This cranberry apple pecan bundt cake is one of my favorite fall and holiday bakes. It’s incredibly moist, filled with warm cinnamon-spiced apples, tart cranberries, and crunchy pecans in every bite. I love how it looks effortlessly beautiful straight out of the bundt pan—no need for frosting, just a dusting of powdered sugar or a drizzle of glaze, and it’s ready to shine.

Why You’ll Love This Recipe

I love this cake because it’s easy to make but feels festive and special. The tart cranberries balance out the sweetness of the apples, and the pecans add a rich, buttery crunch that makes every bite satisfying. It’s perfect for sharing at gatherings, giving as a gift, or just enjoying with a cup of coffee or tea on a cozy afternoon. It also keeps well, which means I can enjoy a slice for days. Cranberry Apple Pecan Bundt Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg (optional)
Eggs
Granulated sugar
Brown sugar
Vegetable oil or melted butter
Vanilla extract
Apples (peeled and diced)
Fresh or dried cranberries
Chopped pecans
Optional: powdered sugar or glaze for topping

Directions

I preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly, making sure to get into all the crevices.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, I beat the eggs with the sugars until light. I add the oil (or melted butter) and vanilla and mix until smooth.
I fold the dry ingredients into the wet mixture just until combined, then gently stir in the chopped apples, cranberries, and pecans.
I pour the batter into the prepared bundt pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for about 15–20 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, I dust it with powdered sugar or drizzle it with a simple glaze if I want to dress it up.

Servings and timing

This recipe serves 10–12 people. It takes about 20 minutes to prepare and 50–60 minutes to bake, so I usually have it ready in around 1 hour and 20 minutes total.

Variations

Sometimes I use walnuts instead of pecans or add a splash of orange juice and zest for a citrusy twist that pairs beautifully with the cranberries. I’ve also made it with a cream cheese glaze for an extra-rich finish, especially around the holidays. If I want to make it a little healthier, I’ll swap half the oil for applesauce.

Storage/reheating

I store this bundt cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. It also freezes beautifully—I wrap individual slices or the whole cake tightly and freeze for up to 2 months. To serve, I just let it thaw at room temperature or warm it slightly in the microwave for that fresh-baked feel. Cranberry Apple Pecan Bundt Cake

FAQs

Can I use dried cranberries instead of fresh?

Yes, I can. I usually soak them in warm water for 10–15 minutes first to soften them up before folding into the batter.

What kind of apples work best?

I like using firm, slightly tart apples like Honeycrisp, Granny Smith, or Fuji. They hold their shape well and balance the sweetness.

Do I have to use a bundt pan?

No, I can bake this in a 9×13-inch pan or divide the batter into two loaf pans. I just adjust the baking time accordingly.

Can I make this cake ahead of time?

Definitely. It actually tastes even better the next day as the flavors develop. I often bake it a day in advance and store it covered until ready to serve.

How do I keep the cake from sticking to the bundt pan?

I make sure to grease every inch of the pan well with butter or oil, and sometimes I dust it lightly with flour or sugar to help the cake release easily.

Conclusion

This cranberry apple pecan bundt cake is everything I want in a cozy, seasonal dessert—moist, flavorful, and filled with texture and warmth. Whether I’m baking it for a fall gathering, a holiday table, or just a weekend treat, it’s always a showstopper. And best of all, it’s as easy to make as it is to love.