Cranberry Orange Bottom Bundt Cake Recipe
Moist yellow cake is filled with a cranberry and orange cheesecake mixture and topped with cream cheese icing for the perfect holiday dessert.
Servings: 10
Ingredients
Cake
- 1 box yellow butter cake mix
- 1 1/4 cup water
- 1/3 cup butter {melted}
- 3 eggs
- 1/4 cup sour cream
Cream Cheese Filling
- 8 oz. cream cheese {softened}
- 1/4 cup granulated sugar
- 1 egg
- 1 tbsp orange juice
- 1/2 cup dried cranberries
- zest 1 orange
Icing
- 1 can prepared cream cheese frosting
Instructions
- Preheat oven to 350 degrees.
- Spray bundt pan with nonstick cooking spray and flour. Set aside.
- To prepare cake batter: Combine cake mix, water, melted butter, eggs and sour cream to medium bowl and stir either by hand or with hand held mixer until well combined. Pour 2/3 of prepared batter into greased bundt pan.
- To prepare the filling: combine softened cream cheese and sugar and. Mix with wooden spoon or hand held mixer until creamy and smooth. Add egg and orange juice and mix. Stir in dried cranberries and orange zest by hand. Spoon filling over the middle section of cake batter in bundt pan {leaving some room between the filling and the edge of the pan on both sides} and top with remaining batter. Use a spatula to completely cover filling with batter.
- Bake in preheated oven for 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes and then invert onto cake plate and cool completely.
- Frosting: Remove frosting from container and put into a microwave safe bowl. Microwave on high for 20-25 seconds or until the frosting is thin enough to pour. Using a spoon pour frosting over your bundt cake and serve or store in refrigerator until ready to use.
Notes
You can keep the frosting in the container to microwave. Just be sure to get all of the foil cover off before warming in microwave.