Winning Cranberry Bundt Cake

Total Time

Prep: 10 min. Bake: 2-1/2 hours + standing


10 servings

Updated: Nov. 01, 2022
The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio


  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup chopped dried cranberries
  • 1/3 cup chopped pecans
  • Confectioners' sugar


  1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans.
  2. Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.
Editor's Note: Cake can be baked in a 9-in. square baking pan at the same time and temperature.

Nutrition Facts

1 slice: 402 calories, 21g fat (11g saturated fat), 112mg cholesterol, 407mg sodium, 48g carbohydrate (27g sugars, 2g fiber), 6g protein.