This Festive Cranberry Upside-Down Bundt Cake with Orange Zest is a deliciously simple holiday dessert. Featuring a caramelized cranberry topping with a hint of orange flavor, this cake is bright, moist, and full of seasonal flavors, perfect for any holiday gathering.
Ingredients:
Topping:
- ½ cup melted butter
- 1 cup brown sugar
- 1½ cups fresh cranberries
Cake:
- 1 box yellow cake mix
- 1 cup orange juice
- ⅓ cup vegetable oil
- 3 large eggs
- Zest of 1 orange (optional, for extra flavor)
Directions:
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to ensure the cake releases smoothly after baking.
Step 2: Create the Cranberry Topping
Pour the melted butter into the bottom of the bundt pan. Sprinkle the brown sugar evenly over the butter, then add the cranberries in an even layer.
Step 3: Prepare the Cake Batter
In a large mixing bowl, combine the cake mix, orange juice, vegetable oil, eggs, and orange zest (if using). Beat on medium speed for about 2 minutes, until the batter is smooth and well-blended.
Step 4: Assemble and Bake
Carefully pour the prepared cake batter over the cranberry mixture in the bundt pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool and Invert
Allow the cake to cool in the pan for 10 minutes. Place a serving plate over the bundt pan, then carefully invert the pan to release the cake. Lift the pan gently to reveal the beautiful cranberry topping.
Step 6: Serve
Serve the cake warm or at room temperature, perfect with a cup of coffee or as a festive dessert after dinner.
Serving and Storage Tips:
- Serving: Top with whipped cream or a scoop of vanilla ice cream for added richness.
- Storage: Cover and store any leftovers at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: To freeze, wrap individual slices in plastic wrap and place in an airtight container for up to 3 months. Thaw in the fridge overnight.
Helpful Notes:
- Tartness Adjustment: If you prefer a sweeter topping, mix the cranberries with an extra tablespoon of sugar before adding to the pan.
- Cake Mix Variations: Swap yellow cake mix for a spice cake mix for added warmth, or use a white cake mix for a lighter flavor.
Frequently Asked Questions:
- Can I use frozen cranberries?
Yes, frozen cranberries work well; just add them directly to the pan without thawing to avoid excess moisture. - What can I use instead of orange juice?
Water or apple juice can substitute for orange juice, though orange juice enhances the holiday flavors beautifully. - Why did my cranberries stick to the pan?
Be sure to grease the pan well and pour the melted butter and sugar evenly to prevent sticking. - Can I make this cake gluten-free?
Yes, use a gluten-free cake mix and check other ingredients to ensure they’re gluten-free. - How do I keep the cake moist?
The orange juice in the batter keeps it moist, and covering the cake when storing helps retain its softness.
This Easy Cranberry Upside-Down Bundt Cake is a vibrant and flavorful dessert that’s perfect for the holidays, with a sweet and tart cranberry topping that shines on any dessert table. Enjoy!