All-in-One Holiday Bundt Cake

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The Ultimate All-in-One Holiday Bundt Cake Recipe

There is a specific moment during the holiday season when the kitchen shifts from a place of daily chores to a sanctuary of scent. It usually happens the second this All-in-One Holiday Bundt Cake hits the oven. Within twenty minutes, the house fills with the deep, grounding aroma of toasted nutmeg and sharp ginger, punctuated by the sweet, jammy smell of roasting apples.

This cake was born from the desire to stop choosing between my favorite seasonal flavors. Why pick between a pumpkin loaf, an apple crisp, or a cranberry tart when you can have the textures of all three in one golden, towering Bundt? It is heavy, moist, and deeply spiced—the kind of cake that feels like a hug in dessert form.

Why You’ll Love This

The Ultimate Texture Mashup: You get the creamy base of pumpkin, the soft bite of diced apples, the tart pop of fresh cranberries, and the crunch of toasted pecans.
A True Crowd-Pleaser: It manages to be sophisticated enough for a formal dinner party but humble enough for a Tuesday morning coffee break.
Foolproof Moistness: Thanks to the combination of pumpkin puree and oil, this cake stays tender for days, making it the perfect “bake-ahead” hero.
Effortless Elegance: Bundt cakes do the decorating work for you. A simple maple drizzle is all it takes to make this look like it came from a high-end bakery.

The Skeptic at the Table

I remember the first time I served this to my father-in-law. He is a “plain chocolate or nothing” kind of man who usually treats fruit in cake with extreme suspicion. He watched me fold in the fresh cranberries and diced apples with a look of genuine concern.

But when the cake came out—burnished gold and smelling like a dream—he took a small sliver. Then a larger one. By the end of the night, he was the one wrapping up the leftovers to take home, admitting that the tartness of the berries perfectly balanced the sweetness of the maple icing. It has been his most-requested birthday “cake” ever since.

What Makes It Special

Pumpkin Puree: Provides a silky, dense crumb and a gorgeous sunset hue.
Fresh Cranberries: These act like little jewels, bursting during baking to provide a much-needed acidic contrast to the warm spices.
Warm Spice Trio: A heavy hand of cinnamon, nutmeg, and ginger ensures the flavor is bold, not muted.
Maple Extract Icing: This adds a woody, autumnal sweetness that ties the fruit and nuts together beautifully.
Pecans: They offer an earthy, buttery crunch that breaks up the soft texture of the fruit.

Making It Happen

We begin by setting the foundation. While the oven preheats, you’ll want to whisk together your dry ingredients—the flour, baking soda, powder, and that fragrant spice blend. In a separate bowl, the magic starts with the fats. By beating the butter, oil, and two types of sugar together, we’re creating a base that is both flavorful and incredibly moist.

Once the eggs, vanilla, and pumpkin are incorporated, you’ll notice the batter becomes thick and velvety. When you fold in the dry ingredients, do it gently; you want to see the flour streaks disappear without overworking the gluten. The final step is the most rewarding: folding in the heavy cup of apples, the bright red cranberries, and the pecans.

The most important part of the process is the “late grease.” Wait until the batter is ready before greasing your Bundt pan. This prevents the oil or spray from sliding down the sides of the pan, ensuring a clean release later. After about an hour in the oven, your kitchen will smell incredible, and the cake will be ready to cool before receiving its signature maple drizzle.

You Must Know

The Toothpick Test: Because this cake is packed with fruit, make sure to test a few different spots with your skewer. If you hit an apple, it might feel wet, so check the crumb area specifically.
The 15-Minute Rule: Don’t try to flip the cake immediately. Let it rest in the pan for exactly 15 minutes. This allows the structure to set so it doesn’t fall apart, but it’s still warm enough to slide out easily.
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature to ensure the batter emulsifies perfectly without curdling.

Serving Ideas

This cake is a star on its own, but a few pairings can take it to the next level:

The Drink: Serve a thick slice alongside a hot cup of Earl Grey tea or a spicy Chai latte. If it’s evening, a glass of tawny port or a crisp hard cider works beautifully.
The Topping: A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream melts into the warm spices perfectly.

Make It Different

Nut-Free: Simply swap the pecans for pumpkin seeds (pepitas) or leave them out entirely for a school-safe version.
The Fruit: If you aren’t a fan of cranberries, try using dried golden raisins or even dark chocolate chips.
Gluten-Free: A high-quality 1:1 gluten-free flour blend works well here, though the cake may be slightly more delicate.

Storage and Reheating

This is one of those rare cakes that actually tastes better the second day as the spices meld. You can keep it on the counter in an airtight container for up to 2 days. If you need it to last longer, the refrigerator will keep it fresh for 3 days.

To reheat, simply pop a slice in the microwave for 10–15 seconds. It revives the butter and makes the maple icing slightly gooey again.

Success Tips

Spoon and Level: When measuring your flour, don’t scoop directly with the measuring cup. Spoon the flour into the cup and level it off with a knife to avoid a dry, dense cake.
Quality Spices: If your cinnamon has been in the pantry for three years, treat yourself to a fresh jar. It makes a world of difference in a spice-forward recipe like this.
The Icing Drizzle: For those perfect “drips,” make sure the icing is thick enough that it moves slowly. If it’s too runny, it will just soak into the cake rather than sitting beautifully on top.

Frequently Asked Questions

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling has added sugars and spices that will throw off the balance of the recipe. Stick to 100% pure pumpkin puree.

My Bundt pan is 10 cups, can I use it?

This recipe is specifically designed for a 12-cup pan. If yours is smaller, the batter will likely overflow. You can bake the excess batter in a couple of muffin tins!

Can I use frozen cranberries?

Absolutely. Don’t thaw them first; just toss them straight into the batter so they don’t bleed too much color into the cake.

What kind of apples are best?

I recommend a firm, tart apple like Honeycrisp, Granny Smith, or Braeburn. They hold their shape and don’t turn into mush during the long bake time.

How do I prevent the cake from sticking?

Use a baking spray that specifically contains flour (like Baker’s Joy), and be sure to get into every nook and cranny of the Bundt design.