Go Back

Orange Cranberry Bundt Cake

This Orange Cranberry Bundt Cake is full of light citrus flavor and bursts of tart cranberries!


  • 3 cups +1 tablespoon of white whole wheat flour, divided (I use King Arthur Flour)
  • 1 1/3 cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • 2 large egg whites
  • ¾ cup low fat buttermilk
  • 1 (5.3 oz) container nonfat lemon or orange Greek yogurt
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries, coarsely chopped
  • 2 teaspoons powdered sugar


  • Preheat the oven to 350. Coat a bundt pan with cooking spray and dust with a tablespoon of the flour.
  • In a large mixing bowl, combine the remaining 3 cups of flour with the sugar, baking powder, baking soda and salt. Stir to combine.
  • In a separate mixing bowl, whisk the eggs and egg whites together until beaten. Add the buttermilk, yogurt, orange juice, zest and vanilla and whisk together until well combined. Stir in cranberries and then add the bowl of wet ingredients to the bowl of dry ingredients. Stir together until flour is mixed in and a batter forms. Pour the batter evenly into the prepared bundt pan. Bake for 45 minutes or until a toothpick inserted comes out clean.
  • Invert the pan over a cooling rack (I placed a cutting mat under the rack to catch the powdered sugar) so that the cake slides out onto the rack. Dust the powdered sugar over the top of the cake and serve.


MyWW SmartPoints per (1/16th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 7 SmartPoints/ Purple: 7 SmartPoints
Weight Watchers Points Plus:
4 per (1/16th) slice (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information:
177 calories, 34 g carbs, 19 g sugars, 1 g fat, 0 g saturated fat, 6 g protein, 3 g fiber (from myfitnesspal.com)
adapted from epicurious