Cranberry Apple Pumpkin Bundt

With fall baking in mind I wanted to revisit one of my favorite fall recipes, Cranberry Apple Pumpkin Bundt. I baked this when I was with the Cake Slice Bakers. That year we baked from, “Southern Living, The Southern Cake Book”, and the book ranks high on my list. It is filled with, simple and show stopper cakes, beautiful pictures, and easy to follow recipes.

cranberry-apple-pumpkin-bundt-a

This beauty speaks autumn in volumes. It’s chocked full of cranberries, apples, pumpkin, pecans, walnuts, maple syrup, and pumpkin pie spice. Can you imagine how fantastic my kitchen smelled?

If you’re looking for a cake that’s filled with the warming spices of fall, nuts and fruits; try this Cranberry Apple Pumpkin Bundt.

I remember taking my ever-loving time with my slice because there was much to savor. Not only was it jammed packed with all the flavors of fall but there was tons of texture. The cranberries were slightly sweet and a bit chewy, With fall baking in mind I wanted to revisit one of my favorite fall recipes, Cranberry Apple Pumpkin Bundt. I baked this when I was with the Cake Slice Bakers. That year we baked from, “Southern Living, The Southern Cake Book”, and the book ranks high on my list. It is filled with, simple and show stopper cakes, beautiful pictures, and easy to follow recipes.

cranberry-applepumpkin-bundt-12

This beauty speaks autumn in volumes. It’s chocked full of cranberries, apples, pumpkin, pecans, walnuts, maple syrup, and pumpkin pie spice. Can you imagine how fantastic my kitchen smelled?

I remember taking my ever-loving time with my slice because there was much to savor. Not only was it jammed packed with all the flavors of fall but there was tons of texture. The cranberries were slightly sweet and a bit chewy, and the apples and toasted walnuts added tons of crunch.

cranberry-applepumpkin-bundt-3

My only regret with this cake is that I couldn’t find any pepitas (pumpkin seeds). Instead, I used walnuts.

Helpful Hints for Baking a Cranberry Apple Pumpkin Bundt

If you’re looking for a cake that’s filled with the warming spices of fall, nuts and fruits; try this Cranberry Apple Pumpkin Bundt.

Adding the cranberry/apple/nut filling is easier if done by placing it with your fingers rather than spooning it on top of the batter. You also don’t want the filling to touch the sides of the pan. I added a bit and slightly pressed it into the batter. Then continued to add more until it was all used. If a little falls towards the outer edge just nudge it back to the center with your fingers.

The secret to toasting nuts is to watch them carefully, they will burn in a heartbeat. Lastly, when preparing the glaze or anytime you’re using powdered sugar, sift it first it will blend much easier.

Don’t be dismayed by the long list of ingredients, steps, and total time. One bite of this delicious cake and the time taken won’t even matter.

Helpful Hints for Baking a Cranberry Apple Pumpkin Bundt

Adding the cranberry/apple/nut filling is easier if done by placing it with your fingers rather than spooning it on top of the batter. You also don’t want the filling to touch the sides of the pan. I added a bit and slightly pressed it into the batter. Then continued to add more until it was all used. If a little falls towards the outer edge just nudge it back to the center with your fingers.

When toasting, nuts watch them carefully they will burn in a heartbeat. Lastly, when preparing the glaze or anytime you’re using powdered sugar. It will blend much easier if you sift it first.

Don’t be dismayed by the long list of ingredients, steps, and total time. One bite of this and the time taken won’t even matter.

Cranberry Apple Pumpkin Bundt
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
If you’re looking for a cake that’s filled with the warming spices of fall, nuts and fruits; try this Cranberry Apple Pumpkin Bundt.
Ingredients
  • ¾ cup pecans, finely chopped
  • 1 ½ cups peeled and diced Granny Smith apples
  • 2 TBS butter, melted
  • ½ cup finely chopped sweetened dried cranberries
  • ½ cup firmly packed light brown sugar
  • 3 TBS all-purpose flour
  • 2 cups granulated sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 (15-oz.) can pumpkin
  • 1 TBS vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • ½ tsp baking soda
  • Sugared Pecans and Walnuts
  • 1 cup pecan halves and pieces
  • ½ cup roasted, salted chopped walnuts
  • 2 TBS butter, melted
  • 2 TBS sugar
  • Maple Glaze
  • ½ cup pure maple syrup
  • 2 TBS butter
  • 1 TBS milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar,sifted
Instructions
  1. Preheat oven to 350° F and bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through.
  2. Cool 15 minutes then reduce oven temperature to 325°.
  3. Toss diced apples in 2 Tbsp. melted butter to coat in a medium bowl; add cranberries, next 2 ingredients, and toasted pecans, and toss until well blended.
  4. Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy.
  5. Add eggs, 1 at a time, beating just until blended after each addition, then add pumpkin and vanilla; beat just until blended.
  6. Stir together 3 cups flour and next 3 ingredients.
  7. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition.
  8. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan.
  9. Place apple mixture over batter, leaving a ½-inch border around outer edge, then spoon remaining batter over apple mixture.
  10. Bake at 325° F for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean.
  11. Cool in pan on a wire rack 15 minutes.
  12. Remove from pan to wire rack; cool completely (about 2 hours).
  13. Meanwhile, prepare Sugared Pecans and Chopped Walnuts
  14. Preheat oven to 350°. Stir together pecan halves and pieces, walnuts, and melted butter.
  15. Spread in a single layer in a 13- x 9-inch pan and bake 12 to 15 minutes or until toasted and fragrant, stirring halfway through.
  16. Remove from oven; toss with sugar. Cool completely in pan on a wire rack (about 30 minutes).
  17. Prepare Maple Glaze
  18. Bring maple syrup, butter, and milk to a boil in a small saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.
  19. Remove from heat; whisk in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to thicken and cool slightly. Immediately spoon onto cooled cake. Arrange pecans and walnuts on cake.

 

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  1. I made a similar SL cake several years ago, it is a show stopper! I just got a bag of roasted and salted Pepitas at Target- I bet your cake with cranberries is over the top!
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  19. Oh Sandra, this looks absolutely amazing and incredibly delicious! This would be a perfect dessert to add alongside the traditional pies for Thanksgiving! I have pinned this one for sharing!
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