Cranberry Pumpkin Mini Bundt Cakes

  • Serves: Makes 24 mini Bundt cakes
  • Baking Temp (degrees F): 350
  • Views: 6534

Recipe by Sarah Phillips; Food Styling and Photos by Kelly Hong © 11-8-2016 Sarah Phillips

This makes a great all around moist spice cake from the inclusion of pumpkin puree and applesauce, and is chock full of dried cranberries and nuts.
Its ingredients include a blend of whole wheat and all-purpose flours, wonderfully fragrant with allspice, cinnamon and ginger, and made even more delicious with a Cranberry Rum Sauce, recipe included.
A nice addition to your Thanksgiving dessert table.
We want to help prevent food waste and show you ways to use what we call misshapen or ugly produce. 
Join our Ugly Produce is Beautiful Educational Campaign, helping to bring awareness to our Nation's enormous food waste problem. This recipe shows you how to use ugly produce in beautiful and delicious ways! Ugly apples make great homemade applesauce to use in this recipe. Homemade pumpkin puree can be made from roasted sugar pumpkins or winter squash.

For the Mini Bundt Cakes:

1 1/3 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 cup whole wheat flour
1 cup dark brown sugar, packed
1 cup granulated sugar
2 teaspoons ground allspice
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt

3 large eggs
1 1/4 cups whole or 2% milk
1/2 cup solid pack pumpkin or winter squash puree
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 teaspoons vanilla extract

1 cup dried cranberries
1/2 cup chopped walnuts

For the Cranberry Rum Sauce:
1/3 cup dried cranberries
1/4 cup dark rum
1/2 cup sugar
1/4 cup orange juice
1 tablespoon unsalted butter
2 teaspoon cornstarch


1. Position an oven shelf in the middle of the oven. Heat oven to 350 degrees F.

Adequately grease and flour a 12 cavity mini bundt mold pan.
SARAH SAYS: Reduce the oven heat by 25 degrees F if using a dark, nonstick pan. For best results, grease pan with shortening and dust with flour such as Wondra enabling you to see the intricate details of the pan.

Nonstick vegetable oil is fine to use. Avoid sprays with lecithin because it promotes a gummy layer build up on the pan. Bakers' Joy, a nonstick spray with flour is recommended.

2. In a large bowl, whisk the flours, sugars, allspice, baking powder, cinnamon, ginger, baking soda, and salt until well combined. Set aside.

3. In a medium bowl, using a handheld electric mixer set at medium-high speed, beat the eggs, milk, pumpkin, applesauce, oil and vanilla until lightened and frothy, about 1 to 2 minutes.
NOTE: You may also use a stand mixer, fitted with the paddle attachment, as have done here.

4. Make a well in the center of the dry ingredients and pour in the applesauce mixture.
Using a large rubber spatula, fold together until almost combined.
The batter will be thick, and there should be a few traces of flour remaining. Do not overmix.

5. Add the raisins and walnuts and fold until the flour is just incorporated. Do not overmix.

6. Spoon the batter evenly into the prepared pan.
Fill the cavities 3/4 full. Make sure to dip the spoon to the bottom of the bowl to get some cranberries and nuts in every spoonful.
Wipe off any drips on the top of the pan, before placing in the oven. Gently tap the pan on the counter to level the batter.
Cover the batter bowl with plastic wrap and place it in the refrigerator while the first batch of minis bake.

7. Bake the cakes for 15 minutes. 
The cakes will puff up and cover the center post. That’s great, because it will create a well, for you delicious cranberry rum sauce!

8. Place pan on rack to cool for 15 minutes, then turn the pan over, and tap the edge to release the cakes.

9. Wash and regrease the pan, and repeat process with the rest of the batter.

Cake can be stored at room temperature for a few days. Cake freezes nicely for a month or more.

1. Combine the dried cranberries and rum in a small bowl and let stand 20 minutes.

2. In a small saucepan, over medium heat, combine sugar and 1/4 cup water and stir until mixture comes to a boil.
Boil 5 minutes and remove from heat.

3. Dissolve the cornstarch in orange juice.

4. To the boiled sugar mixture, stir in the orange juice / cornstarch mixture, raisin / rum mixture, and butter.

5. Return mixture to heat and bring to a boil, stirring constantly, until it thickens.

6. Remove from heat and cool until warm.

Serve the warm sauce over the cakes. 

Store the sauce in the refrigerator for a few days.