All The Flavors of Thanksgiving Cake captures everything you love about fall — pumpkin, apples, cranberries, pecans, and warming spices — in one moist, tender Bundt cake. It’s a perfect centerpiece for your holiday table, offering a rustic elegance and comforting aroma that invites everyone to gather around. Whether you’re an experienced baker or trying something new this season, this cake balances sweetness and spice beautifully. You’ll love how the flavors mingle, and your guests will be asking for seconds. Let’s dig into this autumnal celebration in cake form!
Why You’ll Love This Cake
- It’s a one‑bowl celebration of seasonal flavors — pumpkin, apple, cranberries, pecans, and warm spices.
- The texture is moist and tender, thanks to the pumpkin and apples, yet still light.
- The maple syrup icing (optional) adds a subtly sweet, autumnal glaze without overpowering the cake.
- It’s showstopping in a Bundt pan — perfect for holiday gatherings or as a festive dessert.
- You can easily adapt or omit ingredients to suit dietary preferences (see substitutions section).
Ingredients
Here’s everything you’ll need (yields one 9–10 inch Bundt cake):
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- Pinch of ground cloves (optional)
- Pinch of salt
- 1¼ sticks (10 tablespoons) unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups canned unsweetened pumpkin puree (not pumpkin pie mix)
- 1 large apple, peeled, cored, and finely chopped
- 1 cup fresh cranberries, halved or coarsely chopped
- 1 cup pecans, coarsely chopped
Optional Maple Syrup Icing
- 6 tablespoons confectioners’ sugar (sifted)
- 2 tablespoons pure maple syrup, plus more (up to ~½ tablespoon) as needed
Step‑by‑Step: How to Make This Cake
- Preheat & prep pan
- Center a rack in the oven and preheat to 350 °F (175 °C).
- Butter a 9–10 inch Bundt pan thoroughly. (Do not place the pan on a baking sheet — the oven’s heat rising into the core helps bake it evenly.)
- Mix dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves (if using), and salt. Set aside.
- Cream butter and sugars
- In a stand mixer or with a hand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2–3 minutes).
- Add eggs & vanilla
- Add the eggs one at a time, beating about 1 minute after each addition until well incorporated.
- Beat in the vanilla extract.
- Add pumpkin & apple, then dry mix
- Reduce mixer speed to low. Add the pumpkin puree and chopped apple — the mixture may look curdled; that’s okay.
- Still on low speed, gradually add the dry ingredients, mixing only until the flour is just barely incorporated.
- Fold in cranberries and pecans
- Using a spatula or wooden spoon, gently fold the chopped cranberries and pecans into the batter.
- Bake the cake
- Scrape the batter into the greased Bundt pan, spreading it evenly across the top.
- Bake in the preheated oven for 60–70 minutes, or until a knife or skewer inserted into the center comes out clean.
- Cool & unmold
- Let the cake cool in the pan for about 10 minutes, then invert onto a cooling rack.
- Cool completely to room temperature.
- Add icing (optional)
- On a sheet of parchment or waxed paper, drizzle the cooled cake with maple syrup icing (see instructions below) or simply dust the top with confectioners’ sugar.
Maple Syrup Icing Instructions
- Sift 6 tablespoons of confectioners’ sugar into a bowl.
- Stir in 2 tablespoons pure maple syrup; adjust by adding up to ½ tablespoon more maple syrup, little by little, until the icing flows smoothly off a spoon.
- Drizzle the icing over the cooled cake and let it set for a few minutes before serving.
Helpful Tips
- Room temperature ingredients help everything incorporate smoothly.
- Don’t overmix once the dry ingredients go in; overmixing can develop gluten and make the cake dense.
- Check early — start testing with a toothpick around 55 minutes to avoid overbaking.
- Tap out air bubbles — gently tap the filled pan on the counter to release large air pockets before baking.
- Shield edges — if the cake crust is browning too fast but the center isn’t done, loosely cover the pan edges with foil.
- Cool well before icing — ensure the cake is completely cool, or the icing may melt and run off.
Substitutions And Variations
- Gluten-free version: Use a 1-for-1 gluten-free baking flour blend (ensure it contains xanthan gum).
- Nut-free: Omit the pecans or substitute with sunflower seeds or pumpkin seeds.
- Apple swap: Use pears instead of apple, if you prefer a softer, mellow fruit flavor.
- Berry twist: Use chopped dried cranberries instead of fresh, or add a handful of dried cherries.
- Spices adjustment: Increase cinnamon or ginger, or omit cloves if you dislike strong spice.
- Vegan version: Use vegan butter, two “flax eggs” (2 Tb ground flax + 6 Tb water), and make sure your sugar is vegan-certified.
Storage Instructions
- Keep the cake in an airtight container at room temperature for up to three days.
- If your home is humid or warm, store it in the refrigerator — bring it to room temperature before serving.
- The cake also freezes well: wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. Let the cake thaw in the refrigerator overnight or leave it on the counter until fully defrosted before serving.
Nutritional Information
(Approximate values per slice if cutting into 12 slices; values will vary based on exact ingredients used)
- Calories: ~320–350 kcal
- Total Fat: ~15–18 g
- Saturated Fat: ~7–8 g
- Carbohydrates: ~42–45 g
- Sugars: ~22–25 g
- Fiber: ~2–3 g
- Protein: ~4–5 g
- Sodium: ~200–250 mg
Use these as estimates — for precise numbers, plug your exact ingredients into a nutrition calculator.
