Do you ever have one of those days when you know God’s enjoying a little chuckling just watching you? THAT was my day. This afternoon I made the most perfect Cranberry Pumpkin Cake you can imagine. It was beautiful. . . I mean really, we’re talking PERFECT. It came out of my bundt pan effortlessly, popped onto my pretty harvest time cake platter, and I knew I had the perfect cake in my hands. As I finished up the final touches on the icing, I mulled over titles for this fabulous cake . . . I finally settled on Laurie’s-Just-About-Perfect-Impress-Your-Mother-In-Law-Harvest-Time-Cranberry-Pumpkin-Cake. (Now how’s that for a title?) Yup, it was that good.
I even thought about how impressed the teachers would be at my kid’s school when I delivered it tomorrow as a special treat. (Y’all know there’s no way I could leave that good a cake in my house very long without devouring the entire thing myself, so I needed a plan for this cake!) Let me tell you, I had impressed myself.
And, just so I could share with you all exactly how good I was, I walked my perfect cake out towards the back door to take a picture of it for you (I’m absolutely horrible at food photography, so I try to take pictures on our deck where the light is a little better than inside my kitchen!)
And then . . . it happened . . .
Yes, that would be my carpet . . .
My seven year old cried (she really wanted that cake), my three year old decided it was a mountain and wondered how many times she could skip over it before jumping in it, and I tried to figure out how on earth I could salvage even one bite of that mess. Well, here’s the best I could do at a “pretty” picture for you . . .
I promise, this cake really is perfect! (I know, hard to believe, but you’ve got to trust me on this one!) If you’re looking for a crowd pleaser this Thanksgiving that really will impress your mother-in-law (or whoever else you’re trying to impress . . . ) try this one out. JUST DON’T DARE MOVE IT OFF THE KITCHEN COUNTER!!! (At least, if you’re a little clumsy like me . . . )
Here’s what you’ll need . . .
- 1 1/2 cup oil
- 2 cups sugar
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 1 can pumpkin
- 3 eggs
- 1 cup dried cranberries
- extra dried cranberries for garnish
Sift dry ingredients except for cranberries. (You can also just stir with a wire whisk to get any lumps out). Add oil and pumpkin, mix well. Add eggs one at a time until all is thoroughly combined. Stir in 1 cup dried cranberries. Bake in greased bundt pan at 350 for one hour or until toothpick comes out cleanly. Frost with Cream cheese frosting, and garnish with extra craisins.
Cream Cheese Frosting
- 8 oz. cream cheese, softened
- 1 1/2 cups powdered suga
- 3 tablespoons butter or margarine
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Cream together butter and cream cheese on medium speed with an electric mixer. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
This post is linked to Eat At Home Cooks Pumpkin Ingredient Spotlight. Thanks to I Heart Publix and Two Thrifty Sisters for the coupon matchups, and check out $5 Dinner Mom for bargain meal deals. If you need a little more menu inspiration, be sure to visit my Recipe Index! Join Passionate Penny Pincher on Facebook to keep up with all the . . . ummmm . . . . disasters and deals!