Pumpkin Fudge Swirl Bundt With Cranberries (Vegan) Recipe

Name: Pumpkin Fudge Swirl Bundt With Cranberries (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups light brown sugar; 1 ¾ cups vegetable oil; 1 (15 ounce) canunsweetened pumpkin puree; 2 ½ teaspoons vanilla extract; 3 cups flour; 2 teaspoons baking soda; ¼ teaspoon salt; 3 teaspoons cinnamon; ½ teaspoon nutmeg; ½ teaspoon vinegar; ¾ cup dried sweetened cranberries; 2 tablespoons unsweetened cocoa powder; 4 tablespoons sugar; 2 tablespoons flour; ¼ cup water; ½ teaspoon vanilla extract

Servings: persons

2 cups light brown sugar
1 ¾ cups vegetable oil
1 (15 ounce) canunsweetened pumpkin puree
2 ½ teaspoons vanilla extract
3 cups flour
2 teaspoons baking soda
¼ teaspoon salt
3 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon vinegar
¾ cup dried sweetened cranberries
2 tablespoons unsweetened cocoa powder
4 tablespoons sugar
2 tablespoons flour
¼ cup water
½ teaspoon vanilla extract

1
Preheat oven to 350 degrees.
2
Grease and flour a 12-cup bundt pan.
3
Mix together the vegetable oil, pumpkin, vanilla, and vinegar.
4
In a separate bowl, mix together the brown sugar, flour, baking soda, salt, cinnamon, and nutmeg.
5
Fold the pumpkin mixture into the dry ingredients.
6
Mix until combined.
7
Pour half of the pumpkin cake batter into the bundt pan.
8
Sprinkle the cranberries over the cake batter.
9
Mix the cocoa powder, sugar, and flour.
10
Then add in the water and vanilla and stir until smooth.
11
Pour the chocolate fudge mixture over the cranberries.
12
If desired, place a knife through the cake to marble it.
13
Pour the rest of the pumpkin cake batter over the chocolate layer.
14
Bake for about 50 minutes, or until a toothpick comes out clean.
15
Optional: After the cake cools, make a glaze by combining confectioner's sugar, brown sugar, cinnamon, and a little bit of water and/or maple syrup.

1796

kcal

Calories

107

Fat

205

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 16 ingredients. The key ingredients include: 2 cups light brown sugar, 1 ¾ cups vegetable oil, 1 (15 ounce) canunsweetened pumpkin puree, 2 ½ teaspoons vanilla extract, and more.

Yes, Pumpkin Fudge Swirl Bundt With Cranberries (Vegan) 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.

Pumpkin Fudge Swirl Bundt With Cranberries (Vegan)

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