Cranberry Pumpkin Bundt 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!
Servings: 16
Calories: 247kcal
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
Calories: 247kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 151mg | Potassium: 66mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2418IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg