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.
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 ½ 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.