Cranberry-Apple-Pumpkin Bundt

Southern Living
Cranberry-Apple-Pumpkin BundtRecipe

Photo: Iain Bagwell; Styling: Heather Chadduck

Makes 12 servings


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3/4 cup finely chopped pecans
1 1/2 cups peeled and diced Granny Smith apples
2 tablespoons butter, melted
1/2 cup finely chopped sweetened dried cranberries
1/2 cup firmly packed light brown sugar
3 tablespoons all-purpose flour
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 (15-oz.) can pumpkin
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda


Hands-on: 30 Minutes
Total: 4 Hours, 30 Minutes

1. Preheat oven to 350°. 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°.

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.

Created date

October 2012