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.
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