Holiday Cranberry Pumpkin Cake
Capture the festive flavors of the season with this Holiday Cranberry Pumpkin Cake, a delightful dessert that’s both rich and refreshing. This moist and spiced pumpkin cake is elevated with bursts of tart fresh cranberries and topped with a luscious cream cheese glaze for the perfect balance of sweet and tangy. Infused with aromatic spices like cinnamon, nutmeg, and ginger, this treat is a holiday showstopper that comes together in just over an hour. Garnish with a sprinkle of vibrant orange zest for a zesty finish that brightens every bite. Perfect for Thanksgiving gatherings, Christmas celebrations, or any winter occasion, this cake is as beautiful as it is delicious. Serve up slices of this crowd-pleaser, and watch it become the star of your dessert table!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup unsalted butter, softened
- 3 eggs, large
- 1 cup pumpkin purée
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 1.5 cups fresh cranberries, roughly chopped
- 4 ounces cream cheese, softened
- 1.25 cups powdered sugar
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 1 teaspoon orange zest (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar, brown sugar, and softened butter together using a handheld or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the pumpkin purée and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk (starting and ending with the dry ingredients). Mix until just combined.
Gently fold in the chopped cranberries with a spatula, being careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before transferring it to a serving platter or cutting it into slices.
While the cake cools, prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, alternating with the milk, until the desired consistency is reached. Mix in the vanilla extract.
Drizzle the glaze over the cooled cake. Garnish with orange zest, if desired.
Slice and serve! Store leftovers covered in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 48.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
