The holidays are already upon us, can you believe it?! This Cranberry Pumpkin Holiday Cake Recipe will make the perfect addition to your holiday dessert table!
Cranberry Pumpkin Cake Recipe
I love cranberries and raisins, and this delicious dessert has both - and pumpkin too boot! It is the perfect flavor combination for this fall.
This Cranberry Pumpkin Bundt Cake was inspired by our Cinnamon Roll Bundt Cake!
Related Christmas Recipes
Looking for other recipes like this Cranberry Pumpkin Bundt Cake? You might also like our Orange Crush Cake! It's a bundt cake recipe too!
If you are looking for Christmas Recipes, give these a try:
Christmas Recipes
How to make this Cranberry Pumpkin Holiday Cake Recipe
Ingredients for the Cake:
- Crisco and flour for preparing bundt pan
- ¾ cup finely chopped pecans
- ½ cup golden raisins
- ½ cups dried cranberries
- 1 (18.25 ounce) yellow cake mix
- ¼ cup tightly packed brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 1 - 15 ounce can pumpkin
- ⅔ cup vegetable oil (you can substitute apple sauce if you're trying to cut down on fats)
- ⅓ cup bourbon or water
- 4 eggs
Ingredients for the Glaze:
- 4 Tablespoons butter (½ stick)
- ½ cup tightly packed brown sugar
- ¼ cup bourbon or apple juice
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How To make cake:
Preheat oven to 325 degrees. Grease and flour bundt or tube pan.
Lightly chop raisins and cranberries.
Put cake mix, ¼ cup brown sugar, cinnamon, nutmeg, allspice, pumpkin, vegetable oil, ⅓ cup bourbon or water, and eggs in large mixing bowl. Beat on low speed till ingredients are combined - about 30 seconds. Increase mixer speed to medium and beat another 1 ½ minutes till batter is smooth and thick.
By hand, fold in pecans, raisins, and cranberries till combined.
Pour batter into pan and bake for 50-55 minutes till inserted toothpick comes out clean.
Let cake cool at least 15 minutes on wire rack.
Run a knife around the edges of pan to help loosen it and then invert cake on to cake plate. Let cake cool completely, approximately 30 minutes.
To make glaze:
Once cake has cooled make glaze.
Put butter, ½ cup of brown sugar in small sauce pan over medium heat.
Bring to a boil stirring constantly. Reduce heat and let simmer about 2 minutes till slightly thickened.
Spoon gaze over the top of the cake concentrating on the holes you've put in cake. Garnish with cranberries, golden raisins, or pecans if desired.
Store cake in a cake server that closes tightly at room temperature for 4-5 days or in refrigerator for up to about 7-8 days.
Cake can be frozen, however, I if freezing I would add the glaze over the top once cake had thawed and not before freezing.
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What to Serve For Dinner
These are my favorite dishes to serve with this Cranberry Pumpkin Cake Recipe:
Easy Dinner Recipes
- Butternut Squash Risotto Recipe with Parmesan
- Creamy Italian Sausage Pasta with Pumpkin
- Sour Cream Enchiladas
- Beef Enchilada Soup
To print this Cranberry Pumpkin Cake Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Cranberry Pumpkin Cake
Ingredients
- Ingredients for the Cake:
- Crisco and flour for preparing bundt pan
- ¾ cup finely chopped pecans
- ½ cup golden raisins
- ½ cups dried cranberries
- 1 18.25 ounce yellow cake mix
- ¼ cup tightly packed brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 1 - 15 ounce can pumpkin
- ⅔ cup vegetable oil you can substitute apple sauce if you're trying to cut down on fats
- ⅓ cup bourbon or water
- 4 eggs
- Ingredients for the Glaze:
- 4 Tablespoons butter ½ stick
- ½ cup tightly packed brown sugar
- ¼ cup bourbon or apple juice
Instructions
- To make cake:
- Preheat oven to 325 degrees. Grease and flour bundt or tube pan.
- Lightly chop raisins and cranberries.
- Put cake mix, ¼ cup brown sugar, cinnamon, nutmeg, allspice, pumpkin, vegetable oil, ⅓ cup bourbon or water, and eggs in large mixing bowl. Beat on low speed till ingredients are combined - about 30 seconds. Increase mixer speed to medium and beat another 1 ½ minutes till batter is smooth and thick.
- By hand, fold in pecans, raisins, and cranberries till combined.
- Pour batter into pan and bake for 50-55 minutes till inserted toothpick comes out clean.
- Let cake cool at least 15 minutes on wire rack.
- Run a knife around the edges of pan to help loosen it and then invert cake on to cake plate. Let cake cool competely, approximately 30 minutes.
- To make glaze:
- Once cake has cooled make glaze.
- Put butter, ½ cup of brown sugar in small sauce pan over medium heat.
- Bring to a boil stirring constantly. Reduce heat and let simmer about 2 minutes till slightly thickened.
- Spoon gaze over the top of the cake concentrating on the holes you've put in cake. Garnish with cranberries, golden raisins, or pecans if desired.
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