Orange Cranberry Cake with Warm Orange Butter Sauce - Chicago News and Weather | FOX 32 News

To save some fat and calories, the cake is just as tasty on its own without the butter sauce! It’s a great nod to the season and can be made ahead so you are ready when guests arrive!

Active Time: 20 minutes
Total Time: 1 hour 20 minutes
Amount: 15 servings

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package Jewel® Instant Vanilla Pudding & Pie Filling
1 ¼ cups Jewel ® Orange Juice, divided
½ cup Jewel ® Natural Applesauce
½ cup Jewel ® Butter, divided
4 Jewel ® Large Eggs
1 teaspoon Jewel ® Ground Cinnamon
2 cups fresh or frozen cranberries (do not thaw if frozen)
¾ cup Jewel ® Heavy Whipping Cream
1 cup Jewel ® Granulated Sugar
1 teaspoon Jewel ® Vanilla Extract

Directions:

1. Melt ¼ cup butter. In large mixing bowl, combine cake mix, pudding mix, orange juice, applesauce, melted butter, eggs and cinnamon. Beat 2 minutes at medium speed with electric mixer, scraping bowl several times.
2. Gently fold cranberries into batter; transfer to a greased Bundt® pan. Bake in a preheated 350°F oven 1 hour or until knife inserted in center comes out clean. Remove from oven and allow to cool 15 minutes in pan. Remove from pan and cool completely.
3. In small saucepan, melt remaining ¼ cup butter over medium heat. Stir in sugar, whipping cream and orange juice. Bring to a boil, stirring constantly; boil 2 minutes. Remove from heat and stir in vanilla. Serve warm with cake.

Note: Cake and butter sauce can be made a day ahead. Reheat the butter sauce slowly in the microwave until warmed and butter is melted.

Nutritional Information:
Serving Size 1/15 of recipe; Calories 330; Total Fat 13g; Saturated Fat 7g; Cholesterol 85mg; Sodium 380mg; Carbohydrates 52g; Fiber 2g; Protein 4g

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