Cranberry Orange Butter Cake

• 1 package butter flavored yellow cake mix
• 2 tablespoons orange juice concentrate, thawed
• 1/3 cup oil
• 3 eggs
• 1 (16 ounce) can jellied cranberry sauce, reserve 3 t. for the glaze
• GLAZE
• 1/4 cup brown sugar
• 3 tablespoons orange juice concentrate, thawed
• 3 tablespoons butter

1. Heat oven to 350 degrees.
2. Grease and flour a 12 c.
3. Bundt pan.
4. In a large bowl combine all cake ingredients at low speed until moistened, then beat 2 minutes at high speed.
5. Pour into prepared pan.
6. Bake for 35-40 minutes.
7. In a small saucepan, heat all glaze ingredients until well combined.
8. While still in pan, using a long tined fork, prick cake at half inch intervals; pour half of glaze over cake.
9. Let stand 10 minutes; invert cake onto serving plate.
10. Prick this half of cake at half inch intervals; then spoon remaining glaze over cake.
11. Cool cake and serve with either ice cream or whipped cream.

butter, orange juice concentrate, oil, eggs, cranberry sauce, brown sugar, orange juice concentrate, butter

Taken from www.food.com/recipe/cranberry-orange-butter-cake-61354 (may not work)