A bright, bakery-style layer cake that starts with a reliable white cake mix and levels up with The Olive Leaf Blood Orange Olive Oil. Fresh cranberries keep it tart, pecans add crunch, and a tangy cream-cheese frosting finished with Cranberry Pear Balsamic brings everything together. Easy enough for a weeknight bake, special enough for holidays.

Ingredients

Cake

• 2 cups fresh cranberries, rinsed and chopped (about 2/3 of a 12-oz bag)
• 1 box white cake mix (we like Duncan Hines)
• 1 cup orange juice
• 1/3 cup The Olive Leaf Blood Orange Olive Oil
• 2 eggs
• 3/4 cup chopped pecans

Frosting

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 Tbsp The Olive Leaf Cranberry Pear Balsamic
• 2 Tbsp jellied cranberry sauce (smooth, not chunky)
• 1 tsp vanilla extract
• 4 1/2–5 1/2 cups powdered sugar (to desired consistency)
• 1/4 cup chopped pecans, for garnish

Instructions

1. Prep the pans. Heat oven to 350°F. Grease and flour two 8–9 inch round cake pans.
2. Make the batter. In a large bowl combine cake mix, orange juice, Blood Orange Olive Oil, and eggs. Beat on low 30 seconds, then on high 2 minutes until smooth. Fold in chopped cranberries and pecans.
3. Bake. Divide batter evenly between pans and bake 20–25 minutes, or until a toothpick in the center comes out clean. Cool on a rack 10 minutes, then turn cakes out to cool completely.
4. Frosting. In a mixing bowl, beat cream cheese, butter, Cranberry Pear Balsamic, cranberry sauce, and vanilla until smooth. Beat in powdered sugar a little at a time until thick and spreadable.
5. Assemble. Dot a little frosting on a cake plate to anchor the first layer. Spread a layer of frosting on top, add the second cake layer, then frost the top and sides. Sprinkle with remaining pecans before the frosting sets.

One-pan option: Bake in a 9×13-inch pan for 25–30 minutes; you’ll need about half the frosting.

Tips & Variations

• Brighter citrus: Add 1 tsp orange zest to the batter.
• Sweeter crumb: If your cranberries are very tart, stir 1–2 Tbsp sugar into the chopped berries before folding in.
• Make ahead: Bake layers a day ahead, wrap tightly, and refrigerate; frost the day you serve.
• Storage: Keep covered in the fridge up to 4 days. Bring to room temp for best texture.

Pair It

Serve slices with hot coffee or black tea. For an easy dessert board, add fresh oranges, extra cranberries, and a small drizzle of Cranberry Pear Balsamic over vanilla ice cream.