This cake is easy to make and is a favorite in my family to have at holiday gatherings! You just can’t get enough of the butter sauce, and it goes great with ice cream on the side!
Cranberry-Orange Pound Cake
(1990’s-era Betty Crocker recipe)
1 pkg golden vanilla or yellow cake mix
1 pkg (4-serving) vanilla instant pudding mix
1 c. water
1/2 c. margarine or butter, melted
1 tsp. grated orange peel
1 1/2 c. fresh or frozen cranberries
Orange Butter Sauce
1 c. sugar 1/2 c. orange juice
1 T. flour 1/2 c. butter (not margarine)
Heat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Beat dry cake mix, dry pudding mix, water, margarine, orange peel, and eggs in large bowl with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes. Fold in cranberries (I like to thaw and chop them up some before. Spread in pan. Bake for 60 to 70 min or until cake springs back when touched. Cool 10 minutes.
Mix flour and sugar for butter sauce in 1-qt saucepan. Stir in orange juice and add butter. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve warm over cake slices.
Submitted by Rebecca!