Pumpkin Cranberry Bundt Cake
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.
baking tip:How to freeze a bundt cake
Unfrosted bundt cakes freeze very well, and are a great make-ahead dessert option to make your life easier later!
- Let the bundt cake cool completely.
- Cover tightly in two layers of plastic wrap, or one layer of plastic wrap and one layer of foil.
- Store in the freezer for 1-2 months.
- When ready to serve, remove it from the freezer and let it thaw at room temperature inside the plastic wrap for 6-8 hours or overnight.
- Once thawed, remove plastic wrap. Add any desired frosting or toppings and enjoy!
Pumpkin Cranberry Bundt Cake
Ingredients
For the cake:
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon ginger
- Pinch salt
- ¾ cup unsalted butter , at room temperature (170 grams)
- 1 cup packed light or dark brown sugar (215 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup canned pumpkin puree (338 grams)
- ¼ cup molasses (85 ml)
- 1 cup fresh cranberries , roughly chopped (100 grams)
- 1 cup almonds or pecans , chopped (110 grams)
For the icing:
- 4 ounces cream cheese , at room temperature (113 grams)
- ½ cup powdered sugar (110 grams)
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
Instructions
To make the icing:
- Preheat oven to 350°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.
To make the icing:
- 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.
This looks SOOOOOO good!!!
how did I miss this!! It looks stunning and sounds amazing!!
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.
Beautiful cake! I love the combination of cranberries and pumpkin! This will definitely be served during the holidays!
What a gorgeous cake! Your photos are amazing girl!
This sounds so delicious, I am also a super fan of pumpkin and cranberries 😀 But I would surely go for the pecans 😉
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.
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
Fo reals?!!!! Damn girl, you can make one serious cake! I’ll 4, 365 slices, pa-lease?!
Perfect for tea!!
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.
That icing is dripping delicious. Bundts are my favorite, they’re easy for a novice like me. Lovely as usual!
This looks amazing!
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:)
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