Cranberry Pumpkin Cake with Cream Cheese Frosting (Moist & Easy Holiday Cake)

Cranberry Pumpkin Cake with Cream Cheese Frosting is a delicious holiday dessert featuring moist pumpkin spice cake, tart cranberries, and smooth homemade cream cheese frosting. The pumpkin puree keeps the cake wonderfully moist, while cinnamon and pumpkin spice add warm seasonal flavor to every slice.
Fresh or frozen cranberries bring a tart contrast to the sweetness of the brown sugar and frosting. Finished with a creamy layer of cream cheese frosting, this pumpkin cranberry cake is a lovely addition to Thanksgiving dinners, Christmas celebrations, and family gatherings.
The cake is baked in a 9×13-inch pan, making it convenient to slice and share. You can also prepare the unfrosted cake ahead of time and freeze it until you’re ready to decorate and serve.

Why You’ll Love This Cranberry Pumpkin Cake

• Moist pumpkin cake: Pumpkin puree, vegetable oil, and Greek yogurt create a tender, moist cake.
• Sweet and tart combination: Brown sugar provides sweetness, while cranberries add a delicious tart flavor.
• Warm seasonal spices: Pumpkin spice and cinnamon give the cake its comforting autumn flavor.
• Creamy homemade frosting: Cream cheese, butter, and powdered sugar create a smooth, tangy topping.
• Fresh or frozen cranberries: You can make this recipe with either fresh or frozen cranberries.
• Perfect for sharing: The 9×13-inch cake pan makes 18 slices, making this dessert suitable for holiday gatherings.
• Make-ahead friendly: The unfrosted cake can be wrapped tightly and frozen until needed.

Cranberry Pumpkin Cake Ingredients

This pumpkin cranberry cake uses simple baking ingredients to create a moist, flavorful cake with a creamy frosting.

Pumpkin Cranberry Cake

• All-purpose flour: Provides the structure needed for a soft, tender cake.
• Pumpkin spice: Adds the warm combination of spices commonly associated with pumpkin desserts.
• Cinnamon: Enhances the pumpkin flavor with additional warmth.
• Baking powder and baking soda: Help the cake rise and develop its texture.
• Salt: Balances the sweetness and brings out the other flavors.
• Vegetable oil: Helps keep the cake moist and tender.
• Light brown sugar: Adds sweetness and a deeper flavor that complements the pumpkin and cranberries.
• Vanilla extract: Adds a pleasant aroma and rounds out the flavors.
• Eggs: Help bind the ingredients together and provide structure.
• Pumpkin puree: Gives the cake its pumpkin flavor, moisture, and soft texture. Use pumpkin puree rather than pumpkin pie filling.
• Greek yogurt: Adds moisture and a slight tang. Sour cream can also be used.
• Cranberries: Bring a bright, tart flavor that balances the sweetness of the cake and frosting.

If you’re using frozen cranberries, you’ll also need 1 tablespoon of flour to coat them before folding them into the batter.

Cream Cheese Frosting

• Cream cheese: Creates the rich, tangy base of the frosting. Use softened cream cheese for easier mixing.
• Unsalted butter: Adds richness and helps create a smooth frosting.
• Powdered sugar: Sweetens and thickens the frosting.
• Vanilla extract: Adds a little extra flavor.
• Salt: Balances the sweetness of the powdered sugar.

Helpful Tips for Making Pumpkin Cranberry Cake

A few simple details can help you prepare a tender cake with evenly distributed cranberries and smooth frosting.

• Use pumpkin puree: Choose plain pumpkin puree rather than pumpkin pie filling, which already contains added spices and sweeteners.
• Use softened frosting ingredients: Let the cream cheese and butter soften before preparing the frosting. This makes them easier to beat together.
• Don’t thaw frozen cranberries: Frozen cranberries can go directly into the batter. Toss them with 1 tablespoon of flour first.
• Fold in the cranberries gently: Use a large spatula to distribute the cranberries without overmixing the cake batter.
• Scrape down the mixing bowl: When combining the wet and dry ingredients, scrape the sides of the bowl to make sure everything is incorporated.
• Check the cake before removing it: Bake for 38–42 minutes and insert a toothpick into the cake. It should come out clean when the cake is ready.
• Cool completely before frosting: Allow the cake to cool before spreading the cream cheese frosting over the top. This prevents the frosting from melting.

How to Make Cranberry Pumpkin Cake with Cream Cheese Frosting

This holiday pumpkin cake comes together in a few straightforward steps. Prepare the batter, fold in the cranberries, bake, and finish with homemade cream cheese frosting.

Step 1: Prepare the Oven and Cake Pan

Preheat your oven to 350°F.
Butter and flour a 9×13-inch cake pan to prevent the cake from sticking. Set it aside while you prepare the batter.

Step 2: Combine the Dry Ingredients

In a medium mixing bowl, whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
Make sure the ingredients are evenly combined so the spices and leavening agents are distributed throughout the flour.

Step 3: Mix the Wet Ingredients

In a separate large bowl, beat together the vegetable oil, light brown sugar, eggs, and vanilla extract.
Turn the mixer to low speed and beat in the pumpkin puree and Greek yogurt until combined.

