Best 9 Cranberry Pumpkin Cake With Caramel Glaze Recipes

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In the spirit of the fall season, we bring you a culinary masterpiece that embodies the vibrant hues and comforting flavors of autumn. The cranberry pumpkin cake with caramel glaze is a delightful treat that combines the tanginess of cranberries, the sweetness of pumpkin, and the lusciousness of caramel into a symphony of flavors. This delectable cake is perfect for any occasion, whether it's a cozy family gathering, a festive holiday party, or simply a moment of indulgence.

Here are our top 9 tried and tested recipes!

CRANBERRY-PUMPKIN SPICE CAKE



Cranberry-Pumpkin Spice Cake image

Even though this is a light dessert, my kids love it. Since it's so popular, I stock up on canned pumpkin in the fall when it's on sale so I can make it all year long. -Cami LaForge, Murray, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 16

1 large egg
1 large egg white
1/2 cup canned pumpkin
2 tablespoons butter, melted
1 tablespoon canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup dried cranberries
1/4 cup chopped walnuts
2 teaspoons grated orange zest
1 teaspoon confectioners' sugar

Steps:

  • Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray., In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan. , Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.

Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 192mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

HOLIDAY CRANBERRY PUMPKIN CAKE



Holiday Cranberry Pumpkin Cake image

The perfect cake for Thanksgiving or Christmas. It is full of all the wonderful ingredients we use during the holidays with a beautiful glaze and bright cranberries for garnish (makes 1 bundt cake or 2 loaves)

Provided by southern chef in lo

Categories     Dessert

Time 1h15m

Yield 1 bundt cake

Number Of Ingredients 14

2 1/4 cups sugar
2 cups freshly cooked pumpkin or 1 (15 ounce) can canned pumpkin
2/3 cup oil
2 eggs, beaten
1 tablespoon vanilla extract
2 1/4 cups flour
1 cup chopped pecans (optional) or 1 cup walnuts (optional)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 cups ocoarsley chopped cranberries
1 1/4 cups powdered sugar
2 -3 tablespoons of warmed milk
2/3 cup coarsley chopped cranberries

Steps:

  • Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
  • In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
  • In large mixing bowl, combine the other ingredients except the cranberries.
  • Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
  • Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
  • Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
  • Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
  • Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
  • Sprinkle remaining cranberries on top of glaze.

PUMPKIN CARAMEL SKILLET CAKE WITH MAPLE GLAZE



Pumpkin Caramel Skillet Cake with Maple Glaze image

Here's a promise: This pumpkin cake will impress everyone who tries it. It will fill your kitchen with the sweet smell of homemade caramel sauce, the gentle and comforting spices of fall, and a warmth that cuts right through a bitterly cold wind.

Provided by Amanda Rettke

Time 1h5m

Yield One 12-inch cake

Number Of Ingredients 18

1/2 packed cup brown sugar
1/4 cup half-and-half
2 tablespoons butter
Pinch salt
2 teaspoons vanilla extract
1/2 cup butter (1 stick), at room temperature, plus additional for greasing the skillet
2 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup pure pumpkin filling (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
1/2 cup pure maple syrup
2 tablespoons butter
1 cup sifted confectioners' sugar

Steps:

  • For the easy caramel sauce: Preheat the oven to 350 degrees F. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, about 5 minutes. Add the vanilla and cook to thicken further, 1 more minute. Remove from the heat and set aside to cool slightly.
  • For the pumpkin cake: Grease the bottom and sides of a 12-inch skillet with butter or nonstick spray.
  • In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center of the flour mixture and add in the butter, granulated sugar, pumpkin, egg and vanilla extract. Mix by hand until fully incorporated. (The mixture will be thick.)
  • Once combined, press half of the mixture into the bottom of the skillet, making sure the batter goes halfway up the sides.
  • Pour the cooled caramel over the batter. Drop the remaining pumpkin cake batter over the caramel by the spoonful, covering the caramel as well as you can.
  • Bake until the edges are firm and golden, 22 to 28 minutes.
  • For the maple glaze: Meanwhile, bring the maple syrup and butter to a low boil in a small saucepan over medium-high heat, stirring constantly, about 2 minutes.
  • Remove from the heat and gradually whisk in the confectioners' sugar until smooth. Continue to whisk until the mixture begins to thicken and cool slightly, about 1 minute.
  • Allow the cake to cool in the skillet for 5 minutes. Pour the maple glaze over the cake and serve immediately.

PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE



Pumpkin-Cheesecake Pie with Cranberry Glaze image

No baking required: Just dress up a store-bought pumpkin pie with sweetened cream cheese and a cranberry glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 9

4 ounces cream cheese, at room temperature
3 tablespoons sugar
1 teaspoon fresh lemon juice
1/8 teaspoon pure vanilla extract
1/3 cup cold heavy cream
1 store-bought pumpkin pie
1/2 cup canned jellied cranberry sauce
2 tablespoons water
1 teaspoon cornstarch

Steps:

  • Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours.
  • Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes.

