Easy Cranberry Citrus Cake
- 1 Box Lemon cake mix
- 1 Tablespoon Orange zest
Cranberry topping
- 1 13 oz jar Bonne Maman Cherry Preserves
- 3/4 Cup Sugar
- 1/4 Cup Fresh orange juice
- 1 Tablespoon Orange zest
- Pinch of salt
- 3 Cups Fresh cranberries
Topping
- 1 8 oz Cool Whip Homemade whipped cream is great too!
It is ideal to prepare the cranberry topping the day before or 4 hours before so it has time to cool and set back into a jam-like texture. Add cranberries, cherry preserves, sugar, orange zest, orange juice and salt to a medium saucepan. Bring to a boil and then allow to simmer on medium heat for 5-8 minutes. Cranberries will pop and soften. Remove from heat and allow to cool enough to transfer to a glass bowl and allow to cool in the fridge for at least 4 hours. The mixture will set back up to a jam-like spreadable consistency. Prepare boxed cake mix and add 1 TBSP orange zest. Bake in a 9x13 pan. Allow cake to cool.Spread cranberry topping on the cake. Top with cool whip and chill. Serve cake chilled.Cake can be made ahead, just top with cool whip right before serving.