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Ingredients

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Directions

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  • Heat oven to 350°F. Coat a 10-cup fluted tube pan with cooking spray; set aside. In a large bowl combine the cake mix, orange peel, water, oil, and egg whites. Beat with an electric mixer on low to medium speed for 30 seconds until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared pan. Spoon cranberry sauce over batter in small mounds. Use the tip of a knife to swirl into batter.

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  • Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely. Wrap with plastic wrap and store at room temperature overnight. In a small bowl stir together the powdered sugar and orange juice. Transfer to a small resealable plastic bag. Chill overnight.

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  • To serve, snip a small hole in one corner of the bag and drizzle icing over cake. Let stand 1 to 2 hours before serving.

Nutrition Facts

288 calories; 10 g total fat; 1 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 1 mg cholesterol; 308 mg sodium. 106 mg potassium; 48 g carbohydrates; 2 g fiber; 10 g sugar; 3 g protein; 0 g trans fatty acid; 49 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 0 mg iron;

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