Cranberry Butter Cake
This Cranberry Butter Cake is a rich, buttery dessert with a cream cheese layer, bright fresh cranberries, and a hint of orange for a festive, easy-to-make treat perfect for holidays or family gatherings.
Print
Pin
Servings: 12
Ingredients
- 1 15.25 oz package yellow cake mix
- 3 large eggs divided
- 1 c unsalted butter melted, divided
- 1 8 oz package cream cheese room temperature
- 1 tbsp orange juice
- 1 tsp orange zest
- 1 1/2 tsp vanilla extract
- 1 16 oz package powdered sugar
- 2 c fresh cranberries
Instructions
Prepare the oven and baking dish.
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Prepare the cake base.
- In a large mixing bowl, beat 8 tbsp (1 stick) of the melted butter together with 1 egg. Add the yellow cake mix and beat until fully incorporated.
Transfer the base to the baking dish.
- Spread and press the cake mixture evenly into the prepared baking dish. Set aside.
Prepare the cream cheese layer.
- In a separate large bowl or stand mixer, beat the softened cream cheese until light and fluffy. Add the remaining 2 eggs and beat until fully incorporated.
Add the remaining wet ingredients.
- Mix in the remaining melted butter, vanilla extract, orange juice, and orange zest until smooth.
Incorporate the powdered sugar.
- Add the powdered sugar in batches, beating well after each addition, until the mixture is smooth and fully combined.
Assemble the cake.
- Drop spoonfuls of the cream cheese mixture over the cake base. Spread carefully and gently into an even layer.
Add the cranberries.
- Scatter the fresh cranberries evenly over the surface of the cream cheese mixture and lightly press them into the top.
Bake the cake.
- Place the baking dish in the oven and bake for 40 to 50 minutes, or until the center is just set but still slightly jiggly.
Cool before serving.
- Remove the cake from the oven and allow it to cool before serving.
Notes
To make this Cranberry Butter Cake gluten free, replace the yellow cake mix with a certified gluten-free yellow cake mix. Also confirm that the powdered sugar, vanilla extract, and all packaged ingredients are certified gluten free and free from cross-contamination if needed for strict dietary requirements. Because gluten-free cake mixes can vary slightly in texture, press the base mixture gently and evenly into the pan, and monitor the baking time closely, as the cake may bake a little faster or slower depending on the mix used.