The Ultimate Festive Pumpkin Cranberry Bundt Cake with Cream Cheese Icing
Prepare to delight your senses with this all-in-one holiday bundt cake, a true masterpiece combining the quintessential flavors of the season. Featuring the comforting warmth of pumpkin, the tart brightness of cranberries, and the subtle crunch of almonds, this cake is an absolute showstopper. Crowned with a luxurious cream cheese icing, it stands as the perfect centerpiece for any fall gathering or festive holiday celebration. It’s more than just a dessert; it’s a taste of autumn and winter rolled into one irresistible package.
As a passionate baker, there’s a particular time of year that ignites an unparalleled excitement within me – the glorious holiday season. It’s when the aromas of freshly baked cookies, rich cakes, and decadent pies fill homes, and kitchens become hubs of joyful activity. While I find solace and joy in baking year-round, there’s something truly special about this period when everyone else enthusiastically joins in the culinary festivities. The shared delight in creating and savoring homemade treats fosters a unique sense of community and warmth.
This time of year encourages experimentation and a return to cherished traditional recipes, often with a delightful twist. Whether it’s perfecting a classic gingerbread or, in this case, elevating a bundt cake with seasonal ingredients, the possibilities are endless. The crisp air outside, the cozy evenings indoors, and the anticipation of celebratory meals all contribute to a heightened appreciation for delicious, comforting desserts.
My personal journey with pumpkin has been, shall we say, a quest to truly fall in love with its distinct flavor. While many adore it as the star, I’ve often found it to be a bit overwhelming when it takes center stage. However, I believe I’ve finally discovered the perfect equilibrium: incorporating pumpkin as a cherished supporting character rather than the sole lead. In this bundt cake, pumpkin blends harmoniously with other vibrant ingredients, creating a balanced and utterly delicious profile that even a pumpkin skeptic can adore.
Imagine the earthiness of pumpkin, perfectly complemented by the bright, zesty burst of cranberries. Add to that the deep, caramelized notes of molasses, the rich warmth of cinnamon, nutmeg, and ginger, and the satisfying texture of toasted almonds or pecans. When all these flavors unite with the comforting sweetness of sugar and the tender richness of butter, the result is nothing short of magical. This combination allows the pumpkin to contribute its signature moisture and subtle autumnal essence without dominating the palate, creating a truly irresistible experience.
And let’s be honest, what would a perfect cake be without the crowning glory? The cream cheese icing on this bundt cake is, quite literally, the icing on the cake. Its smooth, tangy, and subtly sweet profile perfectly offsets the cake’s spiced richness, adding an extra layer of indulgence that elevates every bite. It’s not an overly sweet or heavy icing; instead, it provides a light, luscious contrast that enhances the cake’s complex flavors without overpowering them.
This Pumpkin Cranberry Bundt Cake strikes an exquisite balance – it’s incredibly enjoyable without being excessively sweet or overly indulgent. It’s the kind of dessert that feels special enough for a formal dinner party yet comforting and approachable enough for a typical weekday night. Its beautiful bundt shape also makes for an elegant presentation with minimal effort, ensuring it’s always a welcome addition to any table.
While the recipe calls for almonds or pecans, I happened to be out of pecans on the day I baked this particular cake. Opting for slivered almonds proved to be a fantastic alternative, contributing a delicate crispness and a lovely nutty flavor that worked beautifully with the other ingredients. This goes to show that baking can be flexible and creative – feel free to use your preferred nut, or whatever you have on hand! However, I can attest that pecans, with their buttery richness, would also be an absolutely wonderful addition, adding a slightly different but equally delicious dimension.
Whether your heart is still deeply immersed in all things fall and pumpkin spice, or you’re eagerly anticipating the joyous feasts of Thanksgiving and Christmas, this versatile bundt cake recipe is designed to please. Its blend of seasonal flavors makes it adaptable to various holiday themes, effortlessly transitioning from a harvest celebration to a winter wonderland treat. It’s truly a recipe you’ll want to keep in your arsenal for those moments when you need a reliably delicious and impressive dessert.
baking tip:How to Freeze a Bundt Cake for Future Enjoyment
One of the best qualities of bundt cakes, especially unfrosted ones, is their excellent freezer-friendliness! This makes them an ideal make-ahead dessert option, significantly simplifying your life when holiday entertaining or busy weeks approach. Preparing a cake in advance allows you to spread out your kitchen tasks, reducing stress and ensuring you always have a delightful treat ready to go.
- **Ensure Complete Cooling:** Before attempting to wrap or freeze, allow your freshly baked bundt cake to cool completely to room temperature. This is crucial to prevent condensation from forming inside the packaging, which can lead to a soggy cake.
- **Double-Wrap for Protection:** To protect against freezer burn and maintain freshness, cover the cooled bundt cake tightly. Use two layers of plastic wrap, ensuring no part of the cake is exposed to the air. For an extra layer of protection, you can add a layer of aluminum foil over the plastic wrap.
- **Optimal Freezer Storage:** Once properly wrapped, place the cake in the freezer. It can be stored effectively for 1 to 2 months, making it perfect for preparing well in advance of a special occasion.
- **Thawing Process:** When you’re ready to serve your delicious creation, remove the cake from the freezer. Keep it in its plastic wrap (and foil, if used) and let it thaw at room temperature. This typically takes 6-8 hours or simply overnight, depending on the size and density of the cake.
- **Finishing Touches and Serving:** Once fully thawed, remove the plastic wrap and foil. At this point, you can apply any desired frosting, such as our luscious cream cheese icing, or other toppings like a dusting of powdered sugar, fresh cranberries, or extra chopped nuts. Slice, serve, and enjoy!
Having a frozen bundt cake ready means you can effortlessly pull out a homemade dessert, apply a quick glaze, and impress your guests or treat your family without the last-minute rush. It’s a game-changer for stress-free entertaining!
Now, let’s get down to the delicious details! This recipe is straightforward, yielding a perfectly moist, flavorful, and beautifully textured cake that will become a staple in your holiday baking repertoire. Follow these steps to create your own delightful Pumpkin Cranberry Bundt Cake, complete with its irresistible cream cheese icing.
Pumpkin Cranberry Bundt Cake
Pin Recipe
Leave a Review
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 cake:
-
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.