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Cranberry-Orange Mini-Bundt Cakes

Cranberry-Orange Mini-Bundt Cakes
Makes:
12 mini cakes
Prep Time:
20
minutes
Total Time:
70
minutes
based on
34 reviews
Add this recipe for Cranberry-Orange Mini-Bundt Cakes to the list of heartfelt holiday gift ideas. With seasonal favorites, such as chocolate mini morsels, plump cranberries, and a hint of citrus, these little cakes are artfully topped with a sweet, snow-like glaze. Easy to make and elegantly presented, these festive treats are joyfully delicious.

In this recipe:


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Ingredients:

  • Nonstick cooking spray with flour
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3 large eggs
  • 2 tablespoons finely grated orange peel
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 1 cup fresh cranberries, coarsely chopped or 1 cup sweetened dried cranberries
  • Glaze (recipe follows)

Directions:

PREHEAT oven to 350° F. Spray two 6-cake mini-Bundt cake pans with nonstick cooking spray with flour.

COMBINE flour, baking powder and salt in large bowl.

BEAT sugar and butter in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in orange peel and vanilla extract. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Stir in morsels. Fold in cranberries. Spoon into prepared pans, filling 3/4 full.

BAKE for 18 to 20 minutes or until wooden pick inserted in cake comes out clean and cakes are golden. Cool in pans on wire racks for 10 minutes. Invert pans onto wire racks to release cakes. Cool completely. Drizzle with Glaze.

FOR GLAZE:
MICROWAVE
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Premier White Morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Whisk in 1/4 cup orange juice and 1 teaspoon grated orange peel. (Mixture will initially get firm, but as you keep stirring, it will get smooth. Add more orange juice if needed.)


Reviews:

Review This Recipe
  •  Star(s)

    great flavor

    Kelli Sieber from LANCASTER, NY

    The orange and cranberry flavors blend so nicely. Delicious.

  •  Star(s)

    Cranberry-Orange Mini Bundt Cakes

    LeeAnne McGirt from Maysville, NC

    Very good! I added 1/2 cup walnuts to the mix. They came out of pan well and very moist, fruity taste.

  •  Star(s)

    cranberry cake

    carol pruss from Rossford, OH

    It was so easy that my granddaughter wants to make it for her mom.

  •  Star(s)

    cranberry orange

    Julio Somoza from Kailua, HI

    So easy to make.

  •  Star(s)

    Fit for a Prince

    Sister Ayesha Bey from SEWELL, NJ

    This is a very delicious and simple recipe. I made this recipe for my grandson and he loved it.

  •  Star(s)

    Awesome flavor

    Kayla Haas from Leavenworth, KS

    This recipe was very flavorfull. It caught my eye and i was excited to make it right away since i had all of the ingredients already in my kitchen! I do not own a mini bundt pan, and if you don't...don't fret! They came out just fine in a cupcake pan...and there are more to share! The glaze tops these treats off just perfectly.

  •  Star(s)

    Oh My Gosh

    Sandie Gonzales from Wildomar, CA

    This is a recipe that I made as cupcakes because I don't have the mini bundt pans. It was no more difficult than cupcakes but ever so tasty. My four grandbabies got involved and loved helping grate orange peel and stirring the chocolate chips. You have to try it to belive it!

  •  Star(s)

    cranberry-orange mini-bundt cake

    julie gelski from HEMLOCK, MI

    SIMPLE,YOU'LL LOVE THIS,FABULOUS CAKE,ALL OCASSIONS,WHAT GREAT FLAVOR!

  •  Star(s)

    Nice

    KATHY GREEN from South Daytona, FL

    a wonderful idea for individual desserts. tasted great too.

  •  Star(s)

    Cranberry-Orange Mini-Bundt Cakes

    Donna DeFilippo from Pataskala, OH

    The cake is moist and has a balanced blend of flavors.The orange glaze was delicious.

  •  Star(s)

    the bomb

    michelle hanold from Rhinelander, WI

    this recipe is the bomb..... very tasty

  •  Star(s)

    gone in a minute

    Svetlana Velichko from ANTELOPE, CA

    I made these bundt cakes to my parents house. I left the table for a minute and when i came back i only found crumbs on the plate. I gotta say the crumbs were pretty good.

