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Olive Oil Cranberry Bundt Cake

Olive Oil Cranberry Bundt Cake


"My favorite Bundt cake. Light and moist, absolutely delicious! Also good with blueberries. If using blueberries, omit cinnamon and cloves."
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1 h 15 m servings 385 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.
  2. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
  3. In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

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Read all reviews 22
  1. 25 Ratings

Most helpful positive review

This is a fantastic bundt cake recipe. It's possibly the most moist cake I've ever made and it got raves at a party I made it for. The only problem with it is the cranberries are overpowered b...

Most helpful critical review

Greasy! Per other reviews, I left out the cloves and cut the cinnamon in half. I still couldn't taste the cranberries over the cinnamon. My daughter said it was a cinnamon cake, not a cranber...

Most helpful
Most positive
Least positive

This is a fantastic bundt cake recipe. It's possibly the most moist cake I've ever made and it got raves at a party I made it for. The only problem with it is the cranberries are overpowered b...

This cake is really good and light. I would recommend it to anyone. It is also good for you since it is made with olive oil instead of butter, and egg whites only. Yet, you would not know th...

Very moist, mellow flavor. Might add more cranberries next time. A little dark looking. People hesitated because of the words "olive oil", but when encouraged to taste a bite they all liked i...

This is an incredible cake, I am a new cook and this is the first cake I’ve made, it was so much fun. My Mom and Dad loved this cake, the sweetness and spices were just right for us, and I loved...

Really tasty, not too sweet like some cakes. I used "extra virgin" olive oil and didn't find the flavor too strong. I also used the orange zest, plus lemon extract as other review mentioned, b...

This was a very tasty cake. Like other reviewers suggested, I cut the oil in half and it turned out great. It came out a little dark, so I'd start checking it at 50 minutes instead of an hour....

I also omitted the cranberries (and cloves, since I only had whole) and used used orange zest and a tsp of Madagascar Vanilla as suggested by others. I made it in a 9 in cake pan, and served it...

This turned out great...but, I added 2.5 cups of chopped cranberries and only 1.5 cups sugar Will try next time to reduce the olive oil in half and sub in some mashed avocado to replace it. Sp...

Thanks for submitting the recipe. I made alterations. I omitted the clove. I did not think that I needed it. I added vanilla liquer instead of cloves. I used 1/4 cup of agave nectar to replace...

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