Pumpkin Fudge Swirl Bundt With Cranberries (Vegan)

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!