Cranberry Apple Pumpkin Bundt

Cranberry Apple Pumpkin Bundt

This is the time of year my husband will share a dessert recipe or three that he wants us to try. We talked about trying this out for Thanksgiving, but were a little too overwhelmed. It was easier to whip this up for a New Years Eve brunch where we had nothing to prepare but this and our toddler.

Not gonna lie – this recipe was a bit of a bear. The best way to tackle this was by organizing all the ingredients at once. I ended up doing the frosting the day of the party and only used whole pecans to decorate. Though it got rave reviews, by the time we wrapped up, we decided that this was best left to “whip up” once every 5 or 10 years. This picture is our finished product!


  1. Chopped Pecans – 3/4 c.
  2. Granny Smith Apples – 1.5 c. peeled & diced
  3. Butter – 2 Tbs. melted
  4. Sweetened Cranberries – 1/2 c.
  5. Brown Sugar – 1/2 c.
  6. All-Purpose Flour – 3 Tbs.
  7. Granulated Sugar – 2 c.
  8. Butter – 1 c. softened
  9. Large Eggs – 4
  10. Canned Pumpkin – 15 oz.
  11. Vanilla Extract – 1 Tbs.
  12. All-purpose Flour – 3 c.
  13. Baking Powder – 2 tsp.
  14. Pumpkin Pie Spice – 2 tsp.
  15. Baking Soda – 1/2 tsp.


  1. Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes. Reduce oven temperature to 325°F.
  2. 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.
  3. Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.
  4. Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.
  5. Bake at 325° 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. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).
  6. Meanwhile, prepare Sugared Pecans and Pepitas.
  7. Prepare Maple Glaze; immediately spoon onto cooled cake. Arrange pecans and pepitas on cake.

The only thing I would change would be the pecans – I would not coat them in sugar after taking them out of the oven. They would have been fine raw on the bundt.

Click HERE for the page we used when making this holiday treat.


Comments, Suggestions, Ideas?