Cranberry Pear Pumpkin Cake – #BundtaMonth

Cranberry Pear Pumpkin Cake -

by Kate on November 8, 2013

So, are you sick of cranberries yet? Hope not! I love cranberries the whole year but once autumn and winter stroll around, I want to toss them into everything! Apparently Maddy does also considering those Cranberry Apple Sticky Buns were completely her idea. I love that she is using her creativity in the kitchen and Molly is following right along behind her. Molly is much less picky than Maddy and will try almost anything while Maddy needs to sniff things out for a second to determine if she’ll allow it to cross her lips. All three of my girls gave this Cranberry Pear Pumpkin Cake their seal of approval.

Remember earlier in the week I made you all a big batch of Spiced Cranberry Pear Jam? Well, when you have 8 jars of jam, the creative juices get flowing and you find countless ways to use it. Told you I would have a way for you to enjoy yours and here it is. This month the BundtaMonth crew decided that jam would be the theme of our bundt cakes this month. As my idea started forming I was divided between making a pumpkin or sweet potato cake. Looking back, either would have worked with my jam. At the time I felt like I’d been slacking on the pumpkin season recipes so decided that would be the route to go.

Cranberry Pear Pumpkin Cake -

With pumpkin as the star I even got to use my adorable little pumpkin bundt cake mold which I had been dying to try out. This was a freebie from a friend looking to clean out some old baking supplies their wife didn’t use anymore. Score! But back to the cake. As you can probably guess, I also knew I wanted to add cranberries. (See? I want to throw them into everything!) However, I couldn’t find cranberry jam. In fact, I don’t think that’s something I’ve ever seen on a shelf. So what’s a baker chick to do? Get jammin’! You know how that went. Very very well indeed. This spiced pumpkin cake is swirled with the sweet tartness of cranberry pear jam and topped with a vanilla bean glaze. Pumpkin, cranberry, pear, and warm spices. This cake is the epitome of an autumn bite!

Now, let’s see what the other BundtaMonth bakers brought to the table.


Aloha Cake by Veronica at My Catholic Kitchen

Blueberry and Lemon Bundt by Holly at a A Baker’s House

Butter and Jam Bundt by Anne at From My Sweet Heart

Crabapple Yogurt Bundt Cake by Alice at Hip Foodie Mom

Cream Cheese Black Cherry Bundt Cake by Anuradha at Baker Street

Cream Cheese Pound Cake with Blueberry Jam by Sandra at The Sweet Sensations

Guava Cream Cheese Bundt Cake by Kathya at Basic N Delicious

Peachy Keen Spice Cake by Kim at Ninja Baking

Raspberry Jam Bundt with Peanut Butter Glaze by Lora at Cake Duchess

Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl by Heather at Hezzi D’s Books and Cooks

Sticky Toffee Bundt Cake with Cranberry Jelly Glaze by Felice at All That’s Left are the Crumbs

Sticky Fig Bundt by Anita at Hungry Couple NYC

Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange by Laura at The Spiced Life
Strawberry Lemon Bundt with Strawberry Jam Glaze by Stacy at Food Lust People Love

Triple Blackberry Bundt by Tara at Noshing with the Nolands

Here’s how you can be a part of #BundtaMonth:

Simple rule: Bake us a bundt using your favorite jam

Post it before November 30, 2013

Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze

Add your entry to the Linky tool below

Link back to our announcement posts


Hope to see your jammy bundt cake creations!



One Year Ago: Chocolate Spiced Bundt Cake with Cinnamon Glaze

Cranberry Pear Pumpkin Cake

1 hour, 20 minutes

Yield: 10-12 servings

Cranberry Pear Pumpkin Cake

This spiced pumpkin cake is swirled with homemade cranberry pear jam and topped off with a vanilla bean glaze for a wonderful autumn cake.


