/2023/09/13/orange-cranberry-quick-bread-with-orange-cream-frosting/