Go Back
+ servings
Slice of Christmas Cranberry Cake With Coconut and Cream Cheese Frosting on White Dish.
Print Recipe
5 from 7 ratings

Easy Christmas Cranberry Cake (With Cake Mix)

Quick and easy Christmas cranberry cake recipe with cake mix, homemade with simple ingredients. This layer cake is loaded with cream cheese frosting, orange zest, fresh cranberries, candied nuts and shredded coconut.
Prep Time10 minutes
Cook Time40 minutes
Decorating time20 minutes
Total Time1 hour 10 minutes
Course: Cakes
Cuisine: American
Servings: 9 Slices
Calories: 742kcal
Author: Abeer Rizvi

Ingredients

Cake

  • 3 Eggs Large
  • 1 cup Milk Whole or 2%
  • cup Water
  • cup Oil
  • 1 tablespoon Orange zest
  • 1 box White or yellow cake mix
  • 1 tablespoon All-purpose flour For coating cranberries
  • 1 cup Fresh cranberries Washed, Patted dry

Frosting, filling and decoration

  • 3 cups Cream cheese frosting
  • ½ cup Candied nuts For decoration
  • ½ cup Fresh cranberries For decoration
  • 1 tablespoon Edible gold and silver pearls For decoration
  • 2 cups Shredded coconut For covering the whole cake
  • 2 tablespoon Mini chocolate chips Optional, For decorating

Instructions

  • In a deep bowl, add eggs, milk, water, oil, orange zest and mix until smooth. 
  • Add cake mix and mix until just combined. 
  • In a separate bowl, add flour and cranberries. Mix them with a spoon until the cranberries and fully coated.
  • Dump these "floured cranberries" into your cake batter. Gently fold them into your cake mixture with a wooden spoon.
  • Pour this batter into two floured/greased round cake pans (Dimensions: 8x2).
  • Bake at 350 degrees F for 35-40 minutes or until an inserted toothpick in the center comes out clean.
  • Allow these cakes to cool completely. 
  • Place one cake on a cake stand. Spread frosting on top. Place the other cake on top of the frosting and press gently to stick everything together. 
  • Ice the entire cake in frosting and cover it in shredded coconut. 
  • Top it off with some fresh cranberries, candied nuts, mini chocolate chips (optional), gold and silver edible pearls.  
  • Slice and enjoy!

Notes

  • All ingredients must be at room temperature.
  • Frozen cranberries and dried cranberries cannot be used. 
  • Allow cakes to cool completely before icing them.
  • Use lemon zest instead of orange if you like that flavor profile. 
  • Read additional tips and variations above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. 

Nutrition

Calories: 742kcal | Carbohydrates: 94g | Protein: 4g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 332mg | Potassium: 177mg | Fiber: 2g | Sugar: 86g | Vitamin A: 135IU | Vitamin C: 3.3mg | Calcium: 53mg | Iron: 1mg