Pumpkin Cake with Cranberry and Pecan Glaze

Pamela Robin


This recipe is super easy! The cake is moist and the topping is sweet and delicious. I like to use a bundt pan because the cake looks beautiful with the pecan and cranberry glaze dripping down the sides and onto the dish. My family loves this cake...I hope you will too! :)

pinch tips: How to Measure Ingredients



Depends on how big you slice the cake...


15 Min


25 Min



1 box
yellow cake mix
1 can(s)
100 % pumpkin
2 tsp
pumpkin pie spices


1 c
powered sugar
1/3 c
apple cider
1 tsp
pumpkin pie spices
1 c
chopped pecans
1/2 c
dried cranberries


1 c
1 c
apple cider

Directions Step-By-Step

Preheat oven to 350 degrees. Spray pan with cooking spray. Place dried cranberries in a bowl of water and warm slightly in the microwave just to hydrate and soften. Set cranberries aside.
Mix together yellow cake mix, pumpkin and pumpkin pie spices with a hand mixer. Mixture will be thick, but it will bake up nicely.
Pour cake mixture in prepared pan, spread evenly. Bake for 25 minutes or until toothpick inserted comes out clean. Be careful! You do not want to over bake this cake.
While cake is baking, make your simple syrup. Mix sugar and apple cider in a bowl and microwave until sugar is dissolved. Set syrup aside. Mix together powered sugar, apple cider, pecans and softened cranberries with pumpkin pie spices. Microwave just to warm and blend spices. Set aside.
Once cake is finished baking, set on wire rack and let cool for 5 to 10 minutes. Remove from pan and place on decorative dish. Brush with apple cider simple syrup until well moistened. Top with pecan and cranberry glaze. Slice and Enjoy!

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy