Rating: 4 stars
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  • 4 star values: 1
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  • 1 Rating
Source: Midwest Living


Recipe Summary

25 mins
10 mins
25 mins
1 hr


Ingredient Checklist
Cream Cheese Frosting:


Instructions Checklist
  • Rinse cranberries in cold water; drain. Coarsely chop cranberries; set aside. Grease and flour two 8x1-1/2-inch or two 9x1-1/2-inch round cake pans. Set aside.

  • In a large mixing bowl combine cake mix, the water, oil and eggs. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Fold in cranberries, 1 cup pecans, and the orange peel. Divide between prepared pans, spreading evenly.

  • Bake in a 350 degree F oven for 25 to 30 minutes for the 9-inch layer or 30 to 35 minutes for the 8-inch layer or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool completely on wire racks.

  • Place one layer on a serving plate. Spread with some of the Cream Cheese Frosting. Top with the second layer. Spread top and sides of cake with remaining frosting. Sprinkle with the 1/4 cup pecans. Serve immediately or cover loosely and store in the refrigerator. Let chilled cake stand at room temperature about 30 minutes before serving. Makes 12 servings.

Cream Cheese Frosting:
  • In a large mixing bowl, cream cheese, softened; butter, softened; and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in enough powdered sugar to reach spreading consistency. Stir in finely shredded orange peel. Makes about 3-1/4 cups.

Nutrition Facts

657 calories; fat 34g; cholesterol 94mg; saturated fat 12g; carbohydrates 86g; mono fat 14g; poly fat 5g; insoluble fiber 2g; sugars 68g; protein 6g; vitamin a 534.5IU; vitamin c 3.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0.2mcg; sodium 424mg; potassium 140mg; calcium 101mg; iron 1.4mg.