Snack Pumpkin-Cranberry Cake Recipe

Name: Snack Pumpkin-Cranberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pumpkin; 1 cup softened butter; 1 3/16 cups granulated sugar; 1 orange preferably organic; 1 egg; 2 eggs separated; 1 teaspoon vanilla extract; 1 5/8 cups flour; 5 tablespoons cornstarch; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 tablespoons dried cranberries

Servings: persons

1 pumpkin
1 cup softened butter
1 3/16 cups granulated sugar
1 orange preferably organic
1 egg
2 eggs separated
1 teaspoon vanilla extract
1 5/8 cups flour
5 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons dried cranberries

1
Wash the pumpkin and cut it into wedges (leaving the skin), remove the seeds and threads that are inside.
2
Preheat the oven to 180 degrees Celsius.
3
Wrap pumpkin pieces in the aluminium foil and bake for about 1 hour. The flesh should be very soft. Let cool and mash the flesh without the skin. Freeze the remaining puree in bags of 250 gr.
4
Preheat the oven to 175 C.
5
With an electric mixer, beat butter, sugar and orange zest for 3 minutes until the mixture becomes pale.
6
Add the whole egg and 2 yolks.
7
Mix well and add 250 gr. pumpkin puree and vanilla extract.
8
In another bowl, combine flour, cornstarch, baking powder and salt.
9
Add this mixture to the pumpkin / egg / butter mixture.
10
Mix quickly and not for too long to get a smooth paste.
11
Whisk the 2 egg whites until stiff.
12
Gently add fold them to the batter with a spatula.
13
Add the dried cranberries.
14
Pour the mixture into a buttered cake pan and bake for 40-50 minutes.

1011

kcal

Calories

Fat

119

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 12 ingredients. The key ingredients include: 1 pumpkin, 1 cup softened butter, 1 3/16 cups granulated sugar, 1 orange preferably organic, and more.

Yes, Snack Pumpkin-Cranberry Cake 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!

Snack Pumpkin-Cranberry Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions