Cranberry Orange Pecan Cake

Grease and flour 2 round cake pans In a large mixing bowl, combine cake mix, orange juice, oil, and eggs. Beat on low speed for 30 seconds, then beat on high for 2 minutes. Fold in cranberries and pecans. Pour into the 2 prepared pans, spreading the batter evenly. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn the cakes out of the pans and allow to cool completely. While the cake cools, make the frosting. Combine the first 5 frosting ingredients in a mixing bowl and mix until well combined. Add the powdered sugar a little at a time until the frosting is a spreading consistency. Spread a little frosting on a cake plate and place the first cake layer on the frosting to secure it. Frost the top of the first layer. Place the second layer on top of the first. Frost the top and sides with remaining frosting. Before the frosting dries, sprinkle the top with the remaining pecans.

Desserts

Ingredients

FOR THE CAKE:

2 C fresh cranberries, rinsed and chopped
1 package white cake mix
1 C orange juice

1/3 C of The Olive Bin's Orange Olive Oil

2 eggs
3/4 C chopped pecans
FOR THE FROSTING:

8 oz cream cheese, softened
1/4 C butter
2 T of The Olive Bin's Cranberry Pear Balsamic Vinegar
2 T Jellied Cranberry Sauce (smooth, not chunky)
1 tsp vanilla
4 1/2-5 1/2 C powdered sugar
1/4 C chopped pecans for garnish

Directions

Grease and flour 2 round cake pans
In a large mixing bowl, combine cake mix, orange juice, oil, and eggs. Beat on low speed for 30 seconds, then beat on high for 2 minutes. Fold in cranberries and pecans. Pour into the 2 prepared pans, spreading the batter evenly.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn the cakes out of the pans and allow to cool completely. While the cake cools, make the frosting.
Combine the first 5 frosting ingredients in a mixing bowl and mix until well combined. Add the powdered sugar a little at a time until the frosting is a spreading consistency. Spread a little frosting on a cake plate and place the first cake layer on the frosting to secure it. Frost the top of the first layer. Place the second layer on top of the first. Frost the top and sides with remaining frosting. Before the frosting dries, sprinkle the top with the remaining pecans.

Additional Info

This recipe can also be made in a 9x13 pan if you’re not going fancy. If so, you will only need half the frosting!

Associated Products

Fused Orange

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Cranberry Pear White Balsamic

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