Easy Orange Cranberry Dessert Food

EASY ORANGE-CRANBERRY DESSERT

Easy Orange-Cranberry Dessert image

Frozen pound cake makes for quick assembly of an eye-catching trifle filled with fresh flavor.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 12

Number Of Ingredients 10

Ingredients

1 package (3 ounces) vanilla pudding and pie filling mix (not instant)
2 cups milk
1 cup whipping (heavy) cream
1 tablespoon powdered sugar
1 package (10.75 ounces) frozen pound cake, thawed
1/4 cup orange-flavored liqueur or orange juice
3/4 cup frozen cranberry-orange sauce (from 12-ounce container), thawed
1 cup fresh raspberries
1 can (11 ounces) mandarin orange segments, drained
Additional fresh raspberries, if desired

Steps:

Mix pudding mix and milk in 2-quart sauce-pan. Heat to boiling over medium heat, stirring constantly; remove from heat. Place plastic wrap directly on pudding. Refrigerate 2 hours or until completely cooled.
Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Fold 1/2 cup of the whipped cream into the pudding.
Cut pound cake into 1/2-inch slices; cut each slice crosswise in half. Arrange about one-third of the cake pieces in bottom of bowl with slanted side, or arrange one-half of the cake pieces in bottom of bowl with straight side. Sprinkle with 2 tablespoons of the liqueur. Spread about one-third or one-half of the cranberry-orange sauce over cake pieces. Top with half each of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over fruit. Repeat layers with remaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving. Garnish with additional raspberries.

Nutrition Facts : Calories 280, Carbohydrate 24 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 100 mg

CRANBERRY ORANGE CAKE

Cranberry Orange Cake image

A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.

Provided by Bringhomethebakin'

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11

Ingredients

baking spray
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
4 eggs
⅔ cup orange juice
1 tablespoon baking powder
2 ½ teaspoons vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1 orange, zested

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 60.3 g, Cholesterol 62 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 242.6 mg, Sugar 36.5 g

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