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.
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.
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.
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.
- 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
- 4 ounces (113 grams) cream cheese, at room temperature
- ½ cup (110 grams) powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
- Preheat oven to 350 degrees F. Butter and flour a 9-inch bundt pan.
- In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- 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.
- 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.
- Let cool in the pan 10 minutes, then invert onto a wire rack or plate to cool completely.
- 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.
- Spread the icing on top of the bundt cake, letting it drip down the sides. Let the icing set before serving.
- Store leftovers in the fridge for up to 3 days.
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