Can I use fresh cranberries in this cake?

Yes! Fresh cranberries add bold, tart flavor. Just rinse and pat dry before folding into the batter. If they’re too tart for your taste, chop or lightly sweeten them first.

What type of pumpkin should I use?

Always use 100% pure pumpkin puree , not pumpkin pie filling. It gives your pumpkin cranberry cake with cream cheese frosting the right consistency without added sugar or spices.

Can I make this cake gluten-free?

Absolutely. Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The cake will still be moist and tender.

How long can the cake sit out once frosted?

Because of the cream cheese frosting, the cake can sit out for up to 2 hours at room temperature. After that, refrigerate to keep it safe and fresh.

Can I skip the frosting?

You can! The pumpkin cranberry cake is flavorful enough on its own. But the cream cheese frosting adds tang and balance—highly recommended! Need a no-frosting option? Try our Pumpkin Spice Cookies for a sweet-and-spiced grab-and-go treat.

Pumpkin Cranberry Cake with Cream Cheese Frosting

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
1 tsp vanilla extract
1 cup canned pumpkin puree
1 cup fresh or dried cranberries (if dried, soak in hot water for 10 minutes and drain)
Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla and pumpkin puree until smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in cranberries.
Pour batter into prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake completely before frosting.
To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until fluffy.
Spread frosting over cooled cake and garnish with extra cranberries or a sprinkle of cinnamon if desired.

Notes

This cake can be made a day in advance and kept refrigerated. Use fresh cranberries for a tart burst, or dried for a sweeter bite. Great for holiday potlucks or Thanksgiving dessert tables.

Author: F.zahra
Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 piece
Calories: 370
Sugar: 30g
Sodium: 220mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg