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Holiday Pumpkin Cranberry Bundt Cake

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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!

Years ago I subscribed to a magazine called “Victoria”! It was a stunning publication filled with all things Victorian. (I have a massive weakness for that time period…and NO I wasn’t born then! Contrary to what my children think!)

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Holiday Pumpkin Cranberry Bundt Cake

In every issue they would visit a Victorian B & B and print one of their most popular recipes. In the October 1993 issue there was this recipe for Pumpkin Cranberry Coffee Cake. It looked so delicious I had to make it. (I had to! My carb loving soul was demanding it … and that wench isn’t to be ignored!)

I decided to make mine in a bundt pan rather than a baking dish. A few minutes into baking, the house filled with the warm scents of pumpkin and spice! It was blissful! (I may have heard heavenly choirs singing…or it could have been a baby crying? There were a few babies in the Nest back then!)

Pumpkin Cranberry Cake

The cake baked beautifully and better than that…it so was moist, dense, and delicious! From the first bite to the last…I was in heaven…and as they say, the rest is history!

This is a dessert cake, breakfast cake, and snack cake all rolled into one! (Yes! It can be a breakfast cake…at least it worked for breakfast for me!) I’m a huge fan of cakes with no frosting! I’m all about the cake, so the dusting of powdered sugar on top of this cake is the perfect finish!

Let’s get baking!

How to Make Holiday Pumpkin Cranberry Bundt Cake

Preheat oven to 350°. Spray an 8 cup bundt cake pan with non-stick baking spray! 

TIP: Baking Spray is different from “cooking spray”! Baking spray has flour mixed with the non-stick spray to prevent baked goods from sticking to the pan. You can find it at any market next to the cooking oils.

8 cup bundt pan sprayed with non-stick baking spray

Preparing the Cake Batter

In a large bowl, combine 2 1/4 cups all-purpose flour, 1 Tablespoon pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon salt. 

Dry ingredients in large bowl

Using a wire whisk, blend dry ingredients together.

whisking dry ingredients together

In the bowl of your mixer, add 2 eggs. (Obviously one of my eggs was on drugs…so sad!)

eggs in mixing bowl of mixer

Beat eggs on medium speed until foamy! (Those eggs are foamy…just like mothers at Christmas! Like mad women with rabies! Remember…it’s the happiest time of the year! lol) 

Eggs beaten till foamy

Beat in 2 cups sugar, 1/2 cup vegetable oil…

Adding oil to the egg mixture

…add in pumpkin puree. Not only does pumpkin add wonderful flavor to baked goods, it also add an incredible amount of moisture! It’s a win-win all the way around…especially if you are a pumpkin fan!

Adding canned pumpkin to cake batter

Add dry ingredients to the wet ingredients in your mixer! Blend just until combined.

Adding dry ingredients to wet

Using a spatula scrape down the sides of the bowl to make sure all the ingredients are combined. This is such a great dense batter. I love the colors and smells of this cake…from beginning to end! 

Scraping down the sides of the bowl with spatula

Adding Fresh Cranberries to the Cake

Gently fold in 1 cup fresh cranberries. The original recipe called for the cranberries to be chopped, but I left them whole.  I love the burst of flavor from whole baked cranberries in baked goods and it works in this cake!

folding in the cranberries

Spread batter evenly in the prepared bundt pan…be sure to slop some over the center divider…just for fun!

Spreading cake batter in prepared bundt pan

Add a few extra cranberries to the top of the batter which is really the bottom of the cake…but we are putting it on top of the bottom. Does that make sense? (Whose on First? … and I just gave away my age!)

Isn’t that festive?! I get giddy when I make this cake! Que up the Christmas Music and let’s start hanging tinsel!!

Sprinkle cranberries on top of batter

Baking the Cranberry Bundt Cake

Place bundt pan mold on a baking sheet to keep it nice and even on the baking rack.

TIP: Bundt pans can easily tilt on the racks of your oven. So it’s always a good idea to place them on top of a baking sheet before placing the cake in the oven.

