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Pumpkin Cake with Dried Cranberries

Pumpkin Cake with Dried Cranberries

This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie. Cinnamon and allspice give it that traditional pumpkin flavor perfect for any festive fall occasion.


24 servings

Prep Time

30 minutes

Total Time

2 1/2 hours (including cooling time)



  • 2 1/2cups whole-wheat pastry flour or 1 cup whole-wheat flour and 1 2/3 cups cake flour
  • 2cups cornmeal, preferably stone-ground
  • 2 1/2teaspoons baking soda
  • 1 1/4teaspoons baking powder
  • 1teaspoon salt
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground allspice
  • 2large egg whites
  • 2cups packed light or dark brown sugar
  • 115-ounce can unseasoned pumpkin puree
  • 1cup low-fat plain yogurt
  • 1/3cup canola oil
  • 2teaspoons freshly grated orange or lemon zest (optional)
  • 1 1/2cups dried cranberries or raisins

Glaze & Garnish

  • 1/2cup packed confectioners' sugar
  • 1tablespoons orange juice
  • 1/2teaspoon freshly grated orange zest, plus julienned zest for garnish


  1. To prepare cake: Preheat oven to 350°F. To prepare cake coat a 12-cup Bundt pan with cooking spray.
  2. Whisk flour, cornmeal, baking soda, baking powder, salt, cinnamon and allspice in a large bowl. Whisk egg whites, brown sugar, pumpkin, yogurt, oil and orange (or lemon) zest, if using, in a medium bowl until well combined.
  3. Fold the pumpkin mixture and dried cranberries (or raisins) into the dry ingredients with a rubber spatula until completely blended. Do no over mix. Scrape the batter into the prepared pan, smoothing the top.
  4. Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.
  5. Let the cake cool in the pan on a wire rack for 5 minutes. Remove from the pan and let cool on the rack.
  6. To prepare glaze: Place confectioners’ sugar and zest to taste in a small bowl. Add 1 tablespoon orange juice and stir until smooth. Add up to 1/2 tablespoon more juice to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with julienned zest, if desired.


Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in an airtight container in the freezer.

12-cup Bundt pan

Nutrition Facts

Per serving (recipe makes 24 servings)

Calories 215kcal
Carbohydrate Total 43g
Added Sugars 23g
Fiber 3g
Total Fat 4g
Saturated Fat 0g
Mono Saturated Fat 2g
Cholesterol 1mg
Sodium 271mg
Protein 3g
Potassium 93mg
Calcium 55mg
Folate 4mcg
Omega-6 1g
Vitamin E 1mg

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