Pumpkin Cake with Dried Cranberries

Pumpkin Cake with Dried Cranberries

1 Review
From the EatingWell Kitchen

This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie.

Ingredients 24 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • Cake
  • 2½ cups whole-wheat pastry flour (see Tip) or 1 cup whole-wheat flour and 1⅔ cups cake flour
  • 2 cups fine cornmeal, preferably stone-ground
  • 2½ teaspoons baking soda
  • 1¼ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 2 large egg whites
  • 2 cups packed light or dark brown sugar
  • 1 15-ounce can unseasoned pumpkin puree
  • 1 cup low-fat plain yogurt
  • ⅓ cup canola oil
  • 2 teaspoons freshly grated orange or lemon zest (optional)
  • 1½ cups dried cranberries or raisins
  • Glaze & Garnish
  • ½ cup packed confectioners’ sugar
  • 1-1½ tablespoons orange juice
  • ½-1 teaspoon freshly grated orange zest, plus julienned zest for garnish


  • Active

  • Ready In

  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 ½ tablespoon more juice to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with julienned zest, if desired.
  • Make Ahead Tip: 12-cup Bundt pan
  • Tip: 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. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.

Nutrition information

  • Per serving: 215 calories; 4 g fat(0 g sat); 3 g fiber; 43 g carbohydrates; 3 g protein; 4 mcg folate; 1 mg cholesterol; 24 g sugars; 23 g added sugars; 2,763 IU vitamin A; 1 mg vitamin C; 55 mg calcium; 0 mg iron; 271 mg sodium; 93 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 1

October 12, 2014
profile image
By: EatingWell User
Disappointed Too dry for my taste, I'm sure it's because no egg and WW flour. Disappointed it didn't have a strong pumpkin taste, if i had not used raisins there wouldn't much taste at all. Will not make again. Pros: Not many Cons: Too dry
More Reviews