FREE HOME PLANNER
SAMPLE!
If you're looking for pumpkin recipes, don't miss one of my favorites – Pumpkin Cranberry Cake with Cream Cheese Icing. Perfect for Fall!
Pumpkin Cranberry Cake with Cream Cheese Icing
I was looking for a few pumpkin recipes this week, and remembered one of my favorite recipes for Cranberry Pumpkin Cake with Cream Cheese Icing. It has the perfect combination of Fall flavors and the icing just makes it amazing.
I made this several years ago, and came out with the PERFECT cake. It really was absolutely delicious . . . until it turned into this:
Do you ever have one of those days when you know God's enjoying a little chuckling just watching you? Well – THAT was my day.
On that afternoon I had 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 to the school 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 was absolutely horrible at food photography at the time, so I would always take pictures on our deck where the light was a little better than inside my kitchen!)
And then . . . it happened . . . it fell RIGHT on the GROUND!
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 from that PERFECT cake. . .
I promise though, this cake really is the perfect Fall dessert!
If you're looking for a crowd pleaser this year that really will impress your mother-in-law (or whoever else you're trying to impress . . . ) try this Pumpkin Cranberry Cake out.
JUST DON'T DARE MOVE IT OFF THE KITCHEN COUNTER!!! (At least, if you're a little clumsy like me . . . )
Pumpkin Cranberry Cake with Cream Cheese Icing
Ingredients
Pumpkin Cranberry Cake Ingredients
- 1 1/2 cup oil
- 2 cup sugar
- 3 cup flour
- 2 tsp baking soda
- 2 tsp baking powder
- 3 tsp cinnamon
- 1 tsp salt
- 1 can pumpkin
- 3 eggs
- 1 cup dried cranberries Save a few extra for garnish
Cream Cheese Icing Ingredients
- 8 oz cream cheese softened
- 1 1/2 cup powdered sugar
- 3 Tbsp butter or margarine
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
Pumpkin Cranberry Cake Instructions
- Sift dry ingredients except for cranberries.
- Add oil and pumpkin and then mix well.
- Add eggs one at a time until completely combined. Stir in 1 cup of dried cranberries.
- Bake in a greased Bundt pan at 350 degrees for one hour or until a toothpick comes out cleanly.
- Frost with the cream cheese icing and garnish with extra dried cranberries.
Cream Cheese Icing Instructions
- Cream together butter and cream cheese on medium speed with an electric mixer.
- Gradually add powdered sugar and salt, beating until well blended.
- Stir in vanilla.
- Add icing to your cake and enjoy!
This was also a great reminder that you're not the only mess in this ole' world 🙂 Find more family friendly recipes like this Pumpkin Cranberry Cake right over here!
I made it and it and it all crumbled apart…. I’m wondering if it was my flour. What kind of flour exactly is to be used?
I believe I used all purpose – I’m so sorry it fell apart! 🙁
Trying again with all purpose! Fingers crossed!
What size can of pumpkin or number of cups do you use for the cake?
You’ll want to use one 15oz can Barbara (a little under 2 cups) ~ hope that helps! 🙂