This all-in-one holiday bundt cake has everything— pumpkin, cranberries and almonds. Covered in a cream cheese icing, it’s a perfect choice for fall and holiday entertaining.

Pumpkin Cranberry Bundt Cake

I must admit that as a baker, I get really excited this time of year. Cookies, cakes, and pie (oh my!) take center stage for several weeks and everyone goes a little nuts. I’m crazy for baking year-round so it’s always fun for me when everyone else joins in on the action.

Pumpkin Cranberry Bundt Cake
Pumpkin Cranberry Bundt Cake

I’m still on the quest to fall in love with pumpkin and I think I’ve found the solution— desserts where pumpkin isn’t the star but only a supporting character. Pumpkin mixed in with cranberries, molasses and almonds (not to mention sugar and butter), how can I not love that?

And the cream cheese icing is just, well, literally the icing on the cake. This pumpkin cranberry bundt cake is perfect. Not over-the-top sweet or indulgent, but very enjoyable, and the perfect ending to a dinner party or typical weekday night.

Pumpkin Cranberry Bundt Cake
Pumpkin Cranberry Bundt Cake

I happened to be out of pecans the day I baked this, so I used slivered almonds and it turned out great. But I know pecans would be wonderful too.

Whether you’re still consumed with all things fall and pumpkin, or looking ahead to Thanksgiving and Christmas, this bundt cake recipe is here to please.

Pumpkin Cranberry Bundt Cake

Freezing Bundt Cake

Looking to make holiday entertaining easier? Simply bake this bundt cake up to 1 month in advance and tightly wrap it in 2 layers of plastic wrap before placing it in the freezer. When ready to serve, remove it from the freezer and let thaw at room temperature in the plastic wrap for 6-8 hours or overnight. Once thawed, remove the plastic wrap and frost. No one will be the wiser!

As a side-note, frosted cakes do not freeze well.

Pumpkin Cranberry Bundt Cake

Pumpkin Cranberry Bundt Cake
An all-in-one holiday bundt cake filled with pumpkin, cranberries and almonds. Topped with cream cheese icing.
Yield: 1 9-inch bundt cake
For the cake:
  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ginger
  • Pinch salt
  • ¾ cup (170 grams) unsalted butter, at room temperature
  • 1 cup (215 grams) brown sugar
  • ½ cup (100 grams) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1¼ cup (338 grams) canned pumpkin puree
  • ¼ cup (85 ml) molasses
  • 1 cup (100 grams) fresh cranberries, roughly chopped
  • 1 cup (110 grams) almonds or pecans, chopped
For the icing:
  • 4 ounces (113 grams) cream cheese, at room temperature
  • ½ cup (110 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk
To make the icing:
  1. Preheat oven to 350 degrees F. Butter and flour a 9-inch bundt pan.
  2. In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand mixer, beat together the butter, brown sugar and sugar together until pale in color and creamy. Add the eggs one at a time, mixing after each, followed by the vanilla. Add the pumpkin puree and molasses and mix until combined. Add the dry ingredients and mix only until the streaks of flour are gone. Gently stir in the cranberries and pecans.
  4. Spread the batter into the prepared bundt pan and bake until a toothpick inserted into the center comes out clean and the top bounces back when touched, about 1 hour.
  5. Let cool in the pan 10 minutes, then invert onto a wire rack or plate to cool completely.
To make the icing:
  1. Beat the cream cheese in a stand mixer or with a hand mixer until smooth. Add the powdered sugar and vanilla extract. Add enough milk to get a spreadable consistency.
  2. Spread the icing on top of the bundt cake, letting it drip down the sides. Let the icing set before serving.
  3. Store leftovers in the fridge for up to 3 days.
Recipe adapted from Baking from My Home to Yours.

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19 Responses to Pumpkin Cranberry Bundt Cake

  1. Wow, this bundt cake looks wonderful! I’m sure it would make a great impression if served to my guests during a holiday get-together! But I think I’ll substitute almonds with pecans, just to make it even more Christmas suitable!

    xo, Elisa

  2. I am sure glad you took the route using molasses in your cake. I find it is not used enough and I miss the malted riches it delivers to bundt cakes.

    This would taste great for Xmas lunch or even as holiday treat for one:)

  3. Carrian says:

    This looks amazing!

  4. That icing is dripping delicious. Bundts are my favorite, they’re easy for a novice like me. Lovely as usual!

  5. I am so madly in love with this cake. I’m a sucker for anything cooked in a bundt and I absolutely love that this has all the flavors of fall in one place! Gorgeous, Annalise.

  6. Fo reals?!!!! Damn girl, you can make one serious cake! I’ll 4, 365 slices, pa-lease?!

  7. Flavia says:

    I love all the desserts and cookies you have been baking and posting about! This Bundt cake is gorgeous. I’ve already printed out the recipe to try this season. Lovely photos as always. Miss you! XO

  8. I’m in love with this cake….it’s so beautiful, Annalise!! You’ve got nearly every holiday flavor wrapped up in one amazing cake.

  9. Rebecca says:

    This sounds so delicious, I am also a super fan of pumpkin and cranberries 😀 But I would surely go for the pecans 😉

  10. Sommer@ASP says:

    What a gorgeous cake! Your photos are amazing girl!

  11. Cristina says:

    Beautiful cake! I love the combination of cranberries and pumpkin! This will definitely be served during the holidays!

  12. This bundt looks delicious, I love all the festive flavours in it. I’d love a wedge of it right now. I’ll be featuring it on my blog later on this week on a feature that I do called baking news.

  13. becky says:

    how did I miss this!! It looks stunning and sounds amazing!!

  14. Cristina says:

    Hi, Annalise! Im going to make this delicious bundt cake this weekend for a dinner party I’m hosting. It really screams fall!! I just wanted one clarification…when do you put the cranberries and nuts in? The recipe makes no mention. Can I assume that it’s before you put the dry ingredients in? Thanks! Cristina

    • Annalise says:

      Oops! So sorry for neglecting that detail in the recipe. The cranberries and nuts get mixed in right at the end, after you combine the wet and dry ingredients. Hope I’ve caught you before your dinner party! Happy baking!

  15. Alison K says:

    This is delicious! For the frosting, I swapped out the milk with eggnog, to add even more holiday flavor. It was amazing!!!

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