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Cranberry Layer Cake


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Rate this recipe 4.5/5 (20 Votes)


  • 1 package white cake mix (regular size)
  • 1-1/3 cups water
  • 1/3 cup canola oil
  • 3 eggs
  • 1 tablespoon grated orange peel
  • 1 cup fresh or frozen cranberries, thawed and coarsely chopped
  • 1 cup finely chopped walnuts
  • 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
  • 1/2 cup butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • 1/4 cup finely chopped walnuts


Adapted from


Step 1

* In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

* Stir in cranberries and walnuts. Pour into two greased and floured 9-in. round baking pans.

* Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

* In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and orange peel; beat until blended.

* Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers.

Yield: 12 servings.

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