Cranberry-Orange Pound Cake

16 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 40 Minutes

• Cake
• 1 box golden vanilla or yellow cake mix with pudding
• 1 box (4-serving size) vanilla instant pudding and pie filling mix
• 1 cup water
• ½ cup butter, softened
• 1 to 2 teaspoons grated orange peel
• 4 eggs
• 1½ cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
• Powdered sugar, if desired
• Orange Sauce, if desired
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• ½ cup orange juice
• ½ cup butter

1 Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.

2 In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.

3 Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Place heatproof plate upside down over pan; turn plate and pan over; remove pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.

4 In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.

1 Serving: Calories 200; Total Fat 8g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 70mg; Sodium 340mg; Total Carbohydrate 30g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2

Sweet Secret This moist and fruity cake can be frozen up to 2 months.

Sweet Secret Bake this fresh cranberry cake in a kugelhopf pan for a fancier look. You can find this fluted pan in specialty cookware stores.