This pumpkin cranberry cake is a great dessert recipe for a party or even just for a simple family dinner. Trust me, you’ll love the perfect combination of pumpkin and cranberries.
WILL PUMPKIN AND CRANBERRY TASTE GOOD TOGETHER?
Surprisingly, pumpkin and cranberry do go well together. Both are packed with nutrients too. The sweet cranberries complement the pumpkin cake.
This is a wholesome recipe that is not too sweet and rich. Pumpkin and cranberry together make this cake hearty, moist, and flavorful. This dessert will be perfect with a cup of coffee or tea after a meal.
CAN I ADD NUTS TO THIS CAKE?
The pumpkin and cranberry would already be yummy as is but if you want to add that nutty with some crunch texture to it, you can add nuts. Here are a couple of ideas for you:
You can also mix it all together if you like. If you are going to add nuts to this recipe, be sure that it is chopped. Add just about 1/4 cup of nuts when adding the chopped cranberries. You can also add them as toppings, that will also work.
Another thing you can add to this recipe is chia seeds. Chia seeds are a great source of fiber and omega-3 fatty acids, it also has plenty of high-quality protein, and several essential minerals and antioxidants. With this, your cake will be a semi guilt-free healthy dessert.
WHAT IF I DON’T LIKE A LOT OF FROSTING?
If you don’t like frosting on your cake, that’s fine. You can skip putting on some frosting. A good substitution will be powdered sugar. Once your cake is ready to be served, just dust some powdered sugar on top of your cake.
However, if you don’t like frosting or powdered sugar, you can just serve it plain and eat the cake as is. And don’t worry, this pumpkin cranberry cake recipe will still taste delicious even without adding some frosting or powdered sugar on top.
INGREDIENTS TO MAKE PUMPKIN CRANBERRY CAKE
For this recipe, you are going to need a couple of things to make the cake and a separate list of the ingredients for the frosting.
Here is the list of things you are going to need for the cake:
- All-Purpose Flour
- Caster Sugar
- Pumpkin Puree
- Vegetable Oil
- Dried Cranberries
- Ground Cinnamon
- Baking Soda
- Baking Powder
And for the frosting, here is what you need:
- Cream Cheese
- Whipping Cream
- Powdered Sugar
HOW TO MAKE PUMPKIN CRANBERRY CAKE
Once you have everything you’ll need for this recipe, it’s cooking time! Follow the instructions below for the best results!
STEP ONE: PREPARE THE MIXTURE
Grab yourself a large bowl, crack in the eggs and add the sugar. Whisk this until it gets foamy.
Then, add the vegetable and mix again. Now, add in the milk and pumpkin puree. Make sure to whisk everything together until combined.
STEP TWO: ADD DRY INGREDIENTS
Get a strainer you can use to sieve the dry ingredients into the mixture. Once you’ve added the dry ingredients, fold the mixture using a spatula until it gets fully combined with the wet mixture.
A batter should be formed while mixing the ingredients together.
STEP THREE: PREPARE BATTER
When you’ve formed a batter with your mixture, you can now add in your cranberries and fold them evenly into the batter.
After that, pour the batter into a greased and lined pan.
STEP FOUR: BAKE
Bake your cake in a preheated oven at 350°F for about 45 to 55 minutes or just until the skewer inserted in the middle comes out clean.
STEP FIVE: PREPARE FROSTING
While the baked cake is cooling, you can start making your frosting. In a bowl, put all the frosting ingredients and mix them all together with a whisk for about 5 minutes or until stiff peaks form.
STEP SIX: SERVE
When the cake has completely cooled down, spread the frosting over the cake and enjoy!
PUMPKIN CRANBERRY CAKE RECIPE CARD
Now that you know all about this cake it is time to print the recipe or save the recipe. You can print off the complete ingredients and instructions for pumpkin cranberry cake via the recipe card below.
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- 1.5 cups All purpose flour
- ½ cup Caster sugar
- ⅓ cup Pumpkin puree
- ¼ cup Milk
- ⅓ cup Vegetable oil
- ⅓ cup Chopped dried cranberries
- 2 Eggs
- ½ tsp Ground cinnamon
- ¼ tsp Salt
- ½ tsp Baking soda
- 1 tsp Baking powder
- For the Frosting:
For the Frosting
- 1/3 cup cream cheese
- 1/4 cup whipping cream
- 2 tablespoons powdered sugar
1. Crack the eggs in a bowl and add sugar. Whisk this until the mixture becomes frothy. Add the vegetable oil and give it another whisk.
2. Add in the milk and pumpkin puree and whisk until everything is evenly combined.
4. Sieve all the dry ingredients into the bowl and using a spatula, fold all the dry ingredients into the wet until a uniform batter forms.
5. Add the chopped cranberries and fold them evenly into the batter. Then, pour this batter into a greased and lined pan.
6. Bake it in a preheated oven at 350°F for about 45-55 minutes until a skewer inserted in the middle comes out clean. Then, let it cool completely.
7. While the cake is baking you can make the frosting. Take the frosting ingredients and place them in a medium bowl. Whisk for about 5 minutes or until stiff peaks form. Once the cake has cooled spread the frosting on the cake and enjoy!
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