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Apple Cranberry Pecan Bundt Cake

This Apple Cranberry Pecan Bundt Cake is a festive holiday dessert that’s soft, moist, and full of seasonal flavor. Made with tart cranberries, sweet apples, crunchy pecans, and a hint of tangy buttermilk, it’s the perfect centerpiece for your Thanksgiving, Christmas, or New Year’s table.

The buttermilk gives the cake a light, tender crumb that melts in your mouth, while the combination of fruits and nuts creates a delightful balance of sweetness and texture. A dusting of powdered sugar makes the finishing touch simple yet elegant.

Why You’ll Love This Recipe

  • Perfect for the holidays – A stunning dessert for Thanksgiving, Christmas, or any festive gathering.
  • Moist and tender – Buttermilk keeps the cake light, soft, and delicious.
  • Flavor-packed – Sweet apples, tart cranberries, and crunchy pecans in every bite.
  • Show-stopping presentation – Beautifully bakes in a bundt pan and looks incredible with just powdered sugar.
  • Feeds a crowd – Serves up to 15 slices, making it ideal for gatherings.

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar (or cane sugar)
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup dried cranberries
  • 1 Fuji apple, peeled, cored, and cubed
  • 1 cup pecans, chopped
  • Powdered sugar, for garnish

Step-by-Step Instructions

1. Prep the Pan & Oven

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch bundt pan (10–12 cup capacity) with baking spray that contains flour. Make sure to coat every detail of the pan.

2. Plump the Cranberries

  • Soak the dried cranberries in 1 cup boiling water for 5–10 minutes.
  • Drain and gently squeeze out excess water — they should be plump and juicy.

3. Make the Batter

  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large mixing bowl, beat softened butter and sugar on high speed for about 3 minutes, until light and fluffy.
  • Add eggs and vanilla, mixing until well incorporated.
  • Reduce mixer speed to low and add the flour mixture and buttermilk in alternating thirds:
    • ⅓ flour → ⅓ buttermilk → repeat until all combined.
    • Mix only until just blended; do not overmix.

4. Add Mix-Ins

  • Fold in the plumped cranberries, cubed apple, and chopped pecans with a spatula.

5. Bake

  • Pour the batter into the prepared bundt pan and smooth the top.
  • Place the pan on a baking sheet for stability.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool & Release

  • Let the cake cool in the pan on a wire rack for 40 minutes.
  • For easier release, place the pan in the freezer for 20 minutes (handle carefully — it will still be warm).
  • Invert onto a serving plate, let gravity work, then gently lift off the pan.

7. Serve

  • Dust generously with powdered sugar before serving. Slice, enjoy, and watch it disappear!

Tips & Variations

  • Fruit swaps – Try pears instead of apples or add dried cherries alongside cranberries.
  • Nut-free option – Omit pecans if serving to guests with nut allergies.
  • Make ahead – Bake the cake a day in advance; it stays moist and flavorful.
  • Festive touch – Drizzle with a light vanilla glaze instead of powdered sugar for extra sweetness.

Nutrition (per serving, 15 slices)

  • Calories: 348
  • Carbohydrates: 49g
  • Protein: 5g
  • Fat: 16g
  • Saturated Fat: 7g
  • Fiber: 2g
  • Sugar: 32g

Final Thoughts

This Apple Cranberry Pecan Bundt Cake is everything a holiday dessert should be — moist, flavorful, and festive. With its beautiful bundt shape and simple powdered sugar finish, it’s as easy to make as it is impressive to serve. Perfect for family gatherings, potlucks, or your holiday table!