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You are here: Home / 10 ingredients or less / Super Moist Cranberry Orange Bundt cake

Super Moist Cranberry Orange Bundt cake

November 22, 2019 by Soniya Saluja 51 Comments

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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!

Soniya Saluja

Soniya Saluja

instant pot cranberry orange cake

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.

instant pot cranberry orange cake

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

instant pot cranberry orange bundt cake

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

instant pot cranberry orange bundt 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.

instant pot cranberry orange bundt cake

How can I bake this bundt cake in an oven  

To bake the bundt cake in an oven

  1. Follow the instructions on making the batter.
  2. Preheat the oven at 375 *f.
  3. Grease a 7 inch bundt pan with oil and sprinkle some flour over it and coat it.
  4. Pour the mixture into your bundt pan.
  5. Bake for 30-35 minutes.
  6. 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
  7. 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?

INSTANT POT CRANBERRY ORANGE BUNDT CAKE

  1. 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.
  2. In a bowl add the gluten free flour , baking soda , fresh cranberry & orange zest and mix it.
  3. In another bowl, whisk together yogurt sugar , orange juice and apple cider vinegar .
  4. Add the oil to the orange juice and mix until incorporated.

INSTANT POT CRANBERRY ORANGE BUNDT CAKE

  1. Mix the wet and dry ingredients but do not over-mix.
  2. Pour the mixture into your bundt pan, and cover the bundt pan with foil , then place the bundt pan on the trivet.
  3. 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.
  4. 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

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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1-1/2 cup All Purpose flour/whole wheat flour/ Gf flour
  • 1/2 tsp Baking Soda
  • 1 tbsp apple cider vinegar/ vinegar
  • 3/4 cup Yogurt
  • 2 Tbsp coconut oil
  • 1/2 cup sugar
  • 1/2 cup fresh Orange juice
  • 1 Tbsp Orange Zest
  • 1 cup fresh cranberries / chopped

Instructions

  1. To get started, add the 1½ cup of water to the Instant pot and add the trivet that came with your Instant pot
  2. Grease a 6 inch bundt pan with oil and keep aside.
  3. In a bowl add the gluten free flour , baking soda , fresh cranberry & orange zest and mix it.
  4. In another bowl, whisk together yogurt sugar , orange juice and apple cider vinegar .
  5. Add the oil to the orange juice and mix until incorporated.
  6. Mix the wet and dry ingredients but do not over-mix.
  7. Pour the mixture into your bundt pan, and cover the bundt pan with foil , then place the bundt pan on the trivet.
  8. 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.
  9. Cool completely on the wire rack before serving.


Making it in eggbite mold instructions

    1. Grease the egg bite molds .
    2. Fill the prepared tray about half full.
    3. Cover the egg bite mold with aluminum foil and place it on the trivet with 1 cup of water in the Instant Pot.
    4. 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 :

    1. Prepare the mix by following the instructions above till step 6.
    2. Preheat the oven at 375 *f.
    3. Grease a 7 inch bundt pan with oil and sprinkle some flour over it and coat it.
    4. Pour the mixture into your bundt pan.
    5. Bake for 30-35 minutes.
    6. Check with a toothpick in the middle of the cake if done.
    7. 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 TBSP of milk.

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    © Soniya Saluja
    Cuisine: American - German Fusion / Category: Instant Pot Dessert
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    Filed Under: 10 ingredients or less, Air Frier, Baking, Birthday, Blog, Breakfast, Christmas, Cranberries, December, Dessert, Egg Free, Fall, Freezer Meal, Gluten Free, Instant Pot Dessert, Instant Pot Vegan Recipes, Instant Pot Vegetarian Recipes, January, Kid Friendly, Lunchbox, Make-Ahead, November, Nut Free, October, Orange, Potluck / Parties, Thanksgiving, Under 30 Minutes, Valentine's Day, Vegeterian, Videos, Winter Tagged With: bundt cake, Cake, Christmas, cranberry cake, eggfree cake, Eggless, festive, gluten free, instant pot, instant pot cake, Kid friendly, orange cranberry cake, Potluck, recipe, Toddler, yogurt

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    Reader Interactions

    Comments

    1. Susan Stang

      November 23, 2019 at 10:00 am

      I have a duo. Do you mean manual when you say to cook it instead of cake mode?

      Reply
      • Soniya Saluja

        November 23, 2019 at 10:42 am

        Hi Susan, yes! Use manual on your duo. It may take few minutes more then the time given in the recipe.

        Reply
    2. Kelsey

      November 22, 2019 at 10:41 am

      I have wanted to make something like this in the instant pot! These are my favorite flavors together too! Cannot wait!

      Reply
    3. Michelle

      November 22, 2019 at 10:29 am

      So pretty and festive for the holidays! Love the sugared cranberries

      Reply
    4. Caroline

      November 22, 2019 at 10:23 am

      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.

      Reply
    5. Beth

      November 22, 2019 at 10:14 am

      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!

      Reply
    6. ANNMARIE

      March 4, 2019 at 5:17 pm

      Please clarify the directions in step #8…it looks like something got omitted. Thanks in advance – sounds luscious!

      Reply
    7. Stacy Dunbar

      December 29, 2018 at 8:33 pm

      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?

      Reply
      • Soniya Saluja

        December 29, 2018 at 10:14 pm

        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 :)

        Reply
    8. Vicky Rafn

      December 28, 2018 at 6:47 pm

      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!