  •  Star(s)

    Cranberry-Orange Mini-Bundt Cakes

    Kathy Halley from GALLIPOLIS, OH

    These are great! My grand-daughter and I made these for a recent family dinner. Everyone loved them.

  •  Star(s)

    A Big Hit

    Belinda Hiemstra from HOMER, NY

    I made these for Easter Sunday dessert. They were fabulous, so moist. I did not have two of the mini bundt pans so I used one mini and one micro mini that had twelve bundts in it and that worked out fine. Will surely make this again.

  •  Star(s)

    Mini Bundt Cakes were a huge hit

    Michelle Reade from RAYNHAM, MA

    I had my girlfriend and her husband over for the weekend. I made these for brunch Sunday morning. They were a huge hit. And they were very easy to make.

  •  Star(s)

    Cranberry-Orange Mini-Bundt Cakes

    Angela Ebel from TROY, MI

    This recipe turned out really dry, not sure what happened. I followed the directions exactly I even used more buttermilk because the batter was extremely thick, maybe I baked it too long.I made this for Easter and nobody liked it. Thank goodness I had made a cheesecake! I won't make this one again.

  •  Star(s)

    cranberry-orange mini bunt cakes

    Deborah Valles from Chicago, IL

    This was a big hit! Since all I had were mini angel food cake pans, I filled them only half way. They baked in about 17 minutes. The frosting/glaze was easy and tasty!

  •  Star(s)

    Cranberry-Orange Mini-Bundt cakes

    Mary Dempster from HUNTINGTON BEACH, CA

    We had these for part of our dessert yesterday at our Easter dinner. They were a great success. The flavor combinations were superb but the orange glaze really hit the spot. All the cooks there wanted the recipe for the glaze because it was so versatile and can be used on many different items. Thank you for a keeper recipe.

  •  Star(s)

    Cranberry-Orange Mini-Bundt cakes

    Mary Dempster from HUNTINGTON BEACH, CA

    We had these for part of our dessert yesterday at our Easter dinner. They were a great success. The flavor combinations were superb but the orange glaze really hit the spot. All the cooks there wanted the recipe for the glaze because it was so versatile and can be used on many different items. Thank you for a keeper recipe.

  •  Star(s)

    Don't make it as one whole cake

    Beverly LaFrance from FLORESVILLE, TX

    I guess that making smaller cakes is the key to getting it right. I made one large bundt pan cake and it turned out so crumbly that I was embarrassed in front of my company. The icing hardened and was stuck to the plate. I guess making smaller cakes or even cupcakes is the key to making this recipe successful.

  •  Star(s)

    Cran Orange Mini Bundt Cakes

    Pam Camilleri from Sharbot Lake, ON

    I enjoyed the flavour of the Bund Cakes, but the texture was a little tough. I followed the instruction to a "T" maybe I did something wrong. I will try them again as I did enjoy the flavour.

  •  Star(s)

    I Love These!!!

    Amy Waters from LOCKPORT, NY

    These are so easy and good. I made them at Christmas time to add to cookie plates I gave as gifts. I highly recommend this recipe!

  •  Star(s)

    Cranberry Orange Mini-Bundt Cakes

    HELGA LANGE from CHEROKEE VILLAGE, AR

    What a great recipe and just as I found about 1 cup of fresh cranberries in my vegetable bin in perfect condition since Thanksgiving! The only change I made is using frozen orange juice concentrate in lieu of the grated orange peel called for in the recipe and I baked the batter in mini loaf pans.

  •  Star(s)

    cranberry orange bunt cake

    PATRICIA Hopton from CARMICHAELS, PA

    This is one of the cakes I would make.It has the right kind of fruit too give it a sweet and tart taste.Ithink my family and friends would like it.

  •  Star(s)

    Very good & citrusy tasting!

    Toni Weidman from NEW PORT RICHEY, FL

    These were excellent. I don't own mini-bundt pans so I made muffins and glazed them. I didn't use the white chocolate morsels either; I find them too sweet.

