This Cranberry Orange Bundt cake is so simple and bursting with flavor. Wonderful combination of fresh tart Cranberries and lightly sweetened Orange creates a moist and delightful cake. We're not kidding when we say that you won't be able to get enough of this Cake. The perfect eggless Cake for breakfast, snacking or dessert. Perfect recipe for all new Instant-pot owners!
This recipe was originally published in Dec of 2018 and has been updated with step by step pictures and pro tips.
Cranberry Orange Bundt Cake is flavorful and moist
This recipe has been a favorite of mine for a long time, especially during the holiday season! Cranberry-Orange is a classic pairing during the holiday/winter season. You just need a few basic ingredients to make this delicious moist cake. Flavorful cranberries and oranges go together perfectly. I think that cranberries ?+ ?orange were meant to be together. It’s just a match made in heaven! The flavor it adds to the cake is irresistible.
Anvita & Myself are in love with our instant pot! Did you get one yet or are planning to get one for Christmas? Want to know if the hype about IP is worth it? If you now are a proud owner of the Instant pot, you can master Instant pot in JUST 3 buttons! Also, check out our 80 +Instant Pot Vegetarian Recipes!. From breakfast to dinners, from soups to desserts, you have it all covered
cranberry orange bundt cake screams holidays
This Instant pot cranberry orange bundt cake is one of those cakes which basically screams holidays to me. However it can be made anytime during the year. Its moist texture and flavor makes it a perfect match for snack time. The recipe is incredibly easy and straightforward and always turns out perfect every time. Safe to say, this Instant pot Cranberry Bundt Cake is a keeper recipe for sure! Did I mention its egg-free too! This Cranberry Orange Cake does not need a reason to be made, and you will love how easy it is to make yourself. Skip the holiday cakes from the store and enjoy this yummylicious homemade cake. Don't forget to check out our 5 Ingredient Christmas fruit cake
What type of Bundt pan do I need?
Use any kind of bundt pan you have on hand and ensure it fits inside your instant pot. We prefer using this one.
Can I swap ingredients in this Cranberry Orange Cake?
I make this several times with my kids during the year. Cranberry Orange Bundt cafe is quick, delicious and easy to make. It is like an explosion of flavor in your mouth and the best part is you can eat them for breakfast with coffee/tea. We make different version of this all cake all the time fresh cranberries are not available throughout the year, sometimes swapping them for strawberries, blueberries, blackberries, cherries or raspberries.
How do i make the batter for this Instant Pot Cranberry Bundt Cake?
The batter is very simple to make with just a few ingredients, flour , sugar, orange juice, baking soda, Apple cider vinegar, salt, coconut oil, homemade yogurt, and fresh cranberries. If you are big nut lover, adding nuts to the recipe works too.
Serve up a slice with a lovely cup of tea, or have it with breakfast or in the afternoon as a snack. It makes a great edible gift for the neighbors too. It’s always nice, whatever time of day you eat it!
If you don’t know how perfectly Cranberry and Oranges go together, this Cake Recipe will definitely prove it to you! It is sensational.
Can I use a readymade batter for making this Instant Pot Cranberry Bundt Cake?
Yes, you can. We have used the Betty Croker mix to make this cake and have had amazing results. You need to follow the instructions for making the batter and need to replace the water with orange juice. Add cranberries as per your liking. We prepared the cake in chunk bites using the bite mold for instant pot. You cannot go wrong with this.
How do You Know When a Bundt Cake is Done Baking?
This is always a bit tricky – but I always use 3 methods:
- Insert a toothpick or cake tester. It should come out clean or with a few moist crumbs.
- Gently press on the top of the cake – it should feel slightly firm/ springy to the touch and you shouldn’t be able to make an indent.
- Look at the sides of the cake. They should be starting to pull away from the edges.
This cake will bake for 30-40 minutes. **Note that even oven bake times can vary by 10-15%** When in doubt – bake the cake for a few more minutes. This cake is very moist so the chances of it drying out are slim/non-existent. If your bundt cake is gummy or starts to sink – that means it wasn’t baked for long enough.
How can I bake this bundt cake in an oven
To bake the bundt cake in an oven
- Follow the instructions on making the batter.
- Preheat the oven at 375 *f.
- Grease a 7 inch bundt pan with oil and sprinkle some flour over it and coat it.
- Pour the mixture into your bundt pan.
- Bake for 30-35 minutes.
- Check with a toothpick in the middle of the cake if done. You may have to bake it for some additional minutes if the toothpick does not come out clean
- Cool the cake in pan for 10-15 minutes before taking it out .
Is this Cranberry Bundt cake freezer friendly?
Yes. This bundt cake can also be made ahead and frozen. If there are only two of you at home, it would be a nice idea to freeze in portions and simply defrost to room temperature whenever you fancy a slice or two of amazing cranberry orange Bundt Cake.
