Easy Cranberry Pumpkin Cake
This Easy Cranberry Pumpkin Cake is a simple fall dessert recipe that is bursting in flavor! Every bite is full of sweet citrus orange and tart cranberries. It truly is the most ideal cake this Thanksgiving and Christmas.
Ingredients
- 2 cups all-purpose flour plus 1-2 tbsp for dusting
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/2 cup dark brown sugar
- 3/4 cups white sugar
- 2/3 cups oil
- 1 cup pumpkin puree room temperature
- 2 eggs room temperature
- 1 tbsp vanilla
- 1 tbsp orange zest grated
- 1 1/2 cups fresh cranberries*
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350℉/176℃ and line a 9x9 baking pan with parchment paper and set aside.
- In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, ginger, cloves, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cloves
- In another large bowl, add the brown sugar, white sugar, oil, eggs, vanilla, orange zest, and pumpkin. Whisk until smooth (1-2 minutes).1/2 cup dark brown sugar, 3/4 cups white sugar, 2/3 cups oil, 1 cup pumpkin puree, 2 eggs, 1 tbsp vanilla, 1 tbsp orange zest
- Add the dry and wet ingredients gently together using a spatula just until combined. Do not over-mix!
- Lightly dust and toss the cranberries in 1-2 tbsp of flour. Then add them into the batter and stir a few times to evenly distribute them in.1 1/2 cups fresh cranberries*
- Transfer the batter into the prepared pan and spread evenly.
- Bake for 40-50 minutes or until a toothpick inserted comes out clean. Allow to cool completely, then dust powdered sugar on top. Slice, and enjoy!Powdered sugar for dusting
Notes
Fresh cranberries* - if using frozen, do not thaw. Dust them in 1 tbsp of flour, then immediately mix them into the batter and bake.