    For Cake:
  • 2 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup Spiced Cranberry Pear Jam
  • For Glaze:
  • 1 cup confectioners' sugar
  • 1-2 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste


  1. Preheat oven to 350 degrees. Spray a 10-cup bundt pan with non-stick baking spray containing flour. Set aside.
  2. In a large bowl, whisk together sugar, oil and eggs. Set aside.
  3. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, ginger and cloves. Add the dry ingredients to the wet ingredients and stir just until moistened. Add the pumpkin and stir just until combined. Do not over mix.
  4. Add half the batter to prepared bundt pan. Dollop jam over the top of the batter in pan making sure the jam doesn't touch the sides of the pan. Swirl a bit with the tip of a butter knife. Top with remaining batter.
  5. Bake in preheated oven for 1 hour to 1 hour and 10 minutes or until a tester inserted into the cake comes out clean.
  6. Remove from oven and let cake cool in pan for 15 minutes. Invert onto a wire rack and remove bundt pan. Cool completely.
  7. In a small bowl, stir together confectioners' sugar and heavy cream until desired consistency is reached. Stir in vanilla bean paste. Drizzle over top of cooled cake. Serve.

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{ 17 comments… read them below or add one }

Lora @cakeduchess November 8, 2013 at 9:09 am

This is such a beautiful fall cake, Kate. I love your jam ideas. I have got to make some cranberry jam. I don’t know why I didn’t last year…the kids love it and so do I! A perfect addition to our Jammy November:)


Holly November 8, 2013 at 2:17 pm

What a pan that is! And a beautiful cake to go with it! Enjoy using your 8 jars of jam, I see lots of tasty treats in your near future!


Tara November 8, 2013 at 5:29 pm

That is a great cake and it sure does scream autumn!!!


The Ninja Baker November 8, 2013 at 5:37 pm

Yummm! So glad you are a cranberry fan, Kate. Your pear-pumpkin cake looks delectable. I’d want an extra big slice =)


Alice // Hip Foodie Mom November 8, 2013 at 6:36 pm

I love that you made your own jam!!! Can’t wait to start preserving! Your bundt cake looks amazing! Did you bake 2? Pumpkin, cranberry, pear, and warm spices?! LOVE! and I also have a Madeline who is almost 3 (at the end of the month!) πŸ™‚


veronica gantley November 8, 2013 at 8:01 pm

What great fall flavors! Love this recipes.


Meg @ Sweet Twist November 8, 2013 at 10:39 pm

What a great combo. I would love to have this Bundt.


Sandra November 10, 2013 at 12:11 am

You are one creative baker and have captured fall in a cake. This would not last long at myy house, and I can’t wait to try it.


Anne@FromMySweetHeart November 10, 2013 at 1:04 am

Sick of cranberries? I am just getting started! Wow, Kate…your pear cranberry jam sounds amazing on it’s own. But I LOVE that you paired it with pumpkin in this fantastic cake! Love the shape, too….great score on the cute little bundt pan! : )


David @ Spiced November 11, 2013 at 9:33 am

This is really cute…and I bet it tastes amazing, too!! It might have to make an appearance in my kitchen for Thanksgiving this year. Thanks, Kate!


Kate November 11, 2013 at 1:15 pm

Thanks David! I’m so happy you like it. It’s perfect for a thanks giving dessert or even would work for brunch!


Laura Dembowski November 11, 2013 at 4:10 pm

That is a beautiful bundt cake! I love bundts this time of year. I also love baking with cranberries!


Felice/All That's Left Are The Crumbs November 11, 2013 at 6:30 pm

Count me as another who cannot get enough cranberries – I tend to go overboard on stocking up so I have them to use throughout the year. I love your bundt and will definitely be checking out your jam too. I think this has the trifecta of flavors for the season- cranberry, pear and pumpkin.


Anita at Hungry Couple November 12, 2013 at 10:15 am

Oh, my goodness. I don’t know what I love more – the taste of this cake or the shape! πŸ™‚


Hezzi-D November 12, 2013 at 8:33 pm

LOVE this combination! I also want to try and make this jam, it sounds incredible! Your Bundt sounds awesome too.


Laura November 19, 2013 at 11:27 pm

What a great cake! I am totally intimidated by that pan lol and am really impressed you pulled it off.


Kate November 21, 2013 at 11:00 pm

HA! I’d been dying for autumn to come around so I could use that pan πŸ™‚ I’d bought it months before. Fortunately it cooperated nicely


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