Cranberry Cream Cheese Bundt Cake

This cranberry cream cheese Bundt cake is the kind of dessert that makes a holiday table feel a little more special without asking you to decorate a thing. A dusting of powdered sugar settles over the ridges like fresh snow, and every slice is dotted with tart cranberries and crunchy nuts.

The cake itself is rich and buttery, with cream cheese in the batter and vanilla for a simple, cozy flavor. It’s lovely with coffee after dinner, on a Christmas brunch table, or whenever you have a bag of cranberries and a reason to bake.

And if you happen to cut yourself a slice before your guests arrive, I fully support calling it quality control.

Why You’ll Love This Cranberry Bundt Cake

• Rich cream cheese batter: Butter and cream cheese give this cake its tender, substantial crumb.
• Sweet and tart: Fresh or frozen cranberries add little bursts of tartness throughout the cake.
• A little crunch: Chopped pecans or walnuts add texture to every slice.
• Simple finish: A dusting of powdered sugar is all you need to dress it up.
• Made for sharing: This Bundt cake makes 16 servings, so there’s plenty to bring to a gathering.

Ingredients You’ll Need

Here’s what goes into this cranberry cream cheese Bundt cake. You’ll find the complete measurements and printable directions in the recipe card below.

• Cream cheese: Let it soften before mixing so it blends smoothly into the batter.
• Butter: Use softened butter for the best flavor. The original recipe also lists margarine.
• Granulated sugar: Sweetens the cake and balances the tart cranberries.
• Vanilla extract: Adds a warm, familiar flavor.
• Eggs: Add them one at a time so each egg can mix into the batter.
• All-purpose flour: Some goes into the batter, and the rest is tossed with the cranberries and nuts.
• Baking powder and salt: Baking powder helps the cake rise, while salt balances the sweetness.
• Cranberries: Fresh or frozen cranberries both work in this recipe.
• Pecans or walnuts: Chop them before adding them to the batter.
• Confectioners’ sugar: A light dusting gives the cooled cake its snowy finish.

How to Make Cranberry Cream Cheese Bundt Cake

This cake comes together in a few straightforward steps. The batter is thick, so take your time spreading it into the pan.

1. Prepare the pan. Heat the oven to 350°F. Thoroughly grease a 10-inch fluted tube or Bundt pan, getting into all the grooves.
2. Cream the ingredients. Beat the softened cream cheese, butter, sugar, and vanilla together until smooth and fluffy.
3. Add the eggs. Beat in the eggs one at a time, mixing well after each addition.
4. Mix the dry ingredients. In a separate bowl, whisk 2 cups of the flour with the baking powder and salt. Add the mixture to the creamed ingredients and stir until a thick batter forms.
5. Fold in the cranberries and nuts. Toss the cranberries and chopped nuts with the remaining ¼ cup flour. Fold them into the batter.
6. Bake. Spread the batter evenly in the prepared pan and smooth the top. Bake for 65 to 70 minutes, or until a toothpick inserted into the cake comes out clean.
7. Cool and finish. Let the cake cool in the pan for 5 minutes, then carefully invert it onto a wire rack. Cool completely before dusting with confectioners’ sugar.

Tips for a Beautiful Bundt Cake

• Start with softened ingredients. Softened cream cheese and butter are easier to beat into a smooth batter.
• Prepare every curve of the pan. Pay attention to the center tube and any detailed grooves. You can lightly flour the greased pan, tapping out the excess, to help with release.
• Measure the flour carefully. Spoon it into your measuring cup and level it off instead of packing it into the cup.
• Keep frozen cranberries frozen. Fold them in straight from the freezer; thawing first can add excess moisture and color to the batter.
• Check the cake for doneness. Oven temperatures vary, so start checking near the end of the suggested baking time. Insert the toothpick into the cake rather than directly into a cranberry.
• Let the cake cool before adding powdered sugar. Otherwise, the sugar can melt into the warm surface.

For more help getting a Bundt cake out of the pan, visit my Foolproof Guide to Perfect Bundt Cakes.

How to Serve Cranberry Cream Cheese Bundt Cake

A snowy dusting of powdered sugar is my favorite simple finish, but you can also serve each slice with a spoonful of homemade whipped cream.

Add coffee or tea, and you have an easy dessert for Christmas brunch, a holiday gathering, or an afternoon visit with someone you love.

Make Ahead and Storage

Make ahead: Bake the cake ahead of your gathering and let it cool completely before wrapping. Add the powdered sugar shortly before serving for the prettiest finish.

Refrigerator: Store the completely cooled cake tightly covered in the refrigerator for up to 4 days. Let slices come closer to room temperature before serving if you prefer a softer texture.

Freezer: Wrap the cooled, undusted cake or individual slices tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator and dust with confectioners’ sugar before serving.

Frequently Asked Questions

Can I use frozen cranberries?

Yes. Use the same amount of frozen cranberries and fold them into the batter while still frozen.

Do I need to chop the cranberries?

No. The recipe uses whole cranberries, which give each slice little pockets of tart fruit.

Can I use a different type of nut?

Yes. The recipe calls for chopped pecans or walnuts; choose whichever you prefer.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the cake comes out clean. Begin checking near the end of the 65- to 70-minute baking time.

Why did my Bundt cake stick to the pan?

Detailed pans need thorough greasing, especially around the center tube and in the grooves. Let the baked cake rest in the pan for the time directed before carefully turning it out. If it doesn’t release immediately, gently loosen the edges before trying again.

More Cranberry Recipes

If you have extra cranberries or you’re planning a holiday menu, try these recipes next:

• Cranberry Sausage Stuffing Balls
• Cranberry Apple Cider
• Cran-Apple Holiday Yam Bake