Cranberry Apple Pecan Bundt Cake

Cranberry Apple Pecan Bundt Cake is the kind of cozy, comforting dessert I love to make when the weather turns cool and the holidays are near. It’s filled with chunks of tart cranberries, sweet apples, and toasted pecans—all wrapped in a moist, tender cake that’s perfect for sharing. Whether I’m serving it at a fall gathering, Thanksgiving dinner, or enjoying a quiet afternoon slice with coffee, this cake never fails to impress.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between sweet and tart. The fresh apples add moisture, the cranberries bring a pop of brightness, and the pecans add crunch in every bite. It comes together easily in one bowl, and thanks to the Bundt pan, it looks beautiful right out of the oven—no fancy decorating needed. A dusting of powdered sugar or a drizzle of glaze is all it needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Nutmeg (optional)

• Granulated sugar

• Brown sugar

• Eggs

• Vegetable oil (or melted butter)

• Vanilla extract

• Apples, peeled and chopped (I like Granny Smith or Honeycrisp)

• Fresh or frozen cranberries

• Chopped pecans, toasted

• Powdered sugar or glaze (optional, for topping)

Directions

1. I preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly.

2. In a large mixing bowl, I whisk together the flour, baking powder, baking soda, salt, and spices.

3. In another bowl, I beat the eggs with both sugars, then mix in the oil and vanilla until smooth.

4. I combine the wet and dry ingredients, stirring until just blended.

5. I fold in the chopped apples, cranberries, and pecans.

6. I pour the batter into the prepared Bundt pan and smooth the top.

7. I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

8. I let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

9. Once cooled, I dust it with powdered sugar or drizzle with a simple glaze if I want to dress it up.

Servings and timing

This recipe makes 12 to 14 slices and takes about 1 hour and 20 minutes, including baking and cooling time. It’s ideal for holiday tables, potlucks, or cozy weekend baking.

Variations

• I use dried cranberries if I don’t have fresh or frozen ones—just soak them briefly in warm water first.

• I swap pecans for walnuts or almonds depending on what I have.

• I add a splash of orange zest to brighten up the flavor.

• I drizzle with a cream cheese glaze for a richer finish.

• I use whole wheat flour for a heartier version.

storage/reheating

I store the cake at room temperature in an airtight container for up to 3 days, or in the fridge for up to 5 days. It also freezes beautifully—just wrap slices individually and store for up to 2 months. To serve, I let it thaw at room temperature or warm slices slightly in the microwave.

FAQs

Can I use frozen cranberries?

Yes, I add them straight from the freezer without thawing. They bake up perfectly and help prevent the batter from turning pink.

What apples are best for baking in this cake?

I like tart-firm varieties like Granny Smith, Honeycrisp, or Braeburn. They hold their shape and add great flavor.

Can I make this ahead of time?

Yes, I often bake it a day in advance. The flavors get even better the next day, and it stays moist.

Do I need to toast the pecans?

Toasting isn’t required, but I do it when I want extra nutty flavor and crunch.

What glaze goes best with this cake?

I usually make a simple glaze with powdered sugar and milk or use a tangy cream cheese glaze for a richer topping.

Conclusion

Cranberry Apple Pecan Bundt Cake is one of those classic, no-fuss recipes that feels warm, festive, and full of love. It’s perfect for the holidays or any time I want a beautiful, crowd-pleasing dessert with bold fall flavors. With every bite of apple, cranberry, and pecan, it tastes like the season baked into a cake.

Cranberry Apple Pecan Bundt Cake

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Cranberry Apple Pecan Bundt Cake is a moist, seasonal dessert filled with tart cranberries, sweet apples, and crunchy toasted pecans. Baked in a Bundt pan, it’s perfect for fall gatherings, holidays, or a cozy slice with coffee.

• Author: Mayaa
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12–14 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg (optional)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1/2 cup vegetable oil (or melted butter)
• 2 tsp vanilla extract
• 2 cups apples, peeled and chopped (Granny Smith or Honeycrisp)
• 1 cup fresh or frozen cranberries
• 1 cup chopped pecans, toasted
• Powdered sugar or glaze (optional, for topping)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a Bundt pan thoroughly.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat the eggs with granulated sugar and brown sugar. Add oil and vanilla, mixing until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just blended.
5. Fold in the chopped apples, cranberries, and toasted pecans.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for about 15 minutes. Invert onto a wire rack to cool completely.
9. Once cooled, dust with powdered sugar or drizzle with glaze if desired.

Notes

• If using dried cranberries, soak them briefly in warm water to plump before adding.
• Swap pecans for walnuts or almonds based on preference.
• Add 1–2 tsp orange zest to brighten the flavor.
• For a richer topping, use a cream cheese glaze instead of powdered sugar.
• Whole wheat flour can be substituted for part of the all-purpose flour for a heartier texture.

Nutrition

• Serving Size: 1 slice (1/12 cake)
• Calories: 350
• Sugar: 26g
• Sodium: 220mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 55mg