Cranberry Bundt Cake

Sweet lemon zip and tangy cranberries blend together nicely in this creamy bundt cake. Add a little orange flavoring, extract, or juice to the whipped topping for a sweet citrus taste that complements cranberries beautifully.


  • 1 18.25-ounce box lemon cake mix
  • 1 3-ounce package cream cheese
  • ¾ cup milk
  • 4 eggs
  • 1 ¼ cups chopped cranberries
  • 4 eggs
  • ¼ cup sugar
  • Whipped topping
  1. Preheat oven to 350°F. Grease a bundt pan.

  2. In a large mixing bowl, combine cake mix, cream cheese, and milk. Beat for 2 minutes with an electric mixer.

  3. In a separate bowl, combine cranberries and sugar. Add eggs. Fold berry mixture into batter. Pour into bundt pan. Bake for 55 minutes.

  4. Serve slightly warm with a dollop of whipped topping.

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