Just going to throw out that this is the first Bundt cake recipe I’ve ever shared!! As much as I love making layer cakes, sometimes it’s nice to make other types of desserts. That is where this orange cranberry Bundt cake comes in.

While pulling together my baking holiday gift guide, I stumbled across the most stunning Bundt pan.

While I don’t REALLY have any room in my kitchen for it, I bought it anyways! What can I say, my impulse control is a work in progress.

I treated myself to this fancy new Bundt pan in hopes it would inspire me to make something new.

Clearly my plan worked, and the extra bag of cranberries in my fridge guided me toward this unique holiday flavor combo.

Less Common Holiday Flavors

When I think of Christmas, my first though isn’t orange and cranberry.

I usually think of chocolate and peppermint, or even eggnog!

That’s why my past holiday cakes (like my almond Christmas lights cake, or my hot cocoa cake) haven’t really played around with these flavors.

But in the midst of heavy holiday dinners, it’s nice to have a refreshing, tart dessert.

I’m not really giving cranberries enough credit. They are an important part of most holiday dinners, and they are seasonally relevant.

I think most people would be sad if they were missing from Thanksgiving or Christmas dinner.

I’m not the biggest fan of cranberry sauce, but I do love baking with cranberries.

They also make the most beautiful garnish when they’re sugared!

I love decorating cakes in a way that lets you know what flavor is hiding inside.

That’s why I topped this orange cranberry Bundt cake with loads of sugared cranberries and orange slices 🙂

The Bundt Pan

The final component of this Bundt cake recipe is the pan you use.

That’s the fun of making a Bundt cake, it’s shape is solely reliant on the pan it bakes in.

I think most people have their tried and true Bundt pans, and I totally respect that. They’re those iconic curved pans we grew up with, with short grooves and fluted edges.

This recipe will work great in just about any Bundt pan, as long as it has a capacity of at least 10 cups.

Most 10-inch Bundt pans can hold this much batter.

To make this Bundt cake, I used my Nordic Wear heritage Bundt pan, which has deep, beautiful grooves.

One word of advice, if you use a Bundt pan with a fun design or deep grooves, be sure you butter and flour them SUPER WELL before adding your batter.

Make sure you get a thin layer of butter into every nook and cranny.

It sounds dramatic, but you’ll thank yourself later when your gorgeous Bundt cake pops right out of the pan.

Tips to Make the Best Orange Cranberry Bundt Cake

• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake turns out tender and fluffy.
• Bake time can vary a lot based on your Bundt pan, so keep an eye on your cake and check in every 5 minutes once it’s been in the oven for 55 minutes.
• To prevent the cranberries from floating to the top of the Bundt cake, give them a rough chop and toss them in flour before adding them into the batter.
• To ensure the cranberries are evenly distributed throughout the cake once it’s baked pour 1/3 of the batter into the pan and add half the cranberries. Repeat this, then top with the rest of your batter.
• Butter and flour or grease your Bundt pan really well to help your Bundt cake pop out easily once it’s baked.
• Use a serrated knife to level the bottom of your Bundt cake once it’s fully cooled to help it sit flat on your cake stand or plate.

Let Me Know What You Think!

If you try this orange cranberry Bundt cake recipe, I’d love to hear what you think of it!

Please leave a rating, and let me know your thoughts by sharing a comment.