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Super Moist Cranberry Orange Bundt cake

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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

    Reader Interactions

    Comments

    5. Beth

      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

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

      Reply

    7. Stacy Dunbar

      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

        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

      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

        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

      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

        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

          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

        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

    12. Gwen Hammel

      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

        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

    18. Mary Pat

      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

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

        Reply

      • Soniya Saluja

        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

    30. Tracy

      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

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