Step 4: Add the Dry Ingredients

Carefully beat the flour mixture into the wet ingredients.
Turn off the mixer and scrape down the sides of the bowl as necessary to ensure everything is incorporated.
Mix until the batter is combined.

Step 5: Prepare and Add the Cranberries

If you’re using frozen cranberries, toss them with 1 tablespoon of flour before adding them to the batter. There is no need to thaw them first.
Add the cranberries to the cake batter and gently fold them in using a large spatula.
If you’re using fresh cranberries, roughly chop them before adding them to the batter.

Step 6: Bake the Pumpkin Cranberry Cake

Pour the batter into the prepared 9×13-inch cake pan.
Spread it evenly using a spatula.
Bake in the preheated 350°F oven for 38–42 minutes, or until an inserted toothpick comes out clean.
Remove the cake from the oven and allow it to cool completely before frosting.

Step 7: Prepare the Cream Cheese Frosting

In a large bowl, beat together the softened cream cheese and butter until smooth.
Slowly add the powdered sugar, approximately 1/2 cup at a time, beating until the desired sweetness is reached.
Add the vanilla extract and salt, then beat until everything is combined into a smooth frosting.

Step 8: Frost and Serve

Once the pumpkin cranberry cake has cooled completely, spread the cream cheese frosting evenly over the top.
Decorate with additional cranberries if desired.
Slice into 18 pieces and serve.

Variations and Substitutions

This cranberry pumpkin cake includes a few simple options that make it easy to adapt depending on the ingredients you have available.

• Use fresh or frozen cranberries: Both work in this recipe. Fresh cranberries should be roughly chopped. Frozen cranberries should remain frozen and be tossed with 1 tablespoon of flour before adding.
• Replace Greek yogurt with sour cream: The recipe allows sour cream as an alternative to Greek yogurt. Use the same 2 tablespoons.
• Decorate with cranberries: Add extra cranberries on top of the frosting if desired for a festive presentation.
• Freeze the unfrosted cake: Prepare the cake ahead, wrap it tightly in cling wrap, and freeze it. Thaw overnight in the refrigerator before frosting and serving.

Serving Suggestions

Cranberry Pumpkin Cake with Cream Cheese Frosting is a lovely dessert for Thanksgiving, Christmas, and other autumn or winter gatherings.
The combination of pumpkin spice, tart cranberries, and tangy frosting makes it a natural choice for a holiday dessert table.
Here are a few simple ways to serve it:

• Cut into individual slices for Thanksgiving dessert.
• Add it to a Christmas dessert spread alongside other homemade cakes and cookies.
• Serve it at family gatherings or holiday parties.
• Decorate the frosted cake with additional cranberries for a festive finish.

Because the cake is baked in a rectangular 9×13-inch pan, it’s easy to cut into portions and serve to a group.

Frequently Asked Questions

Can I use frozen cranberries instead of fresh cranberries?

Yes. Both fresh and frozen cranberries work in this recipe. If you’re using frozen cranberries, don’t thaw them first. Toss them with 1 tablespoon of flour before folding them into the cake batter.

Can I use sour cream instead of Greek yogurt?

Yes. The recipe allows sour cream as a substitute for Greek yogurt. Use 2 tablespoons, just as you would with the Greek yogurt.

How do I know when the pumpkin cranberry cake is done?

Bake the cake for 38–42 minutes at 350°F. Insert a toothpick into the cake. If it comes out clean, the cake is ready to come out of the oven.

Can I make cranberry pumpkin cake ahead of time?

Yes. The unfrosted cake can be wrapped tightly in cling wrap and frozen. When you’re ready to serve it, thaw it overnight in the refrigerator before adding the cream cheese frosting.

How should I store leftover cranberry pumpkin cake?

Store leftover cake in the refrigerator for 3–5 days. Keep it covered to help maintain its freshness.

Storage and Make-Ahead Tips

This cranberry pumpkin cake is convenient to prepare ahead, especially when you’re planning a holiday meal or gathering.

• Refrigerator: Store leftover frosted cake in the refrigerator for 3–5 days.
• Freezer: The unfrosted cake can be wrapped tightly in cling wrap and frozen.
• Thawing: Thaw the frozen unfrosted cake overnight in the refrigerator before frosting and serving.
• Make ahead: Bake the cake in advance, freeze it unfrosted, and prepare the cream cheese frosting when you’re ready to finish the dessert.

For the best presentation, frost the cake after it has cooled completely.

Make This Cranberry Pumpkin Cake for Thanksgiving or Christmas

If you’re looking for a festive homemade dessert, this Cranberry Pumpkin Cake with Cream Cheese Frosting is a wonderful choice. The moist pumpkin spice cake, tart cranberries, and tangy cream cheese frosting create a delicious balance of flavors in every slice.
It’s easy to prepare in a 9×13-inch pan, makes 18 servings, and can be made ahead for your holiday celebrations. Save this recipe for Thanksgiving or Christmas and enjoy a homemade cake everyone can share.

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