White Chocolate Cranberry Pumpkin Bundt Cake

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Remember when I advised you to very thoroughly grease and flour your bundt pan? This is why:

White Chocolate Cranberry Pumpkin Bundt Cake

Sad, isn’t it? All that cakey goodness I looked forward to has been smashed to bits in no time flat. Sure, I’ll eat it anyway–it doesn’t change how the cake tastes, after all, and that’s pretty divine–but I’m too embarrassed to bring it to work now. Which means I will have to eat it all by myself. That’s my punishment.

White Chocolate Cranberry Pumpkin Bundt Cake

I’m sure I can suffer through it… my jeans are less convinced.

An of Baker Street, one of the hosts of #BundtaMonth, has an excellent post on how to remove your cake from the bundt pan after baking (which also explains preparation of the pan). I will add this: if, after you’ve floured, it looks like there’s a spot where the flour isn’t sticking, do not proceed until you remedy that. Otherwise, you’ll only have yourself to blame when you are hovering in a corner late at night eating all the cake by yourself. At least Netflix won’t judge you.

White Chocolate Cranberry Pumpkin Bundt Cake - poet in the pantry

White Chocolate Cranberry Pumpkin Bundt Cake - poet in the pantry

White Chocolate Cranberry Pumpkin Bundt Cake

adapted from Epicurious
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16

Ingredients
  

  • 2 1/4 cups white whole wheat flour plus additional for dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon dried orange peel
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups canned solid-pack pumpkin not pie filling
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon vanilla extract
  • 12 Tablespoons 3/4 cup unsalted butter, softened and cut up
  • 1 1/4 cups turbinado raw sugar
  • 3 large eggs
  • 1 cup white chocolate morsels the real deal!
  • 1 cup dried cranberries craisins

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Prepare your bundt pan by greasing well and flouring. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, orange peel, and salt. Set aside.
  • In a medium bowl, whisk together the pumpkin, buttermilk, and vanilla extract. Set aside.
  • In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar. Beat for 3-5 minutes.
  • Once nice and fluffy, beat in the eggs, one at a time, until each is incorporated.
  • With the mixer on medium-low, blend in the dry and wet ingredients, alternating additions so that you start with dry and end with dry (dry, wet, dry, wet, dry). Mix until just incorporated.
  • Remove bowl from mixer and stir in the white chocolate and dried cranberries.
  • Spoon into the prepared bundt pan and bake for 45-50 minutes, or until a cake tester inserted in the middle of a section comes out clean.
  • Cool in the pan for 15 minutes.
  • Run a butter knife around the edges to be sure they're loosened, then put a wire rack over the top of the pan and invert. If the cake does not easily come out, set it back upright and let it cool for 5-10 more minutes before trying again.

Notes

I didn't get to plate mine in a pretty manner, but my plan was to just dust with confectioners sugar.

What is #BundtaMonth? An of Baker Street and Lora of Cake Duchess pick an ingredient or theme and we have to make a bundt cake recipe that utilizes it. Every month will be different. This time they chose pumpkin, which is very October to me.

Interested in joining in?

Here’s how to bake with #BundtaMonth:

  • Bake your Bundt for October following the theme – Pumpkin.
  • Post it before October 31, 2012.
  • Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Pumpkin Bundt)
  • Link back to both Lora‘s and An’s announcement posts.

Anuradha from Baker Street – Pumpkin and Chocolate Marble Bundt Cake
Carrie from Poet In The Pantry – White Chocolate Cranberry Pumpkin Bundt Cake
Deb from knitstamatic – Pumpkin Orange Cardamom Bundt
Dorothy from Shockingly Delicious – Spiced Pumpkin Pecan Bundt Cake with Maple Glaze
Kate from Food Babbles – Pumpkin Cream Cheese Bundt Cake
Katerina from Diet Hood – Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream
Karen from In The Kitchen With KP – Pumpkin and Nutella Bundt Cake
Lora from Cake Duchess – Pumpkin Streusel Bundt Cake with Pumpkin Glaze
Laura from The Spiced Life – Glazed Orange Pumpkin Bundt Cake
Paula from Vintage Kitchen – Rum Glazed Pumpkin Orange Bundt Cake
Renee from Magnolia Days – Pumpkin Pecan Bundt Cake

18 Comments

  2. baker street

    5 stars
    That does look incredibly tasty and I would totally be okay to eat it all by myself. The perfect excuse not to share. 🙂
    Thanks for baking with us baking us this month. 🙂

    Reply

  6. Paula @ Vintage Kitchen

    Now here is a new flavor combination, and a great one! Too bad your co-workers had to miss it…!

    Reply

  8. Well, truth be told… that’s almost EXACTLY what my cake looked like this month too! Shhh!! Don’t tell anyone 😉 But that’s why there isn’t a full bundt pic and only a slice picture. That one slice was all that was in one piece. Your cake just makes it easier to see all the yumminess that awaits inside 😉 Still a lovely bundt!

    Reply

  13. I use Pam baking spray and it really works like a charm. I still feel a moment of slight fear after I flip it. But so far w/the spray, no issues. The flavors I love and I’d happily take a broken slice now w/a cup of hot tea for a snack. Thanks for baking with us this month:)

    Reply

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