Cranberry-Walnut Cake


For the Cake:

1 package white cake mix

1 1/4 cups water

3 large eggs

1/3 cup canola oil

1 tablespoon orange extract

1 cup Mariani Dried Cranberries

1 cup finely chopped walnuts

For the Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla extract

3 1/2 cups confectioners’ sugar

1/2 teaspoon orange extract

1/4 cup finely chopped walnuts

1/4 cup Mariani Dried Cranberries




  1. Preheat oven to 350 ℉. Line bottoms of two greased 9-inch round baking pans with parchment paper. In a large bowl, combine the first five ingredients and then beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in 1 cup cranberries and walnuts. Transfer batter to prepared pans.
  2. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  3. In a large bowl, beat cream cheese, butter, orange extract and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with 1/4 cup cranberries and walnuts.