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Slice of Cranberry Pumpkin Cake with Cream Cheese Frosting with a bite taken out of it and a fork resting on the side of the plate.
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Cranberry Pumpkin Cake with Cream Cheese Frosting

Tart cranberries, deliciously moist pumpkin spice cake & tangy cream cheese frosting. This cranberry pumpkin cake with cream cheese frosting is perfect for Thanksgiving or Christmas. 
Prep Time45 minutes
Cook Time40 minutes
Total Time2 hours
Course: Dessert
Servings: 18 slices
Author: Fiona Dowling

Ingredients

Cranberry Pumpkin Cake

  • 2 1/2 cups flour
  • 2 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 1 1/2 cups light brown sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 15 oz can pumpkin puree
  • 2 tbsp Greek yogurt , or sour cream
  • 1 3/4 cup cranberries , roughly chopped *
  • 1 tbsp flour , if using frozen cranberries

Cream Cheese Frosting

  • 8 oz cream cheese , softened
  • 1/4 cup unsalted butter , softened
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

Pumpkin Cranberry Cake

  • Preheat the oven to 350F degrees. 
  • Butter and flour a 9x13 inch cake pan. 
  • In a medium bowl whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. 
  • In a separate large bowl beat together the oil, sugar, eggs and vanilla extract. Turn the mixer to low speed and beat in the pumpkin puree and Greek yogurt. 
  • Carefully beat in the flour mixture, turning off the mixer and scraping down the sides of the bowl as necessary. 
  • If using frozen cranberries, toss them in 1 tablespoon of flour. Then fold the cranberries into the cake batter using a large spatula. 
  • Pour the batter into the prepared pan and bake for 38-42 minutes, or until an inserted toothpick comes out clean. 

Cream Cheese Frosting

  • In a large bowl, beat together the butter and sour cream. 
  • Slowly beat in the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. Then beat in the vanilla extract and salt. 
  • Frost the cooled cake, decorate with cranberries (optional), and slice into pieces. 

Notes

* Fresh or frozen cranberries can be used. If using frozen, do not thaw first. Toss frozen cranberries in 1 tablespoon of flour before folding into into the cake batter. 
**Leftovers can be stored in the fridge for 3-5 days.
***Unfrosted cake can be wrapped tightly in cling wrap and frozen. Thaw overnight in the fridge before frosting and serving.