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I took this recipe & gave it a BOOST!!!!!! I love the combination of cranberries & orange. I used the zest from a very large orange- the whole thing. Then I squeezed the juice from the orange into a measuring cup. Then put water in it to equal 1 cup. To that I added 1 tea. of vanilla. When you flip it over to take it out of the pan & its still pretty hot. You can sprinkle vanilla sugar over it. Or just dust it with the powder sugar after it cools. This is a keeper!

Great cake. I have made several of them. Easy, great tasting, and everyone has been very impressed. Last time I made it instead of the orange sauce. I made a glaze of orange juice and powdered sugar and poured on warm cake. We really liked it that way.

I made this cake at Christmas last year, and out of three other cakes at our family’s gathering, this one went fastest. I used orange juice instead of water for more intenst orange taste and baked it in a 9″x13″ pan. Yummy!

My son, daughter-n-law & grandson Loved it! The sauce added an extra UMP to the recipe. I ALWAYS have a box of Betty Crocker cake mix in my trusty pantry.

My mother and sister are allergic to orange, but not lemon. So I substituted Lemon juice (from fresh lemons) for the orange juice and lemon zest from fresh lemons instead of the orange zest. There was also like 1/8 cup of lemon juice left over from getting the 1/2 cup needed for the sauce, so I used that as part of the 1 cup of water needed in the pound cake recipe. This turned out wonderful. My whole family ate it in one setting with the warm lemon sauce!

I baked this cake last year and took to my office, as of today, they are still asking for more!!! It’s really delicious.

Our favorite cake. I did add the the zest of the entire orange and used the juice too. I also added chopped walnuts into the bundt pan before adding the cake mix. Made a simple powdered sugar and orange juice glaze. Very fresh, moist and light, perfect for spring.

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