HOW TO MAKE INSTANT POT CRANBERRY ORANGE BUNDT CAKE?
- To get started, add the 1½ cup of water to the Instant pot and add the trivet that came with your Instant pot.Grease a 7 inch bundt pan with oil and keep aside.
- In a bowl add the gluten free flour , baking soda , fresh cranberry & orange zest and mix it.
- In another bowl, whisk together yogurt sugar , orange juice and apple cider vinegar .
- Add the oil to the orange juice and mix until incorporated.
- Mix the wet and dry ingredients but do not over-mix.
- Pour the mixture into your bundt pan, and cover the bundt pan with foil , then place the bundt pan on the trivet.
- Place the lid and turn until locked. Set it on bake/cake mode for 30 minutes and allow your cake to bake/cook. cranberry orange cake from the Instant Pot. (Be careful as your bundt pan will still be hot.) Check with a toothpick in the middle of the cake if done.
- Cool completely on the wire rack before serving.
Can this cranberry orange cake be made Vegan?
Of course!! You can use any of your favorite vegan yogurt. There are no eggs in this recipe as well so it is as simple as that.
Check out the Cranberry Orange Bundt Cake Video Recipe below
We’d love to hear from you and what you thought of our Instant pot Cranberry orange bundt cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below.Cranberry Orange Bundt Cake Recipe
This instant pot Cranberry orange bundt Cake smelled incredible. It very hard to resist digging in while it cools down, but you know what? It's worth the wait! It is moist, delicious and has bits of tart Cranberry in every bite. You can also make them in the egg bite molds. Refer to the notes for instructions !! Enjoy!
Instant- Pot Cranberry Orange Bundt cake
This Cranberry Orange Bundt cake is so simple and bursting with flavor. Wonderful combination of fresh tart Cranberries and lightly sweetened Orange creates a moist and delightful cake.
Ingredients
- 1-1/2 cup All Purpose flour/whole wheat flour/ Gf flour
- 1/2 teaspoon Baking Soda
- 1 tablespoon apple cider vinegar/ vinegar
- 3/4 cup Yogurt
- 2 tablespoon coconut oil
- 1/2 cup sugar
- 1/2 cup fresh Orange juice
- 1 tablespoon Orange Zest
- 1 cup fresh cranberries / chopped
Instructions
- To get started, add the 1½ cup of water to the Instant pot and add the trivet that came with your Instant pot
- Grease a 6 inch bundt pan with oil and keep aside.
- In a bowl add the gluten free flour , baking soda , fresh cranberry & orange zest and mix it.
- In another bowl, whisk together yogurt sugar , orange juice and apple cider vinegar .
- Add the oil to the orange juice and mix until incorporated.
- Mix the wet and dry ingredients but do not over-mix.
- Pour the mixture into your bundt pan, and cover the bundt pan with foil , then place the bundt pan on the trivet.
- Place the lid and turn until locked. Set it on bake/cake mode for 30 minutes and allow your cake to bake/cook. once done let the pressure release naturally for 15 minutes. Remove the cake from the Instant Pot. (Be careful as your bundt pan will still be hot.) Check with a toothpick in the middle of the cake if done.
- Cool completely on the wire rack before serving.
Making it in eggbite mold instructions
- Grease the egg bite molds .
- Fill the prepared tray about half full.
- Cover the egg bite mold with aluminum foil and place it on the trivet with 1 cup of water in the Instant Pot.
- Then it’s 10 minutes on the “cake ” setting, once done let the pressure release naturally for 10 minutes QR the remaining pressure.Carefully remove from pot. Remove the foil .Put a plate on the tray and flip it they will slide right out.
If you like to bake :
- Prepare the mix by following the instructions above till step 6.
- Preheat the oven at 375 *f.
- Grease a 7 inch bundt pan with oil and sprinkle some flour over it and coat it.
- Pour the mixture into your bundt pan.
- Bake for 30-35 minutes.
- Check with a toothpick in the middle of the cake if done.
- Cool the cake in pan for 10-15 minutes before taking it out .
Notes
It is necessary that you do a natural release.
If you are making this in a IP duo pressure cook it instead of cake mode.
You can use All purpose flour or / whole wheat flour to bake this cake. If making with whole wheat flour you may need to add few tablespoon of milk.
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Anna Mitchell says
My husband announced this was his favourite cake when I made it, so another is in the oven. First time, I used frozen mixed berries and it worked out perfectly. Today I am using fresh blueberries and raspberries. I use vanilla yoghurt. I use olive oil instead of coconut oil ( same quantity). I use a ring tin and cook it in the oven. Perfect at 35 mins. Thanks for the delicious recipe.
