This Bisquick Cranberry Orange Bundt Cake is the perfect Christmas Eve dessert. It’s bright, festive, and filled with nostalgia. The tart cranberries and citrus glaze make it a holiday baking classic. Serve it for Christmas brunch, dinner, or cozy gatherings. Your guests will want seconds.

Fresh cranberry bread pudding with a glazed icing and topping of whole cranberries, served on a decorative green plate with holiday greenery in the background.

Serves: 12
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Cooling Time: 1½-2 hours (Plus 2 hours if you are making the Sugared Cranberries)

Cake Ingredients:

2½ cups Bisquick mix
⅔ cup granulated sugar
½ cup unsalted butter, melted
3 eggs
¼ tsp ground cinnamon
¾ cup milk
½ cup apple sauce (any kind)
2 tsp vanilla extract
1 Tbsp orange zest
1½ cups fresh cranberries

Glaze & Topping Ingredients:

4 cups powdered sugar
¼ cup of fresh orange juice plus more if needed
1 tsp orange zest
1½ cups sugared cranberries- recipe here

Bisquick cranberry orange Bundt cake, ingredients, a stick of unsalted butter, milk, and a white pouring jar, vanilla extract and orange sugar and a blue measuring cup cinnamon and a cold, spoon applesauce and a silver bowl, Bisquick and a beige bowl with a wooden stick and a flowery patterned, red and white plate or three brown eggs and cranberries all on a Twill placemat on the countertops run by Festive Green decorations.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat your oven to 325°F. Lightly spray the bottom of a bundt cake mold with baking spray with flour to prevent sticking.

Step 2: In a large bowl, use an electric mixer to beat the eggs and sugar together until combined. Add in the melted butter, apple sauce, vanilla, ground cinnamon, and the milk. Finally, add the Bisquick mix and thoroughly combine. Fold in the cranberries and the orange zest. Pour the batter into the prepared bundt cake pan.

Fresh cranberries and orange zest being added to a batter in a mixing bowl for holiday baking.

Biscuit cranberry orange Bundt cake batter in a greased and flowered bun cake pan. Ready to be putting in the oven on the counter.

Step 3: Place the cake into the oven and bake it for 45 to 50 minutes. It’s ready when a toothpick inserted into the center comes out clean. Let it cool for 30-60 minutes, then use a sharp knife to loosen the sides of the cake from the pan. Once it’s cooled, remove it from the pan and let it rest on a cooling rack. Give it about an hour to cool completely before adding the glaze topping.

Step 4: To make the glaze, whisk together the fresh orange juice and powdered sugar. Gingerly fold in the orange zest. Drizzle the cooled cake with the glaze and top with fresh sugared cranberries. If you want more glaze on the cake than just double the recipe!

Mixing together powdered sugar, orange zestt, and orange juice in a white and red plate on a cutting board with a silver fork to make an icing

Iced orange icing drizzled over top of the biscuit cranberry orange Bundt cake on a green platter surrounded by festive decorations.

Fresh cranberry cake with icing, topped with whole cranberries, on a decorative plate, ideal for holiday gatherings, featuring a moist crumb and vibrant seasonal fruit.

Tips:

Sugared Cranberries Recipe Here!
Make sure the cake is completely cooled before adding the glaze.
Nutritional values do not include the sugared cranberries.
All baking and cooling times are approximate.

Bisquick Cranberry Orange Bundt Cake

Fresh cranberry coffee cake with icing, topped with whole cranberries, on a decorative plate, ideal for holiday gatherings, featuring a moist crumb and vibrant seasonal fruit.

This Bisquick Cranberry Orange Bundt Cake is the perfect Christmas Eve dessert.

Tara

2 30

Total Time 2 30

Servings

Ingredients

Cake Ingredients:

2½ cups Bisquick mix
⅔ cup granulated sugar
½ cup unsalted butter (melted)
3 eggs
¼ tsp ground cinnamon
¾ cup milk
½ cup apple sauce (any kind)
2 tsp vanilla extract
1 Tbsp orange zest
2 cups fresh cranberries

Glaze & Topping Ingredients:

4 cups powdered sugar
¼ cup fresh orange juice
1 tsp orange zest
1½ cups sugared cranberries; recipe located in Tips

Instructions

Preheat your oven to 325°F. Lightly spray the bottom of a bundt cake mold with baking spray with flour to prevent sticking.
In a large bowl, use an electric mixer to beat the eggs and sugar together until combined. Add in the melted butter, apple sauce, vanilla, ground cinnamon, and the milk. Finally, add the Bisquick mix and thoroughly combine. Fold in the cranberries and the orange zest. . Pour the batter into the prepared bundt cake pan.
Place the cake in the oven and bake it for 45- 50 minutes. It’s ready when a toothpick inserted into the center comes out clean. Let it cool for 30-60 minutes, then use a sharp knife to loosen the cake from the pan. Once it’s cooled, remove it from the pan and let it rest on a cooling rack. Give it about an hour to cool completely before adding the glaze topping.
To make the glaze, whisk together the fresh orange juice and powdered sugar. Gingerly fold in the orange zest. Drizzle the cooled cake with the glaze and top with fresh sugared cranberries.