A delightful combination of pumpkin & cranberries, topped with the best frosting! A perfect cake for the holidays!
Cranberry Pumpkin Cake with Cream Cheese Frosting
A friend of mine asked for everyone who attended her bridal shower to bring their favorite recipe(s). I thought that was a great idea and wished I had thought of it for mine! That same friend gave me this recipe for Cranberry Pumpkin Cake. In all of my years of baking, I had never heard of it. I was anxious to try it and it did not disappoint! I knew without a doubt that I had to share this recipe with you!
This is a perfect cake for both Thanksgiving and Christmas. It is so moist and delicious, and with every bite you’ll get the most perfect compliment of cream cheese frosting! It is such a delightful cake, you will get rave reviews!
If you like this recipe, you’ll love these Pumpkin Pie Cake Bars, Pumpkin Pecan Cobbler, and No Bake Triple Layer Pumpkin Pie, too!
What You’ll Need for the Cake:
- 2 1/2 cups Flour
- 2 tsp Pumpkin Spice
- 1/2 tsp Cinnamon
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Oil
- 1 1/2 cups Brown Sugar
- 3 Eggs
- 2 tsp Vanilla
- 1 (15 oz) can Pumpkin Puree
- 2 tbsp Sour Cream
- 1 3/4 cup Cranberries
And the Cream Cheese Frosting:
- 8 oz Cream Cheese, Softened
- 1/4 cup Butter, Softened
- 2 1/2 cups Powdered Sugar
- 1 tsp Vanilla
How to Make Cranberry Pumpkin Cake
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.
- In a medium bowl, whisk together 2 1/2 cups flour, 2 tsp pumpkin spice, 1/2 tsp cinnamon, 2 tsp baking powder, and 1 tsp baking soda.
- In a separate bowl, beat together 1 cup oil, 1 1/2 cups brown sugar, 3 eggs, and 2 tsp vanilla. Then add 1 (15 oz) can pumpkin puree and 2 tbsp sour cream, beat until well combined.
- Slowly beat in the dry ingredients with the wet.
- If using 1 3/4 cup frozen cranberries, toss in 1 tbsp flour, then fold into the cake batter. Pour into the pan and spread evenly.
- Bake for 38-42 minutes, or until a toothpick inserted in the middle comes out clean.
- In the meantime, make the cream cheese frosting by beating together 8 oz softened cream cheese and 1/4 cup softened butter.
- Slowly beat in 2 1/2 cups powdered sugar, then beat in 1 tsp vanilla.
- Frost the cake once it’s cooled.
More Thanksgiving Desserts:
- Thanksgiving Pumpkin Pie Turkeys
- Pumpkin Pie Cake Bars
- Reese’s Cup Turkey Treats
- Mini Pecan Pies
- Easy Apple Crisp
- Pumpkin Pecan Cobbler
- No Bake Triple Layer Pumpkin Pie
- Pilgrim Hat Cookies
- Easy Pumpkin Pie
- Pecan Pie Cheesecake Bars
- Pecan Pie Brownies
- Easy Pecan Pie
Cranberry Pumpkin Cake
Cranberry Pumpkin Cake, a delightful combination of pumpkin & cranberries, topped with the best frosting! A perfect cake for the holiday's!
Ingredients
Cake
- 2 1/2 cups Flour
- 2 tsp Pumpkin Spice
- 1/2 tsp Cinnamon
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Oil
- 1 1/2 cups Brown Sugar
- 3 Eggs
- 2 tsp Vanilla
- 1 (15 oz) can Pumpkin Puree
- 2 tbsp Sour Cream
- 1 3/4 cup Cranberries
Cream Cheese Frosting
- 8 oz Cream Cheese, Softened
- 1/4 cup Butter, Softened
- 2 1/2 cups Powdered Sugar
- 1 tsp Vanilla
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.
- In a medium bowl, whisk together flour, pumpkin puree, cinnamon, baking powder, and baking soda.
- In a separate bowl, beat together oil, brown sugar, eggs, and vanilla. Then add pumpkin puree and sour cream, beat until well combined.
- Slowly beat in the dry ingredients with the wet.
- If using frozen cranberries, toss in 1 tbsp flour, then fold into the cake batter. Pour into the pan and spread evenly.
- Bake for 38-42 minutes, or until a toothpick inserted in the middle comes out clean.
- In the meantime, make the cream cheese frosting by beating together softened cream cheese and softened butter.
- Slowly beat in powdered sugar, then beat in vanilla.
- Frost the cake once it's cooled.
