Orange Cranberry Skillet Cake

Share to Social

Bake a bright, festive Orange Cranberry Skillet Cake using canned mandarins and fresh cranberries. Easy, rustic, and perfect for Thanksgiving or Christmas. (Enjoy this guest post from baker Janice Thompson, from Out of the Box Baking.)

The Perfect Holiday Cake. . .in a Skillet!

There’s something extra cozy about baking in a cast-iron skillet—especially during the holidays. Today I’m sharing a bright, festive Orange Cranberry Skillet Cake that came together with simple pantry staples: canned mandarin oranges, a handful of fresh cranberries, and my trusty skillet.

It’s moist, rustic, and full of sweet-tart flavor that makes every bite feel like Thanksgiving. Whether you’re baking in the oven or firing up the smoker, this is one dessert you’ll want on repeat all season long.

The Story Behind This Delicious Cake

This recipe is built on years of hands-on experience with cast-iron baking, troubleshooting texture, and adapting baked goods with whatever ingredients are available.

I’ve made countless holiday cakes—both for my family and for readers of Out of the Box Baking—and this one was developed exactly the way the best recipes often are: with real-life ingredients already sitting in the pantry.

Using canned mandarins for moisture, fresh cranberries for brightness, and tried-and-true baking techniques, this skillet cake blends practical home baking with dependable results. You can trust it to produce a tender crumb, bold flavor, and a beautiful golden top every single time.

Orange Cranberry Skillet Cake Ingredients

You will find a full printable recipe card at the bottom of this post, but I’m going to give you a peek at what you’ll need. These are such simple ingredients, especially during the holiday season. And if you don’t happen to have a spare orange on hand (for the zest) don’t fret! The manadarins will be plenty!

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Zest of 1 small orange (optional, but adds brightness)
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 cup canned mandarin oranges, lightly drained
• ¼ cup mandarin syrup (from the can)
• 1 teaspoon vanilla extract
• 1–1 ½ cups fresh or frozen cranberries
• Optional: 2–3 tablespoons coarse sugar for sprinkling on top

How to Make This Skillet Cake

This is truly one of the easiest cakes I’ve ever baked, and I’m so happy with how it came together! I’ll tell you before you begin (so you’re not surprised) that it’s a relatively thick batter. That’s what you want, trust me. The berries and oranges will keep it moist and light and the outcome is perfect!

Here’s how you’re going to make it:

Step 1: Preheat and Prep

Preheat oven to 350°F.
Grease a 10-inch cast-iron skillet with butter or oil. (Optional: parchment circle on the bottom.)

Step 2: Mash the Mandarins

Use a fork to lightly mash most of the mandarin orange segments. Keep a few chunks intact for texture. Stir in ¼ cup of the syrup from the can.

Step 3: Mix the Wet Ingredients

To the mashed mandarins add: eggs, oil (or melted butter), and vanilla. Stir well.

Step 4: Mix the Dry Ingredients

Whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.

Step 5: Combine

Pour the wet mixture into the dry ingredients and stir gently until the batter comes together.

Note: Depending on how much syrup remains on your mandarin oranges, your batter may range from thick and scoopable to soft and spreadable. Both are normal for this recipe.

Step 6: Add Cranberries

Fold in the cranberries.

Step 7: Bake

Pour batter into the skillet and spread evenly.

Add a few more cranberries on top, then sprinkle with sugar if desired.

Bake 35–45 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.

Step 8: Cool and Serve

Let cool 10–15 minutes before slicing. Serve warm, room temperature, or cooled.

How to Store this Cake

• Room Temperature: 2–3 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Wrap well and freeze for up to 2 months. Thaw before serving.

Optional Orange Glaze

Whisk together:

• ½ cup powdered sugar
• 1–2 tablespoons fresh orange juice

Drizzle over the warm cake for a glossy finish.

---

In the Smoker Version

If you want a hint of backyard magic, you can bake this cake right in the smoker.

1. Preheat smoker to 325°F.
2. Use mild wood: apple, cherry, or pecan.
3. Prepare the batter exactly as written.
4. Pour into a greased cast-iron skillet.
5. Smoke-bake 40–55 minutes, until the center is set and a toothpick comes out clean.

The result?
A lightly smoky, beautifully caramelized cake that tastes like Thanksgiving around the fire pit.

Variations

This cake is divine, just like it is. But if you’re in the mood to mix things up, here are some things to try:

• Add nuts: Pecans or walnuts add crunch and warmth.
• Spice it up: Add cinnamon, clove, nutmeg, or cardamom.
• Swap fruit: Use raspberries, blueberries, or cherries.
• Make it a dump cake: Skip stirring—layer ingredients in the skillet.
• Make it breakfast: Serve warm with whipped cream or Greek yogurt.

More Skillet Bakes You’ll Love

Follow the links below to check out some of our other skillet bakes:

• Pumpkin Spice Skillet Cake: Perfect for the holidays!
• Apple Dump Cake: Easy and delicious, loaded with flavor and texture!
• Cast Iron Peach Dump Cake on the Grill: This is our family’s favorite!
• Easy Skillet Cookie on the Grill: So simple, yet so amazing!

That’s it for this post, friends. Thanks for stopping by. If you make this cake, please leave a review below. And before you go, why not pin some photos to your Pinterest boards?

About our Guest Baker: Janice

Janice Thompson is a seasoned baker, novelist, and longtime recipe developer who runs Out of the Box Baking—where homestyle treats meet simple, dependable methods. With more than 170 published books and decades of kitchen experience, Janice brings warmth, humor, and creativity to every recipe she shares. She’s delighted to contribute this cozy holiday dessert to Backyard Texas Grill as a special guest post.