Ingredients Weight Measure
Packaged moist yellow cake mix 18-1/4 oz. 1 package
Orange peel, grated 1 Tbsp.
Orange juice 1 cup
Granulated sugar 1/4 cup
TABASCO® brand Original Red Sauce 1 Tbsp.
Confectioners' sugar 1-3/4 cups
Cranberries or cherries, dried for garnish
Mint leaves for garnish
Orange peel, grated for garnish


  1. Preheat oven to 375°F. Grease a 12-cup Bundt pan. Prepare cake mix according to package directions, adding grated orange peel to batter. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean.
  2. Meanwhile, in a 1-qt. saucepan over medium heat, heat orange juice, granulated sugar and TABASCO® Sauce to boiling. Reduce heat to low; simmer, uncovered 5 minutes. Remove from heat. Reserve 1/4 cup orange juice mixture.
  3. Remove cake from oven. With wooden skewer, poke holes in cake in equal places. Spoon remaining orange juice mixture over cake. Cool cake in pan 10 minutes. Carefully invert cake onto wire rack to cool completely.
  4. In small bowl, combine reserved 1/4 cup orange juice mixture and confectioners' sugar until smooth. Place cake on platter, spoon glaze over top of cake. Garnish with clusters of dried cranberries, mint leaves and grated orange peel.

Yield: 1 cake