      Reply
      • Soniya Saluja

        December 28, 2018 at 7:54 pm

        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 ❤️

        Reply
    9. Linda

      December 24, 2018 at 2:08 pm

      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!

      Reply
      • Soniya Saluja

        December 24, 2018 at 2:19 pm

        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.

        Reply
        • Linda

          December 24, 2018 at 3:23 pm

          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.

          Reply
          • Soniya Saluja

            December 24, 2018 at 4:02 pm

            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!

            Reply
    10. Richard Jones

      December 18, 2018 at 3:15 am

      Was thinking of using smaller 4 in bundt tins, would I reduce the time?

      Reply
      • Soniya Saluja

        December 18, 2018 at 7:37 am

        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 :)

        Reply
    11. Gail G

      December 17, 2018 at 11:45 am

      This looks wonderful and seasonally adaptable! What pressure hi/low for the duo?

      Reply
      • Soniya Saluja

        December 17, 2018 at 12:02 pm

        Hi Gail,Thanks! If you are making it in your duo pressure cook it on high . I will update the same in the post.❤️

        Reply
    12. Gwen Hammel

      December 17, 2018 at 10:12 am

      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?

      Reply
      • Soniya Saluja

        December 17, 2018 at 10:17 am

        Hi Gwen, oh yes you can use a springform pan too. Go for it :)

        Reply
    13. Carmen Edelson

      December 16, 2018 at 6:30 pm

      Wow, this is impressive! I didn’t know you could make things like cakes with an Instant Pot.

      Reply
    14. Jackie Antunes

      December 16, 2018 at 2:34 pm

      I do not have the bundt pan. Will the spring form pan I have work? I’m new to instapot cook

      Reply
      • Soniya Saluja

        December 16, 2018 at 2:38 pm

        Hey Jackie, totally you can make it in a springform pan.

        Reply
    15. Sharon

      December 16, 2018 at 12:20 pm

      Can use sour cream instead of the yogurt?

      Reply
      • Soniya Saluja

        December 16, 2018 at 12:35 pm

        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 :)

        Reply
    16. Joan

      December 16, 2018 at 8:46 am

      This is beautiful and looks delicious perfect for the festive season.

      Reply
    17. Healy Eats Real

      December 15, 2018 at 9:10 pm

      This looks perfect for the holidays! I’m always looking for new instant pot recipes!

      Reply
    18. Mary Pat

      December 15, 2018 at 6:19 pm

      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?

      Reply
      • Soniya Saluja

        December 15, 2018 at 8:50 pm

        Hi Mary , yes you can add any flavorless oil. That will work too :) do share tour feedback with us after you bake it❤️

        Reply
    19. Francesca

      December 15, 2018 at 3:35 pm

      This looks so yummy! I’ll definitely have to give it a try!

      Reply
    20. The Pink Caboodle

      December 15, 2018 at 2:03 pm

      This looks absolutely delicious! I’m the baker of the family, so I might be giving this a try for Christmas!

      Reply
    21. Kasey Ma

      December 15, 2018 at 12:05 pm

      Mmm this looks super yummy ! I will definitely try this out :)

      Kasey Ma
      thestylewright.com

      Reply
    22. Kathryn

      December 15, 2018 at 10:47 am

      I actually don’t have an insta pot – crazy I know! This looks delicious.

      Reply
    23. Sandy

      December 15, 2018 at 8:54 am

      How could I make this into a lemon cake? (No cranberries)

      Reply
      • Soniya Saluja

        December 15, 2018 at 9:47 am

        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 ❤️

        Reply
        • Sandy

          December 16, 2018 at 12:17 pm

          I was thinking of adding lemon zest too?

          Reply
          • Soniya Saluja

            December 16, 2018 at 12:35 pm

            Hi Sandy, yes you can. Add lemon zest too :)

            Reply
    24. Bronwyn

      December 14, 2018 at 10:49 pm

      Would it work with dried cranberries? we don’t have fresh ones in Australia.

      Reply
      • Soniya Saluja

        December 15, 2018 at 8:28 am

        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 ❤️

        Reply
    25. Mary

      December 14, 2018 at 3:14 pm

      Do you have a replacement for the coconut oil? I don’t use any oil. Thanks!

      Reply
      • Soniya Saluja

        December 14, 2018 at 4:00 pm

        Mary you can add apple sauce or 1 banana if you want it oil free

        Reply
    26. Cookilicious

      December 14, 2018 at 12:23 pm

      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.

      Reply
    27. Andrea Metlika

      December 14, 2018 at 12:13 pm

      Very pretty and festive! Great that it’s Gluten free and can eat any time, even for breakfast.

      Reply
    28. Jessica Formicola

      December 14, 2018 at 11:51 am

      This is such a gorgeous cake! I love that it’s made in the Instant Pot!

      Reply
    29. Annissa

      December 14, 2018 at 11:50 am

      Such a gorgeous looking bundt cake! Great recipe sounds so delicious!

      Reply
    30. Tracy

      December 14, 2018 at 11:41 am

      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!

      Reply
    31. Taylor W.

      December 14, 2018 at 11:34 am

      This looks amazing! Love that you make it in the instant pot!

      Reply

    Trackbacks

    1. instant pot cranberry orange bundt cake - Fotopin Site says:
      May 27, 2019 at 5:04 am

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      […] Instant Pot Cranberry Orange Bundt Cake from The Belly Rules the Mind […]

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