Thelma says
Do you use Greek yogurt or plain yogurt? Thanks
Soniya Saluja says
Hi Thelma, we used plain yogurt
Thelma says
@Soniya Saluja, thanks!
Judy S says
Ok its not getting done. After 45 minutes it's very wet and mushy. Gonna try cooking for another 10 minutes. Won't make again.
betty crawford says
I forgot about the yogurt, I used about 1/4 cup of vanilla greek yogurt. Next time I will just use ONE tbsp of oil and see how that does.
betty crawford says
I made this as instant pot eggbites. I used 1:1 almond flour baking mix at 1 1/2 cups + 1 tbsp more, omitted the vinegar, omitted the white sugar and used 1/4 cup brown sugar, added 2 eggs, omitted the coconut oil and used 2 tbsp canola oil, added 1 heaping tsp of ginger spice and 1/4 tsp of allspice and 5 oz chopped dried cherries. I cooked it with the medium pressure setting for 18 mins plus 10 minute natural release. These turned out really well. They are not doughy, but moist enough that they need refrigeration. They taste like something your grandma would make. I want to thank the recipe creator for this great idea!
C says
Hi Soniya, i baked 2x in the oven using Gold Medal all purpose flour and it came out smell and taste doughy. I did follow your ‘oven bake’ steps. What did i miss? Thanks!
Diane says
I have the same issue as others. 35 min, not ready, 10 more not ready, another 10 still mushy now it’s in the oven for 20 min. I used vegetable oil instead of coconut? Only difference? I do not have a cake program on min.
Rama says
This looks delicious. I don’t have pressure cook mode or bake mode as I have a different brand. What mode can I use? Thank you
Karen Davis says
I'm curious to learn what I am doing wrong with my bundt cake. I used the duo and used manual pressure. I cooked the cake in a bundt pan for 42 mins, NPR for 15 mins and it looked almost done. I put it back in and did another 20mins. I thought that might be overkill. Nope. It still wasn't done. I put it in the oven to bake at 375F for another 20 mins before giving up and calling it quits. I took the cake out of the pan after it cooled and other than a bit of a crust on the outside, basically 80% of my cake is a gelatinous mess. Any idea what I did wrong?
Soniya Saluja says
Hey Karen, sorry to hear that... One of the reason can be the instant pot itself... Which model did you use. Cause I have made all my cakes in my ultra which has a cake button.
J says
@Karen Davis, this happened to me as well. I put it in the oven for 20 min after pressure high 30, manual 15. It was a weird texture and didn't taste good either.
Linda Johnson says
What can I substitute for orange juice? I have orange extract but I don't want to run to the store for oranges right now. Ty
Soniya Saluja says
Hi Linda, add few tsp of orange extract in water or milk and use it as a substitute.
Susan Stang says
I have a duo. Do you mean manual when you say to cook it instead of cake mode?
Soniya Saluja says
Hi Susan, yes! Use manual on your duo. It may take few minutes more then the time given in the recipe.
Kelsey says
I have wanted to make something like this in the instant pot! These are my favorite flavors together too! Cannot wait!
Michelle says
So pretty and festive for the holidays! Love the sugared cranberries
Caroline says
Looks great! I like that you give both IP and baking options (as I for one haven't gone down the IP route). Orange and cranberry are such tasty flavors together.
Beth says
This is so delicious! I just got my IP last month, so I've been looking for recipes! This is one I will make over and over again!
ANNMARIE says
Please clarify the directions in step #8...it looks like something got omitted. Thanks in advance - sounds luscious!
Stacy Dunbar says
I can't find fresh cranberries anywhere now that the Holidays are done. How do you think it would be with Cherries (I have some frozen) or fresh currants?
Soniya Saluja says
Hi Stacy, you can make them with dried cranberries too. Frankly I have not made them with frozen berries so don't know how it will turn out :)
Vicky Rafn says
I made this on Christmas day, and I am sorry to say it never got cooked. Should it be 1 cup of chopped cranberries instead of I cup cranberries chopped? That is the only think I can think of that would cause it to be so moist. It was also super oily. I really want to make this and would love your help in figuring what went wrong. Also used BRM 1 to 1 Flour Blend. Thanks!
Soniya Saluja says
HI Vicky ,I am so sorry to hear that ? I have made it with whole cranberries. So I don't think that's the issue! Lots of reader's have tried and have made it successfully.. so all I can think of is the IP ..I have used ultra . I will be making this in my duo and try to find out what the issue is. Thanks again for trying it and sharing your feedback with us. Happy Holidays ❤️
Linda says
It is cooking in my IP as I type this. I have a couple of questions. You mention xanthan gum in the blog part but there is no mention in the recipe. Also, in the written instructions you mention adding orange zest and orange juice twice (steps 3, 4, and 5). I added the zest with the dry ingredients and the orange juice with the wet ingredients as done in the video. I do not use oil. I elected to substitute aquafaba for the oil in the recipe. I did lightly spray my bundt pan. I will let you know!
