Cranberry Pumpkin Cake
Cranberry Pumpkin Cake is an easy Bundt cake recipe full of Pumpkin Spice flavor! The best Fall recipe for Thanksgiving dessert or Christmas Dessert!
Servings 8 servings
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.