Cranberry Orange Bundt Cake

• 1 box yellow cake mix (I use Duncan Hines but any will work)
• 1 small box vanilla instant pudding
• 1 cup water
• 1/2 cup butter softened
• 3 teaspoons grated orange peel
• 4 eggs
• 1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
• Powdered sugar for dusting

1. Preheat oven to 325°F. Grease and flour 12-cup bundt pan, or spray with baking spray with flour. I use Baker’s Joy or Pam for baking
2. Beat all ingredients except for cranberries and powdered sugar with mixer on low speed 30 seconds, scraping bowl constantly.
3. Increase speed to medium for 2 minutes, scraping bowl occasionally.
4. Fold in cranberries. Scrape into prepared pan.
5. Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack in the pan. Then remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.

In the picture, I added fresh cranberries around the cake and sprinkled with powdered sugar. I do not make a glaze for it. The cake plate is my grandmother’s, and I love it.