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5 from 1 vote

Cranberry Orange Almond Pound Cake

An easy recipe for a festive Bundt cake to serve during the holidays! Made with a cake mix and added fresh cranberries and orange zest for that extra special flavor.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 people
Calories 343kcal


For the cake

  • 1 package pound cake mix
  • 1 cup water
  • 1 ½ sticks unsalted butter, melted ¾ cup
  • 1 tablespoon orange zest
  • ¾ cup fresh cranberries

For the glaze

  • ½ cup powdered sugar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest


For the cake

  • Mix first 3 ingredients until combined. Do not over mix. Stir in zest and cranberries. Pour into a greased 5-cup Bundt pan. Bake at 350°F for 55-60 minutes or until a toothpick inserted in cake comes out clean. Let cool.

For the glaze

  • Stir together glaze ingredients until smooth. Drizzle over cake.
  • Garnish with sugared cranberries and fresh mint (optional).


Calories: 343kcal | Carbohydrates: 50g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 481mg | Potassium: 51mg | Fiber: 1g | Sugar: 28g | Vitamin A: 438IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 1mg