Ingredients
Scale
Cranberry Pumpkin Cake
- 2 1/2 cups flour
- 2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups light brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 (15-ounce) can pumpkin puree
- 2 tablespoons Greek yogurt or sour cream
- 1 3/4 cups cranberries, roughly chopped
- 1 tablespoon flour, if using frozen cranberries
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Pumpkin Cranberry Cake
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the pan: Butter and flour a 9 x 13-inch cake pan.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a separate large bowl, beat together the oil, sugar, eggs, and vanilla extract. Turn the mixer to low speed and beat in the pumpkin puree and Greek yogurt.
- Combine the batter: Carefully beat in the flour mixture, turning off the mixer and scraping down the sides of the bowl as necessary.
- Add the cranberries: If using frozen cranberries, toss them in 1 tablespoon of flour. Then fold the cranberries into the cake batter using a large spatula.
- Bake: Pour the batter into the prepared pan and bake for 38–42 minutes, or until an inserted toothpick comes out clean.
Cream Cheese Frosting
- Beat the ingredients: In a large bowl, beat together the butter and sour cream.
- Add the powdered sugar: Slowly beat in the powdered sugar, about 1/2 cup at a time, until the desired sweetness is reached. Then beat in the vanilla extract and salt.
- Frost and serve: Frost the cooled cake, decorate with cranberries if desired, and slice into pieces.
Notes
- Cranberries: Fresh or frozen cranberries can be used. If using frozen cranberries, do not thaw them first. Toss them in 1 tablespoon of flour before folding them into the cake batter.
- Storage: Leftovers can be stored in the refrigerator for 3–5 days.
- Freezing: The unfrosted cake can be wrapped tightly in cling wrap and frozen. Thaw overnight in the refrigerator before frosting and serving.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American