Healthy Recipes Healthy Cookie & Dessert Recipes Healthy Cake Recipes Pumpkin Cake with Dried Cranberries 2.0 (1) 1 Review This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on March 5, 2020 Print Rate It Share Share Tweet Pin Email Cook Time: 30 mins Additional Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 24 Yield: 24 servings Nutrition Profile: High Fiber Low-Calorie Jump to Nutrition Facts Ingredients Cake 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 ⅓ 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 Directions 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. Tips 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. Rate it Print Nutrition Facts (per serving) 215 Calories 4g Fat 43g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved