Easy Pumpkin Cranberry Cake
This Easy Pumpkin Cranberry Cake is a perfect easy fall & winter dessert! An easy one-bowl pumpkin cake with fresh cranberries, dusted with powdered sugar!
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch by 13-inch pan with high sides with butter and line the bottom with parchment paper (for easy release). Set aside.
In a large mixing bowl, combine the pumpkin puree, eggs, sugar, and vegetable oil with a whisk until well combined.
Add the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, and mix them into the wet ingredients with a rubber spatula just until no streaks of flour remain.
Add the cranberries and mix them into the batter gently, just until they're distributed evenly throughout the batter.
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Continue Reading at Thebusybaker.ca →Chef's Notes
Recipe: NotesThis cake keeps for up to 3 days at room temperature, covered with plastic wrap or in an airtight container. Simply dust with a little more powdered sugar before serving on the second or third days.
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