Dessertscelebratingsweets
All-in-One Holiday Bundt Cake
This recipe features all the flavors of the holiday season wrapped up into one beautiful bundt cake! This cake is packed with pumpkin, apples, cranberries, and pecans, flavored with cinnamon and ginger, and topped with a maple icing
👥 14 Servings⏱️ Prep & Cook: 1h 17m⏳ Prep: 25 min🔥 Cook: 52 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- spatula
- whisk
📝 Preparation Steps
1
Cake:
2
Preaheat
3
Preheat oven to 350°F with a rack in the center of the oven. This recipe requires 12-cup bundt pan (no smaller). Set it aside but don't grease it just yet.
4
Dry ingredients
5
In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.
baking soda1 teaspoonbaking powder2 teaspoons
6
Wet ingredients
7
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat butter, oil, granulated sugar, and brown sugar until combined. Add the eggs, one at a time, beating until combined. Add the pumpkin puree and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Add the flour mixture and beat until no streaks of flour remain. Stir in the chopped apples, cranberries, and pecans with a rubber spatula or spoon.
large eggs (room temperature )3chopped pecans (optional garnish)2 tablespoons
8
Bake
9
Thoroughly grease a 12-cup bundt pan (I use nonstick baking spray with flour in it). Pour the batter into the pan and spread it into an even layer. Bake for ⏱️ 50-60 minutes, until a long toothpick inserted into the cake comes out clean (check a few different spots since you might hit a piece of fruit). Place the pan on a wire rack to cool for ⏱️ 15 minutes, then carefully remove the cake from the pan and place the cake directly on the wire rack to cool completely.
10
Icing:
11
Frosting
12
Whisk powdered sugar, milk, and maple extract. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin. I like the icing just thin enough to drizzle but still on the thicker side. Add the frosting to a piping bag with the edge snipped off (I did not use a tip). Beginning on the interior of the bundt, squeeze the frosting while bringing the bag up the cake and over the side, then back up again (in a back and forth-zigzag type of pattern). Immediately top with pecans.
milk3 tablespoonschopped pecans (optional garnish)2 tablespoons
Nutrition Facts
calories
435 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
2 g
sugar Content
40 g
sodium Content
233 mg
protein Content
5 g
trans Fat Content
0.3 g
cholesterol Content
53 mg
carbohydrate Content
61 g
saturated Fat Content
6 g
unsaturated Fat Content
12 g
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