Pumpkin puree and applesauce provide tenderness and moisture to this pumpkin Bundt cake, eliminating the need for butter or oil.
Preheat oven to 350°F. Coat a 12-cup nonstick Bundt pan with cooking spray.
Beat cream cheese, 1/4 cup granulated sugar, 1 egg, 1/2 teaspoon cardamom, lemon juice and vanilla in a small bowl until smooth.
Whisk flours, cinnamon, baking soda, baking powder, salt and the remaining 1 1/2 teaspoons cardamom in a large bowl. Whisk pumpkin, applesauce, brown sugar and the remaining 1 cup granulated sugar and 3 eggs in a medium bowl. Add to the flour mixture and mix until just combined. Fold in cranberries.
Pour half the batter into the prepared pan and smooth the top. Spread the cream cheese mixture evenly over the batter. Spoon the remaining batter on top and spread into an even layer.
Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pan for 20 minutes. Unmold onto a wire rack and let cool for 20 minutes more before slicing. Garnish with cranberries, if desired.
12-cup nonstick Bundt pan