Food and Recipes Recipes 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 5, 2018 Print Share Share Tweet Pin Email 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 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°. 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. 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. 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. 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). 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). 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. Print