Cranberry Orange Bundt Cake

Quick,moist cake that travels well.

• Ready In: 45 mins
• Serves: 18

Ingredients

• 1 (18 ounce) package  white cake mix
• 1⁄3 cup granulated sugar
• 1  cup sour cream
• 1⁄2 cup  vegetable oil
• 4  large eggs
• 1 1⁄2 cups cranberries, coarsely chopped
• 1  tablespoon plain flour
• 3⁄4 cup pecans, chopped
• 2  teaspoons orange zest
• 1⁄4 teaspoon  orange oil (optional)

Directions

1. Preheat oven to 325 degrees. Spray bundt pan with cooking spray.
2. Combine cake mix, sugar,sour cream, and oil. Add eggs and mix on low speed for 1 minute. Increase mixer speed to medium-high and beat for 4 minutes, or until light and fluffy.
3. Toss cranberries with flour. Fold in cranberries, pecans, zest and orange oil (if using).
4. Pour into prepared pan, bake for 35 minutes, or until it tests done.
5. Cool the cake in the pan for 20 minutes, then turn on to rack.