Cranberry-Apple-Pumpkin Bundt Recipe

Name: Cranberry-Apple-Pumpkin Bundt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0. 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 325u00b0.
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 325u00b0 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.

1661

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cranberry-Apple-Pumpkin Bundt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Apple-Pumpkin Bundt

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