CRANBERRY POUND CAKE WITH CRANBERRY GLAZE



Cranberry Pound Cake with Cranberry Glaze image

Scrumptious pound cake dotted with fresh tart cranberries, and topped with a rich cranberry glaze. I love cranberries, and this is a unique and delightful way to utilize them.

Provided by KitchenCraftsnMore

Categories     Dessert

Time 1h45m

Yield 20 serving(s)

Number Of Ingredients 13

1 cup unsalted butter, softened
2 cups sugar
4 large eggs (room temperature)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons ground ginger
1/2 teaspoon salt
1/2 cup buttermilk
2 1/2 cups cranberries (picked over)
1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups cranberries (picked over)

Steps:

  • Cake: Preheat oven to 350F with shelf in middle of oven.
  • Butter and flour 3-quart bundt cake pan.
  • In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
  • Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.
  • Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.
  • Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.
  • strain through fine sieve, pressing hard on solids;.
  • allow to cool slightly; brush on cake.

Nutrition Facts : Calories 301.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 67, Sodium 130.7, Carbohydrate 50, Fiber 1.4, Sugar 36.2, Protein 3.3

PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM



Pumpkin Layer Cake With Caramel Buttercream image

Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It's just the thing for a fall birthday treat or the Thanksgiving table.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

2 1/2 cups plus 2 tablespoons/330 grams cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 3/4 cups/350 grams granulated sugar
1 cup/225 grams unsalted butter, softened
1 tablespoon cinnamon
1 1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/2 cups/610 grams pumpkin purée, at room temperature
1 cup/200 grams granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup/180 milliliters heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
4 large egg whites
1 cup/200 grams granulated sugar
2 cups/450 grams unsalted butter, softened and cut into tablespoons
Pinch of kosher salt

Steps:

  • Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
  • Sift the flour, baking powder and baking soda into a large bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
  • Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
  • Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
  • Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
  • Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
  • Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1 1/2 cups.
  • Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
  • Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
  • Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
  • Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
  • Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn't spill out the sides.
  • Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
  • Spread the remaining buttercream in an even layer over the cake. If you'd like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.

Nutrition Facts : @context http, Calories 966, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 55 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 34 grams, Sodium 500 milligrams, Sugar 65 grams, TransFat 2 grams

PUMPKIN CAKE WITH CARAMEL SAUCE



Pumpkin Cake with Caramel Sauce image

If a recipe has pumpkin in it, it's likely I'll enjoy it! This one resulted when I added my favorite key ingredient to an old recipe for spice cake that I had. Everyone who's tried it has enjoyed it. -Roberta Peck, Fort Hill, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
CARAMEL SAUCE:
1-1/2 cups packed brown sugar
3 tablespoons all-purpose flour
Dash salt
1-1/4 cups water
2 tablespoons butter
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce.

Nutrition Facts : Calories 425 calories, Fat 18g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY-CARAMEL CAKE



Cranberry-Caramel Cake image

Combine a cornucopia of holiday flavors--eggnog, pumpkin pie spice, and cranberries--to dress up yellow cake mix, then top with easy homemade caramel.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
2 teaspoons pumpkin pie spice
1 cup light eggnog or milk
1/2 cup vegetable oil
3 eggs
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream

Steps:

  • Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
  • Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
  • Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 75 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g

CRANBERRY-APPLE CAKE WITH SALTED CARAMEL GLAZE



Cranberry-Apple Cake with Salted Caramel Glaze image

I always look forward to apple season so I can make this delicious, moist cake. The addition of dried cranberries makes it perfect for fall holidays. The salted caramel glaze is the crowning touch!

Provided by DPW

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 3h25m

Yield 12

Number Of Ingredients 15

3 cups all-purpose flour
2 cups white sugar
1 ½ cups vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups diced apples
1 cup chopped pecans
¾ cup dried cranberries
1 cup light brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.
  • Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.
  • Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.
  • Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.
  • Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.

Nutrition Facts : Calories 743.7 calories, Carbohydrate 86.7 g, Cholesterol 67.2 mg, Fat 43.2 g, Fiber 2.7 g, Protein 6 g, SaturatedFat 10.2 g, Sodium 475.8 mg, Sugar 59.7 g

Tips:

  • Use fresh or frozen cranberries for the best flavor. If using frozen cranberries, thaw them before using.
  • Be sure to drain the canned pumpkin well before using. This will help prevent the cake from being too wet.
  • For a richer flavor, use dark brown sugar instead of light brown sugar.
  • Don't overmix the batter. Overmixing can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will help ensure that the cake is cooked through.
  • Let the cake cool completely before glazing. This will help prevent the glaze from running off the cake.

Conclusion:

This Cranberry Pumpkin Cake with Caramel Glaze is a delicious and festive dessert that is perfect for fall. The cake is moist and flavorful, and the caramel glaze adds a touch of sweetness and richness. This cake is sure to be a hit at your next gathering.

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