Share this recipe:

Pumpkin Spice Cranberry Bundt Cake

Yield: 10 bundt cakes (16 oz)

Pumpkin Spice Cranberry Bundt Cake

Celebrate the season with this Pumpkin Spice Cranberry Bundt Cake recipe. This festive treat infuses the rich, aromatic warmth of pumpkin spice with the tartness of cranberries, all in a beautifully moist bundt cake. Perfect for fall gatherings or a cozy afternoon treat, our recipe is designed to delight your customers and complement your bakery’s autumn menu. Westco’s Pumpkin Spice Crème Cake Mix is easy to use and creates consistent fall flavored treats! BakeMark ensures your creations shine with the highest quality and unforgettable taste. Bring a slice of autumn to your display today!

Ingredients

Brand	Product	Item #
Westco^®	Pumpkin Spice Crème Cake Mix	36603
BakeSense^®	Soybean Salad Oil	17067
BakeSense^®	Cage-free Liquid Whole Eggs ESL	68120
	Sweet Dried Cranberries

Instructions

MUFFINS

1. Add the eggs to the bowl, then scale out (16 oz for 1 bundt cake) and add the dry mix as instructed for a small batch. Using a paddle, mix for 1 minute in low speed then continue mixing for 3 minutes in medium speed (medium speed is 3rd speed on a 4-speed machine.

2. Add oil and water. Scrape down the bowl and paddle. Mix for 1 minute in low speed. Scrape down the bowl again, add walnuts and continue mixing for 3 minutes in low speed.

3. Scale 4 ½ – 5 oz for large muffins. Add remainder of chopped walnuts and streusel on top.

4. Bake at 365 – 375°F for 20 – 25 minutes.

Pumpkin Spice Cranberry Bundt Cake