I can only guess that this is the busiest time of the year for our ovens. Pies, cakes, cookies… you name it, it’s being done in households everywhere. While some people are happy buying a pie at the store and calling it a day, I wouldn’t be the stiletto lunch mom if I didn’t make my own; at least semi-homemade.
My grandmother used to make this recipe from scratch for us every Christmas; but I’ve Americanized it a bit and made it with a few shortcuts for all of you to enjoy. It is a nice alternative to all the pie baking going on… and I guarantee it will be an instant hit this holiday season. The good news is that you don’t have to be an experienced baker like my grandmother. That’s right, the “cake” is out of the box but the add-ins make it almost like my grandmother’s.
Abuela’s Cranberry-Orange Bundt Cake With Cream-cheese Frosting
Yield: 1 Bundt cake
(you can double recipe and make a tall Bundt)
Ingredients:
• 1 Box Yellow Cake Mix
• 4 eggs
• 1 Cup Orange Juice
• ½ tsp Orange Extract (optional)
• ½ Cup Cranberry Sauce (non jellied)
• 2 TB vegetable oil
Directions:
• Pre-heat oven to 350F. Grease Bundt pan (or spray).
• In a mixing bowl, beat eggs, orange juice, orange extract, vegetable oil and cranberry sauce. Then add yellow cake mix. Mix well until clumps disappear.
• Pour into Bundt pan. Bake 39-45min until top is golden brown. Allow cooling.
Frosting Ingredients:
• 8 Ounces cream cheese, softened
• ½ Cup confectioners’ sugar
• 1 TB pure vanilla extract
• 3 TB half & half
Directions:
• In a mixing bowl, combine softened cream cheese, confectioner’s sugar and vanilla. Mix until combined.
• Add half and half, stirring to combine.
• Pour frosting over the cooled cake.
• Slice & Enjoy!
Laura Fuentes is the Chief MOM at MOMables™. A wife, mother of 3 and a lunch enthusiast who insists on healthy, wholesome food for her family.
