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


Recipe Summary

2 hrs 30 mins

Nutrition Profile:



Glaze & Garnish


Instructions Checklist
  • To prepare cake: Preheat oven to 350 degrees F. To prepare cake coat a 12-cup Bundt pan with cooking spray.

  • 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.

  • 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.

  • Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.

  • Let the cake cool in the pan on a wire rack for 5 minutes. Remove from the pan and let cool on the rack.

  • 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

215 calories; protein 3.3g; carbohydrates 43.3g; dietary fiber 3.3g; sugars 24.3g; fat 4g; saturated fat 0.4g; cholesterol 0.6mg; vitamin a iu 2763.3IU; vitamin c 0.9mg; folate 3.6mcg; calcium 55mg; iron 0.5mg; magnesium 8.3mg; potassium 93.3mg; sodium 271.4mg; added sugar 23g.

3 other carbohydrate, 1 fat