Easy Pumpkin Cranberry Cake

This Easy Cranberry Pumpkin Cake is the cozy flavour of the season! Bursting with warm pumpkin spice, bright citrus notes, and tart cranberries, this cake delivers cozy fall flavor in every bite. Lightly dusted with powdered sugar after baking, it’s the perfect festive dessert to bake this Thanksgiving or Christmas.

This is the first cranberry recipe of the season and I'm so excited for it! It's a super moist and soft cake full of pumpkin spice and tart cranberries.

The dusting of powdered sugar after it's baked adds the perfect amount of sweetness, and balances all the flavors so well. Not only is this cake beautiful, it is also SO delicious and such a crowd pleaser this Thanksgiving and Christmas season!

I added a hint of orange zest int the cake and recommend you do the same if you can. The citrus orange flavors pair so wonderfully with the tart cranberries. It truly is the best holiday cake.

Step by step instructions

Here is how bake this Easy Cranberry Pumpkin Cake. You will need a lined 9×9 square pan, three mixing bowls, a spatula, and a whisk.

Step 1 – Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients. Mix together and set aside.

Step 2 - Whisk wet ingredients. In a large bowl, add the dark brown sugar, white sugar, oil, eggs, vanilla, orange zest, and pumpkin puree. Whisk together until well combined (1-2 minutes).

Step 3 - Combine together. Add the dry and wet ingredients together and mix gently with a spatula until just combined. Do not over-mix!

Step 4 - Mix the cranberries in. Add the dusted cranberries in and mix a few times until evenly distributed. Once again, do not over-mix.

Step 5 - Transfer and bake. Transfer into the prepared pan and spread evenly. Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean with no wet batter.

Allow to cool, then dust with powdered sugar (optional, but recommended), slice, and enjoy!

Expert baking tips

Here are a few expert baking tips from my kitchen to yours

• Measure the flour accurately. This has to be my number one tip when it comes to baking. It is so easy to over-measure or under-measure flour! I highly recommend getting a kitchen gram scale if you don't have one already. 
• Don't over-mix the batter. You want to mix the dry and wet ingredients together just until no more dry flour streaks appear. Over-mixing causes tough and chewy baked goods and we don't want that.
• Add orange zest. It truly makes the biggest difference in this cake. Adding orange zest brightens the pumpkin and compliments the cranberries.
• Cool completely before dusting. If you don't, the sugar will melt right on top!

FAQ

How do I store this cake?

This cake is best eaten fresh within the first few days. Keep it on the counter in an airtight container or display, and in the refrigerator for up to 1 week.

Can I use frozen cranberries?

Yes. If using frozen, do not thaw them. Dust them in 1 tbsp of flour, mix them into the batter, and bake immediately.

Can I use dried cranberries?

Yes. Soak them in water or orange juice for 10 minutes before using.

What kind of pumpkin should I use?

You must use a pumpkin puree. You can find it in the baking aisle (It comes in a can). Make sure it's puree and not pie filling, the cans look similar.

Can I make this gluten-free?

Absolutely. You may use a 1:1 gluten-free flour.

Can I make muffins out of this batter?

Check out Pumpkin Cranberry Muffins.

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