  •  Star(s)

    Great recipe, new favorite glaze

    Ruth Greaven from MARLBORO, NY

    This recipe was easy and VERY tasty. I used it in muffin tins since I don't have the mini bundts and it worked very well. The glaze is absolutely AMAZING!!! I have used it on several other dessert recipes and it is great on each thing I have tried it on. So much more taste and a much better texture than the usual powdered sugar based ones!!!! Kudos!!

  •  Star(s)

    Mother Son Baking Off

    Lynn Wilfong from HILLSBOROUGH, NC

    When my son saw the recipe for this he asked if he could help. The mini-bundt cakes were so much fun to make and they were so pretty. Our family really enjoyed them. And my daughter and husband were surprised to find my son helping out.

  •  Star(s)

    Cranberry-Orange Mini-Bundt Cakes

    ELMA RODNEY from COLUMBIA, SC

    These are so so good! My husband and I worked together... I made the mess - he cleaned up the mess - We enjoyed our efforts together. I shared an early valentine treat with my physical therapy ladies on my last visit today.

  •  Star(s)

    Excellent

    rebecca dandridge from MOUNT DORA, FL

    I took for thanksgiving dessert it was a hit. You could taste the mini chocolate morsals the orange and cranberry. It was an easy recipe. Thanks so much

  •  Star(s)

    Beautifully simple!

    Ada Cowan from LAKE FOREST, CA

    Even though I'm not a big fan of the fruit/chocolate combination, I have to give this cake 5 stars! It's a very easy recipe to follow and the finished product is beautiful! I made it in a regular bundt pan and had to bake it for 65 minutes. My boyfriend LOVED it!!!

  •  Star(s)

    Fall favorite

    Mary Gustafson from LINDENHURST, IL

    This is becoming one of my standbys. I love the orange and cranberry combination. Hint: After spraying the pan use a silicone brush to get the pan spray in all of the cracks and corners, cakes will pop our perfectly.

  •  Star(s)

    Cranberry-Orange Mini-Bundt Cakes

    Ruth Minsk-Whitehead from OCALA, FL

    These are wonderful. I love the combination of orange and cranberry. This recipe is a keeper.

  •  Star(s)

    Cranberry Orange muffins

    Louetta Nicolle from TORRANCE, CA

    I made these today but, I do not have any Mini Bundt pans so I used the large muffin tins, I made 6 and drizzled the glaze over them and they turned out wonderful. I will certainly make these again

  •  Star(s)

    Cranberry-Orange Mini-Bundt Cakes

    Phyllis Minich from BUTLER, PA

    I was looking in the cabinet for something to make for dessert and found a package of dried cranberries, so I came to this site to see if I could fine something different to try. Found this and decided to make it. Was very good. Everyone enjoyed it. I plan on making this in the fall and for holidays. Really good.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 430
  • Calories from Fat: 150
  • Total Fat: 17g (26% of DV)
  • Saturated Fat: 10g (50% of DV)
  • Cholesterol: 85mg (28% of DV)
  • Sodium: 330mg (14% of DV)
  • Carbohydrates: 64g (21% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 36g
  • Protein: 6g
  • Vitamin A: 8% of DV
  • Vitamin C: 4% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Cranberry-Orange Mini-Bundt Cakes

Ingredients

  • Nonstick cooking spray with flour
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3 large eggs
  • 2 tablespoons finely grated orange peel
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 1 cup fresh cranberries, coarsely chopped or 1 cup sweetened dried cranberries
  • Glaze (recipe follows)

 

Directions

PREHEAT oven to 350° F. Spray two 6-cake mini-Bundt cake pans with nonstick cooking spray with flour.

COMBINE flour, baking powder and salt in large bowl.

BEAT sugar and butter in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in orange peel and vanilla extract. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Stir in morsels. Fold in cranberries. Spoon into prepared pans, filling 3/4 full.

BAKE for 18 to 20 minutes or until wooden pick inserted in cake comes out clean and cakes are golden. Cool in pans on wire racks for 10 minutes. Invert pans onto wire racks to release cakes. Cool completely. Drizzle with Glaze.

FOR GLAZE:
MICROWAVE
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Premier White Morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Whisk in 1/4 cup orange juice and 1 teaspoon grated orange peel. (Mixture will initially get firm, but as you keep stirring, it will get smooth. Add more orange juice if needed.)

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