Soniya Saluja says
Hi Linda, Thanks for letting me know about the orange zest mentioned twice in the recipe card. Will correct it! One of our readers did try it with aquafaba and I am excited to try myself. Don't worry if the top of the cake looks like jelled. It's due to the steam . Just insert a toothpick and check if the cake is done.
Keep us posted.
Linda says
It turned out beautifully. I found an old ceramic Bundt Cake pan in my cupboard. I have had it over 50 years and used it for the first time for this cake. That was part of my concern. All was perfect. I can’t figure out how to send the picture.
Soniya Saluja says
So glad to hear that❤️❤️❤️❤️ you can add them in Pinterest.
https://pin.it/26r35dxa3dhy2j .. you will see add photo/ comments buttons.you can rate and leave Review. Or on our fb page. @the belly rules the mind. Thanks!
Richard Jones says
Was thinking of using smaller 4 in bundt tins, would I reduce the time?
Soniya Saluja says
Hi Richard, the quantity fits perfectly in a 6 inch pan.. The batter may overflow if you use a smaller pan. You may cut the recipe to half if you want to use a 4 inch Bundt pan and umyes the time remains the same. Do share your feedback with us :)
Gail G says
This looks wonderful and seasonally adaptable! What pressure hi/low for the duo?
Soniya Saluja says
Hi Gail,Thanks! If you are making it in your duo pressure cook it on high . I will update the same in the post.❤️
Gwen Hammel says
This looks delicious and I happen to have fresh cranberries in my fridge, but I don't have a Bundt Pan for my 6 quart instant pot. I have a cheesecake pan and a pot in pot can I use either of these?
Soniya Saluja says
Hi Gwen, oh yes you can use a springform pan too. Go for it :)
Carmen Edelson says
Wow, this is impressive! I didn't know you could make things like cakes with an Instant Pot.
Jackie Antunes says
I do not have the bundt pan. Will the spring form pan I have work? I’m new to instapot cook
Soniya Saluja says
Hey Jackie, totally you can make it in a springform pan.
Sharon says
Can use sour cream instead of the yogurt?
Soniya Saluja says
Hi Sharon,Yes you can use sour cream but remember cranberries are tart and sour cream is too. So the cake might be on A tart side :)
Joan says
This is beautiful and looks delicious perfect for the festive season.
Healy Eats Real says
This looks perfect for the holidays! I'm always looking for new instant pot recipes!
Mary Pat says
This is exactly what I have been looking for-thank you! My only problem is I cannot eat coconut oil....can I substitute olive oil?
Soniya Saluja says
Hi Mary , yes you can add any flavorless oil. That will work too :) do share tour feedback with us after you bake it❤️
Francesca says
This looks so yummy! I’ll definitely have to give it a try!
The Pink Caboodle says
This looks absolutely delicious! I'm the baker of the family, so I might be giving this a try for Christmas!
Kasey Ma says
Mmm this looks super yummy ! I will definitely try this out :)
Kasey Ma
thestylewright.com
Kathryn says
I actually don't have an insta pot - crazy I know! This looks delicious.
Sandy says
How could I make this into a lemon cake? (No cranberries)
Soniya Saluja says
Hey Sandy, very interesting ;) well switch the orange juice to lemon and lime juice and that should do the trick and give you a lemon cranberry cake.if you end up making it do share your feedback with us ❤️
Sandy says
I was thinking of adding lemon zest too?
Soniya Saluja says
Hi Sandy, yes you can. Add lemon zest too :)
Bronwyn says
Would it work with dried cranberries? we don't have fresh ones in Australia.
Soniya Saluja says
Hi Bronwyn, Yes it will definitely work just give it a ruff chop if you want to or throw in the flour as it is. Eagerly waiting for your feedback ❤️
Mary says
Do you have a replacement for the coconut oil? I don’t use any oil. Thanks!
Soniya Saluja says
Mary you can add apple sauce or 1 banana if you want it oil free
Cookilicious says
I am yet to try a cake recipe in an instant pot..your recipe seems to be easy to follow..will try this out. Thanks.
Andrea Metlika says
Very pretty and festive! Great that it's Gluten free and can eat any time, even for breakfast.
Jessica Formicola says
This is such a gorgeous cake! I love that it's made in the Instant Pot!
Annissa says
Such a gorgeous looking bundt cake! Great recipe sounds so delicious!
Tracy says
Oh thank you for the tip about freezing it! That's my biggest problem with desserts like this - we make it and then eat it all just the two of us too fast. Lol. Now we can make it and enjoy it for awhile - thank you!
Taylor W. says
This looks amazing! Love that you make it in the instant pot!