Cranberry Pumpkin Bundt Cake recipe that is made with pumpkin and fresh cranberries. Made in a bundt pan and sprinkled with powdered sugar, this delicious from scratch pumpkin cake recipe is perfect for fall!
What is Cranberry Pumpkin Bundt Cake?
This simple cake recipe is sweet, moist and absolutely delicious. Simple pumpkin cake recipe that is made with canned pumpkin and few other basic ingredients. The fresh cranberries pair so well with the pumpkin! The cake is made in a bundt pan and just needs a little bit of powdered sugar sprinkled on top – no frosting necessary!
Ingredients in Cranberry Pumpkin Bundt Cake
Flour – You can use all-purpose flour or cake flour for the recipe.
Pumpkin pie spice – You’ll need 1 tablespoon of pumpkin pie spice to make this cake. Pumpkin pie spice is a delicious blend of cinnamon, ginger, nutmeg and cloves. Easy to make your own if you don’t have any, but this spice is an absolute staple at my house in the fall – it seems like I use it in almost every recipe I make!
Baking soda – Baking soda acts as the leavening agent in the cake, so don’t forget it! For best results, make sure your baking soda is not expired.
Salt – Just a half teaspoon of salt will bring out all of the other flavors of the cake.
Eggs – 2 large eggs are needed to bind all of the other ingredients together.
Sugar – Can’t really have a cake without some sugar, right?
Oil – You will need 1/2 cup of oil. You can use vegetable oil or canola oil or even coconut oil.
Pumpkin – I always just use canned pumpkin for baking, but you can definitely use a homemade version if you prefer!
Cranberries – You will need 1 cup of fresh cranberries, chopped up into smaller pieces. I like to quarter the cranberries, but you can use larger or smaller pieces if you prefer. And feel free to add more if you’d like!
Powdered sugar – You don’t need frosting for this cake, but a little bit of powdered sugar sprinkled on top really goes a long way for adding a little bit of flavor and sweetness and improving the presentation of the cake.
How to make Cranberry Pumpkin Bundt Cake
Grease and flour bundt pan. Preheat oven to 350°.
In a large bowl, combine flour, pumpkin pie spice, baking soda and salt. Mix well and set aside.
In a small bowl, beat eggs at medium speed until foamy. Beat in sugar, oil and pumpkin until well blended. Add to dry ingredients and stir just until combined. Gently fold in cranberries. Spread batter evenly in pan and bake for 50 minutes or until toothpick comes out clean.
Let set in pan for about 10-15 minutes and then transfer to wire rack to cool. Once cooled, sprinkle powdered sugar over the top before serving.
Cranberry Pumpkin Bundt Cake
Ingredients
- 2 ¼ cups flour
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- 2 cups sugar
- ½ cup oil
- 1 cup canned pumpkin
- 1 cup fresh cranberries chopped
- ¼ cup powdered sugar
Instructions
- Grease and flour bundt pan. Preheat oven to 350°.
- In a large bowl, combine flour, pumpkin pie spice, baking soda and salt. Mix well and set aside.
- In a small bowl, beat eggs at medium speed until foamy. Beat in sugar, oil and pumpkin until well blended. Add to dry ingredients and stir just until combined. Gently fold in cranberries. Spread batter evenly in pan and bake for 50 minutes or until toothpick comes out clean.
- Let set in pan for about 10-15 minutes and then transfer to wire rack to cool. Once cooled, sprinkle powdered sugar over the top before serving.
Nutrition
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CONVERTING A BUNDT CAKE INTO A REGULAR CAKE
You can use a regular 9X13 cake pan but I like to use a Bundt pan when making cake recipes because the presentation is a little bit fancier and you can make a cake look prettier without really having to decorate it at all. If you use a regular 9X13, make sure to reduce the cooking time to about 30-35 minutes.
Another way to make the cake recipe is to make the cake in two round 9″ pans. Just divide the batter evenly between the 2 pans and bake for about 30-35 minutes.
SHOULD YOU LET A BUNDT CAKE COOL BEFORE FLIPPING IT?
Bundt cakes should always (unless otherwise specified) be allowed to cool in the pan for about 10-15 minutes. This allows the cake to naturally pull away from the sides as it cools making it more likely to come out of the pan in one solid piece instead of breaking. Letting the cake cool completely in the pan can lead to the overcooked cake as the pan will continue to finish the cooking process due to the heat.
TIPS FOR MAKING A CAKE IN A BUNDT PAN (AND GETTING THE BUNDT CAKE OUT OF THE PAN TOO!)
There is nothing worse than making a delicious bundt cake and then having it get stuck when you are trying to get it out of the pan! It may take a little bit of trial and error depending on which kind of Bundt pan you are using, but over the years I have learned a few tips that help make sure your cake comes out successfully!
–Use a quality non-stick pan like this one. They aren’t very expensive and the investment will be worth it when your cakes come out beautifully every time!
–Grease your pan! I know. You are wondering why you need to grease a non-stick pan because usually you don’t! In fact, most of your non-stick pans will tell you not to use cooking spray at all because it will build up on the pan and make it less effective over time. That is true, but you still need to grease the pan somehow or it will likely stick. I have a very nice non-stick Bundt pan and I was excited to try it out because I was told that nothing would stick to it and that it didn’t need to be greased at all. The cake was totally stuck in the pan when it was done baking!!!
- If you have a non-stick pan, grease it with melted shortening. I have had better luck with shortening than with butter. Just melt a little bit of shortening and then apply to the entire inside of the Bundt pan with a pastry brush.
- If you don’t have a non-stick pan, you can use this type of cooking spray – it works miraculously because there is flour mixed in with the spray. I have an older pan that is not non-stick and when I use this spray, my Bundt cakes come out perfectly every single time. If your pan is really old and the inside is really scratched up and your cakes keep sticking, it may be time to get a new pan!
- Also, make sure to grease your pan right before pouring the batter in. If you grease the pan too far ahead of time, the oil may drip down to the bottom of the pan, leaving the sides less coated.
-Let the cake cool before trying to get it out! If you try to get the cake out immediately after pulling it out of the oven, it will probably fall apart. You don’t want to let it cool completely either, but letting the cake rest for about 10 minutes should allow the cake to be cool enough to come out of the Bundt pan easily.
-Loosen up the edges of the cake with a knife. If you turn your Bundt pan upside down and wait a couple of minutes and it still isn’t coming out, try to identify which part of the cake is stuck. Often, there is just one or two parts that are stuck and you can very gently slide a butter knife in between the cake and the side of the pan to get it unstuck.
MORE TASTY CAKE RECIPES TO TRY SOON!
- Honey Gingerbread Cake
- Pumpkin Pudding Cake
- Holiday Peppermint Ice Cream Cake Roll
- Spiced Cranberry Coffee Cake
- Pumpkin Dump Cake
- Easy Vanilla Cake Bites
- Christmas Cranberry Cake
- The BEST Pumpkin Spice Cupcakes
- Peanut Butter Blossom Cupcakes
- Oreo Owl Cupcakes
- Hot Chocolate Cupcakes
- Caramel Apple Poke Cake
- Frosted Applesauce Cake
- Apple Dump Cake
- Buttery Blueberry Cake
Cranberry Pumpkin Bundt Cake recipe that is made with pumpkin and fresh cranberries. Made in a bundt pan and sprinkled with powdered sugar, this delicious from scratch pumpkin cake recipe is perfect for fall!
Michele says
This looks like a great recipe Jessica and Nellie! Have you tried making the cake in 8” or 9” pans as a layer cake?…Thanks!
Jessica says
THank you! I haven’t made this as a layered cake… bundts are just so dang easy… 😉