Bake at 350° for 50 minutes or until a toothpick inserted comes out clean. (Does it really come out clean??? These are things that make me go “hmmmm”?)

Baked Pumpkin Cranberry Cake

Place cake, in bundt pan, on a cake rack and allow to cool before inverting onto a cake plate.  Sprinkle with Powder Sugar once the cake is completely cooled.

I love to garnish the outer edge of the cake plate with frosted cranberries and mint leaves. It adds to the Holiday cheer of this classic Victorian dessert.

How To Make Frosted Cranberries

In a small sauce pan combine 1/4 cup water with 1/2 cup sugar. Bring to a boil until sugar dissolves. Remove from heat and drop 1 cup fresh cranberries into the syrup. Coat quickly and then roll in sugar. Carefully place coated cranberries on a paper towel or plate to dry. 

Close up of Holiday Pumpkin Cranberry Cake

This cake slices beautifully! The dense texture is fabulous and the bright red cranberry jewels that dot the pumpkin cake are sublime! All we need now…

Sliced Pumpkin Cranberry Bundt Cake

is A FORK! Yep, it’s time to dig into this baby!

See the spices through out the cake and the juicy berries! Ahhhh! This is what a holiday no fuss pumpkin cake is all about! Pure simple flavors that shine!

forkful of cranberry pumpkin cake

This Pumpkin Cranberry Bundt Cake is perfect for work parties, holiday pot lucks, and church dinners! It travels well and there’s very little mess! You’re sure to be the star of any party you attend if you bring this cake in tow! 

If you enjoyed this recipe you may also enjoy these other Holiday Cranberry Recipes

As always, thanks so much for stopping by and visiting with me! Remember you can always sign up for my bi-weekly email where I share all the latest recipes and happenings from my Nest! 

Happy Nesting Friends!

Norine's Signature and photo
Yield: 10-12 servings

Holiday Pumpkin Cranberry Bundt Cake

Holiday Pumpkin Cranberry Bundt Cake with garnish

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!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 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


  1. Preheat oven to 350°. Spray 8 Cup bundt pan with non-stick baking spray or butter and flour bundt pan.
  2. In a large bowl, combine flour, pumpkin pie spice, baking soda, and salt. Mix with wire whisk until well combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Once completely cool sprinkle with confectioners sugar. Garnish with sugared cranberries and mint.

Nutrition Information:


12 servings

Serving Size:

1 slice

Amount Per Serving: Calories: 316Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 207mgCarbohydrates: 54gFiber: 1gSugar: 34gProtein: 4g

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Easy Vanilla Chocolate Chip Bundt Cake | Norine's Nest

Friday 21st of January 2022

[…] Holiday Pumpkin Cranberry Bundt Cake […]


Wednesday 29th of December 2021

I make this cake/bread every year....we have absolutely loved it from the early edition of Victoria from whence it came. I add more spice than listed and I do coarsely chop the cranberries...but I shamelessly add 3 cups instead of 1. Everyone who tries it, LOVES this cake/bread!!! <3

Monday 3rd of January 2022

Hi Janine! I love this recipe too. I also loved Victoria magazine! One of my guilty pleasures back in the day! I love that you add more cranberries. I am going to have to try that! Thanks for stopping by and sharing. I hope you have a wonderful New Year! Norine

Jane gross

Wednesday 11th of December 2019

I really like all your recipes,haven't made any as of yet but will.i call all your meals & happy time.cause they will make me happy after I make them.thank you so very much for putting in your time and coming on to Facebook to share all these great recipes.i,m very happy you did.

Thursday 12th of December 2019

Hi Jane! It's so fun to see you here at my blog! Thank you for taking the time to share with me. I love seeing you over on my Facebook page and it's wonderful to have you stop by here and visit with me. Your words touched my heart. The Holiday season is so busy and I'm always worried that the recipes I put out there may not bring the joy to other that I hope they will. So I truly thank you for these kind words of appreciation for what I do. I hope you have a joyous Holiday and a very Merry Christmas. Happy Nesting! ~Norine

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