Cranberry-Apple-Pumpkin Bundt

Consider this pretty cake the perfect centerpiece for your holiday party. This gorgeous Bundt cake blends our favorite autumnal flavors of cranberry, apple, and pumpkin together, with a crunchy pecan and maple glaze drizzled on top. 

Cranberry-Apple-Pumpkin Bundt
Photo: Iain Bagwell; Styling: Heather Chadduck
Hands On Time:
30 mins
Total Time:
4 hrs 30 mins
Yield:
12 servings

Ingredients

Cake Batter

  • 3/4 cup finely chopped pecans

  • 1 1/2 cups peeled and diced Granny Smith apples

  • 2 tablespoons butter, melted

  • 1/2 cup finely chopped sweetened dried cranberries

  • 1/2 cup firmly packed light brown sugar

  • 3 tablespoons all-purpose flour

  • 2 cups granulated sugar

  • 1 cup butter, softened

  • 4 large eggs

  • 1 (15-oz.) can pumpkin

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon baking soda

Sugared Pecans and Pepitas

  • 1 cup pecan halves and pieces

  • 1/2 cup roasted, salted shelled pepitas (pumpkin seeds)

  • 2 tablespoons butter, melted

  • 2 tablespoons sugar

Maple Glaze

  • 1/2 cup pure maple syrup

  • 2 tablespoons butter

  • 1 tablespoon milk

  • 1 teaspoon vanilla extract

  • 1 cup powdered sugar

Directions

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes. Reduce oven temperature to 325°.

  2. Toss diced apples in 2 Tbsp. melted butter to coat in a medium bowl; add cranberries, next 2 ingredients, and toasted pecans, and toss until well blended.

  3. Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.

  4. Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.

  5. Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).

  6. Prepare Sugared Pecans and Pepitas: Preheat oven to 350°. Stir together pecan halves and pieces, pepitas, and melted butter. Spread in a single layer in a 13- x 9-inch pan. Bake 12 to 15 minutes or until toasted and fragrant, stirring halfway through. Remove from oven; toss with sugar. Cool completely in pan on a wire rack (about 30 minutes).

  7. Prepare Maple Glaze: Bring maple syrup, butter, and milk to a boil in a small saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat; whisk in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to thicken and cool slightly. Use immediately; spoon onto cooled cake. Arrange pecans and pepitas on cake.

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