Pumpkin Cake with Dried Cranberries


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

Cook Time:
30 mins
Additional Time:
2 hrs
Total Time:
2 hrs 30 mins
24 servings
Nutrition Profile:



  • 2 1/2 cups whole-wheat pastry flour (see Tip) or 1 cup whole-wheat flour and 1 2/3 cups cake flour

  • 2 cups fine cornmeal, preferably stone-ground

  • 2 ½ teaspoons baking soda

  • 1 ¼ 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

  • cup canola oil

  • 2 teaspoons freshly grated orange or lemon zest (optional)

  • 1 1/2 cups dried cranberries or raisins

Glaze & Garnish

  • ½ cup packed confectioners’ sugar

  • 1-1 1/2 tablespoons orange juice

  • 1/2-1 teaspoon freshly grated orange zest, plus julienned zest for garnish


  1. To prepare cake: Preheat oven to 350 degrees 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 1/2 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 Facts (per serving)

215 Calories
4g Fat
43g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 215
% Daily Value *
Total Carbohydrate 43g 16%
Dietary Fiber 3g 12%
Total Sugars 24g
Added Sugars 23g 46%
Protein 3g 7%
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 1mg 0%
Vitamin A 2763IU 55%
Vitamin C 1mg 1%
Folate 4mcg 1%
Sodium 271mg 12%
Calcium 55mg 4%
Iron 1mg 3%
Magnesium 8mg 2%
Potassium 93mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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