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Holiday Pumpkin Cranberry Bundt Cake with garnish

Holiday Pumpkin Cranberry Bundt Cake

A delightfully moist, easy, and delicious pumpkin spice cake with fresh tart cranberries and a heavy sprinkle of confectioners sugar, come together to create this Old Fashioned Holiday Pumpkin Cranberry Bundt Cake!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 -12 servings
Calories 316 kcal

Ingredients
  

  • 2 1/4 Cups All-purpose flour
  • 1 Tablespoon Pumpkin Spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 Cups Sugar
  • 1/2 Cup Vegetable Oil
  • 1 Cup canned pumpkin
  • 1 Cup fresh cranberries; plus 1/4 cup extra for garnish

Instructions
 

  • Preheat oven to 350°. Spray 8 Cup bundt pan with non-stick baking spray or butter and flour bundt pan.
  • In a large bowl, combine flour, pumpkin pie spice, baking soda, and salt. Mix with wire whisk until well combined. Set aside.
  • In the bowl of mixer, beat eggs at medium speed until foamy. Add in sugar, oil, and pumpkin. Mix at medium speed until blended. Add mixed dry ingredients to wet. Stir just until blended. Scrape down sides of bowl and make sure all the ingredients are incorporated.
  • Gently fold in cranberries. Spread batter evenly in mold. Place a few extra cranberries on top of the cake batter. Place baking mold on a large baking sheet.
  • Bake in preheated oven for 50 minutes, or until toothpick inserted, comes out clean. Cool cake on cake rack in pan until cool enough to invert on cake stand.
  • Once completely cool sprinkle with confectioners sugar. Garnish with sugared cranberries and mint.

Video

Nutrition

Serving: 1sliceCalories: 316kcalCarbohydrates: 54gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gCholesterol: 31mgSodium: 207mgFiber: 1gSugar: 34g
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