Bisquick Cranberry Orange Bundt Cake
This Bisquick Cranberry Orange Bundt Cake is the perfect Christmas dessert!
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.
Notes
Nutritional values do not include the sugared cranberries.
Nutrition
Calories: 317kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 343mg | Potassium: 114mg | Fiber: 1g | Sugar: 32g | Vitamin A: 346IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
