Pumpkin Cranberry Cake

Pumpkin Cranberry Cake Recipe

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Steve Goulis


Gotta Love it


★★★★★ 1 vote

12 servings
25 Min


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  • 1/2 c
    chopped walnut
  • 3 Tbsp
    brown sugar
  • 1 1/2 Tbsp
    toasted wheat germ
  • 1/4 tsp
    pumpkin pie spices
  • 1 c
    all purpose flour
  • 1/2 c
    whole wheat flour
  • 1/2 c
    toasted wheat germ
  • 2 tsp
    bakeing powder
  • 1 tsp
    pumpkin pie spices
  • 3/4 tsp
  • 1/4 tsp
    bakeing soda
  • 1 c
    plain fat-free yogurt
  • 3/4 c
    canned pumpkin
  • 1/2 c
    packed brown sugar
  • 2 Tbsp
    vegetable oil
  • 1 large
  • 1/2 c
    sweetened dried cranberries
  • 1 tsp
    grated orange rind
  • 1 can(s)
    cooking spray

How to Make Pumpkin Cranberry Cake


  1. Preheat oven to 350 degrees. combine firsr 4 ingredients in small bowl; stir with fork, set aside
  2. Lightly spoon flours into dry measuring cups; level with knife. combine flours asn the next 5 ingredients ( flours through baking soda)in a medium bwel; make a well in the center of mixture, comine yogurt, pumkin, 1/2 cup brown sugar, ooil, and egg. Stir well with wisk
  3. Add to flour mixture, stiring till moist
  4. Fold in cranberries and orange rind
  5. Spoon batter into 13x9-inch baking pan coated with cooking spray, spreading evenly, sprinkle with walnut mixture
  6. Bake at 350F for 25 min, cool on wire rack

Printable Recipe Card

About Pumpkin Cranberry Cake

Course/Dish: Cakes

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