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Cranberry Orange Cake

Here’s a bright and lovely addition for your dessert table! Mayonnaise is the secret ingredient that gives this cake its marvelous, moist texture. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min. + cooling
  • Makes
    14 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups mayonnaise
  • 4 large eggs
  • 1/4 cup orange juice
  • FILLING:
  • 1/3 cup whole-berry cranberry sauce
  • 1/4 cup cranberry juice
  • 4 teaspoons cranberry gelatin powder
  • 1/2 cup whipped topping
  • 1/2 teaspoon grated orange zest
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1/8 teaspoon almond extract
  • 1-1/2 cups whipped topping

Directions

  • In a large bowl, beat the cake mix, mayonnaise, eggs and orange juice until well blended. Transfer to two greased and floured 9-in. round baking pans.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  • For filling, in a large saucepan, bring cranberry sauce and juice to a boil; cook and stir until blended. Stir in gelatin powder until dissolved. Cool slightly; transfer to a small bowl. Refrigerate for 30 minutes or until mixture begins to thicken. Fold in whipped topping and orange zest.
  • For frosting, in a large bowl, beat cream cheese until fluffy. Add marshmallow creme and extract; beat until smooth. Beat in whipped topping.
  • Place one cake layer on a serving plate; spread with half of the filling. Top with remaining cake layer. Spread 2 cups frosting over top and sides of cake. Spread remaining filling over top of cake to within 1 in. of edges. Pipe remaining frosting around edge of cake. Store in the refrigerator.
Nutrition Facts
1 piece: 460 calories, 27g fat (9g saturated fat), 85mg cholesterol, 432mg sodium, 49g carbohydrate (32g sugars, 0 fiber), 4g protein.

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