Serving Suggestions
- Serve slices as is, or warm briefly (10–15 sec in microwave) and top with vanilla ice cream or whipped cream.
- Pair with a drizzle of extra maple syrup or a dollop of crème fraîche.
- Garnish with extra chopped pecans or a dusting of powdered sugar for an elegant finish.
- Serve alongside mulled cider or a spiced tea to complement the warm flavors.
Frequently Asked Questions about All The Flavors of Thanksgiving Cake
Q: Can I use canned pumpkin pie mix instead of plain pumpkin puree?
A: It’s best to use plain canned pumpkin puree, not pumpkin pie mix, because pie mix already has added sugar and spices which may throw off your batter balance (sweetness and moisture). If you used pie mix, you’d need to reduce sugars and adjust spices cautiously.
Q: What if I don’t have fresh cranberries?
A: You can use frozen cranberries (just don’t thaw them entirely before folding in) or even dried cranberries. If using dried, soak briefly in warm water to plump them, then pat dry before adding so they don’t absorb too much moisture from the batter.
Q: My cake stuck to the Bundt pan. What did I do wrong?
A: Bundt cakes are notorious for sticking. Make sure you buttered every nook of the pan thoroughly and, if you like, dusted it lightly with flour. Also, cool only 10 minutes before unmolding — let it rest too long and it may cling.
Q: Cake is browned but still raw in the middle – any fixes?
A: Lower the oven rack or reduce oven temperature by 25 °F and tent with foil. Continue baking until the center tests clean. Also ensure your oven runs at accurate temperature (use an oven thermometer).
Q: How do I know when the cake is done?
A: Insert a skewer or knife into the center — it should come out clean (a few moist crumbs are fine, but no raw batter). The top should spring back lightly to the touch.
Conclusion
Thank you so much for trying All The Flavors of Thanksgiving Cake — it’s one of my absolute favorite seasonal desserts to bake and share. From the first bite you’ll be greeted by comforting spices, juicy apple, tart cranberries, and crunchy pecans, all wrapped in moist pumpkin cake. It’s easier to make than you might think, and its festive appearance will earn you plenty of compliments. I hope it becomes a new holiday favorite in your home, bringing warmth, joy, and delicious flavor to your table. Happy baking — and enjoy every bite!
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All The Flavors of Thanksgiving Cake
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
Description
All The Flavors of Thanksgiving Cake wraps pumpkin, apple, cranberries, pecans, and spices into one easy, moist Bundt cake. Perfect for fall holidays or cozy weekends!
Ingredients
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
¼ tsp grated nutmeg
Pinch ground cloves (optional)
Pinch salt
1¼ sticks unsalted butter, room temp
1 cup granulated sugar
½ cup light brown sugar
2 large eggs, room temp
1 tsp vanilla extract
1¼ cups canned pumpkin puree
1 large apple, chopped
1 cup fresh cranberries, halved
1 cup pecans, chopped
Maple Icing (optional):
6 Tbsp confectioners’ sugar
2–2½ Tbsp maple syrup
Instructions
- Preheat & prep pan
- Center a rack in the oven and preheat to 350 °F (175 °C).
- Butter a 9–10 inch Bundt pan thoroughly. (Do not place the pan on a baking sheet — the oven’s heat rising into the core helps bake it evenly.)
- Mix dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves (if using), and salt. Set aside.
- Cream butter and sugars
- In a stand mixer or with a hand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2–3 minutes).
- Add eggs & vanilla
- Add the eggs one at a time, beating about 1 minute after each addition until well incorporated.
- Beat in the vanilla extract.
- Add pumpkin & apple, then dry mix
- Reduce mixer speed to low. Add the pumpkin puree and chopped apple — the mixture may look curdled; that’s okay.
- Still on low speed, gradually add the dry ingredients, mixing only until the flour is just barely incorporated.
- Fold in cranberries and pecans
- Using a spatula or wooden spoon, gently fold the chopped cranberries and pecans into the batter.
- Bake the cake
- Scrape the batter into the greased Bundt pan, spreading it evenly across the top.
- Bake in the preheated oven for 60–70 minutes, or until a knife or skewer inserted into the center comes out clean.
- Cool & unmold
- Let the cake cool in the pan for about 10 minutes, then invert onto a cooling rack.
- Cool completely to room temperature.
- Add icing (optional)
- On a sheet of parchment or waxed paper, drizzle the cooled cake with maple syrup icing (see instructions below) or simply dust the top with confectioners’ sugar.
Maple Syrup Icing Instructions
- Sift 6 tablespoons of confectioners’ sugar into a bowl.
- Stir in 2 tablespoons pure maple syrup; adjust by adding up to ½ tablespoon more maple syrup, little by little, until the icing flows smoothly off a spoon.
- Drizzle the icing over the cooled cake and let it set for a few minutes before serving.
Notes
Let cake cool fully before icing. Use dried cranberries if needed. Store airtight for up to 3 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: ~340
- Sugar: ~24g
- Carbohydrates: ~44g
- Protein: ~4.5g
