Recipe Image

Pumpkin Cake with Dried Cranberries

  • 30 m
  • 2 h 30 m
EatingWell Test Kitchen
“This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie.”


    • 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


  • 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.
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