Cranberry Orange Bundt Cake

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  • baking spray
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • ⅔ cup orange juice
  • 1 tablespoon baking powder
  • 2 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups fresh cranberries
  • 1 orange, zested


Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.

Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

Cook’s Note: If the cake resists coming out of the pan after baking, wait 15 minutes and try again.

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