Cranberry Pecan Pound Cake Recipe with Glaze

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This Cranberry Pecan Pound Cake is the perfect dessert for fall or winter. It is deliciously sweet and topped with a sugar glaze and cranberries and pecans. 

The deep red cranberries with the white glaze make this cake beautiful enough to serve at the Thanksgiving Day dinner table.

Serve with a glass of milk or a cup of coffee. It is so easy to make in a bundt pan, just like this Chocolate Zucchini Bundt Cake.

Cranberry Pecan Pound Cake Ingredients

To make this bundt cake recipe, you will need the following ingredients (go to the recipe below for exact quantities and instructions):

• Pecans
• Sweetened dried cranberries
• All purpose flour
• Baking powder
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Greek yogurt
• Powdered sugar
• Milk or half-and-half

How to Make Pound Cake

1. Prepare oven and bundt pan. Preheat oven to 325 degrees. Prepare a fluted bundt pan with non-stick spray, applying generously.
2. Mix pecans and cranberries. In a small bowl, combine 3/4 cup pecans, 3/4 cup cranberries and 1 tablespoon flour, toss until completely covered and set aside.
3. Make flour mixture. In another bowl, mix together the 2 ¼ cup all purpose flour and baking powder. Set aside.
4. Mix all  ingredients. Using a stand mixer or electric hand mixer, cream together the butter and sugar. Add in the eggs, one at a time, and mix well. Add in the vanilla extract and mix. Slowly add in the flour mixture, mixing until well combined. Stir in the Greek yogurt. Then gently stir in the pecans and cranberries.
5. Bake the cake. Evenly spread the batter into your bundt pan and bake for 50-55 minutes. Allow to cool for 10 minutes while still in the pan, then turn the cake onto a cooling rack so the flat side is down.
6. Make the glaze: In medium bowl, combine all ingredients until smooth, adding with 3 tablespoons milk or half and half to start, then adding more for desired glaze consistency. Garnish the top with the glaze and leftover pecans and cranberries.

Recipe Tips

I recommend making the glaze as soon as you plan on using it, as it will harden the longer it sits and cools.

More Bundt Pan Recipes

• Rainbow Bundt Cake
• Lemon Blueberry Bundt Cake
• Black Forest Bundt Cake
• Chocolate Zucchini Bundt Cake
• Cranberry Pecan Pound Cake
• Red Velvet Bundt Cake with Cream Cheese Filling
• Mardi Gras Bundt Cake
• Strawberry Bundt Cake
• Orange Soda Bundt Cake
• Carrot Cake Bundt Cake
• Gingerbread Bundt Cake
• Apple Bundt Cake
• Spiced Rum Bundt Cake

Cranberry Pecan Pound Cake

Author: Emily Pecoraro

This Cranberry Pecan Pound Cake is so easy to make and is deliciously sweet, topped with a sugar glaze and cranberries and pecans.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Additional Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Cakes

Cuisine American

Servings 12

Calories 532 kcal

Ingredients

  

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For the Cake:

• ▢ 1 cup chopped pecans divided
• ▢ 1 cup sweetened dried cranberries divided
• ▢ 1 Tablespoon all purpose flour
• ▢ 2 ¼ cups all purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 cup unsalted butter
• ▢ 1 ¼ cups granulated sugar
• ▢ 5 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ ½ cup plain Greek yogurt

For the Glaze:

• ▢ 2 cups powdered sugar
• ▢ 2 Tablespoons unsalted butter softened
• ▢ 1 teaspoon vanilla extract
• ▢ 3 Tablespoons milk or half-and-half more if needed

Instructions

 

For the Cake:

• Preheat oven to 325 degrees. Prepare a bundt pan with non-stick spray, applying generously.
• In a small bowl, combine 3/4 cup pecans, 3/4 cup cranberries and 1 tablespoon flour, toss until completely covered and set aside.
• In another bowl, mix together the 2 ¼ cup all purpose flour and baking powder. Set aside.
• Using a stand mixer or electric hand mixer, cream together the butter and sugar. Add in the eggs, one at a time, and mix well. Add in the vanilla extract and mix. Slowly add in the flour mixture, mixing until well combined. Stir in the Greek yogurt. Then gently stir in the pecans and cranberries.
• Evenly spread the batter into your bundt pan and bake for 50-55 minutes. Allow to cool for 10 minutes while still in the pan, then turn the cake onto a cooling rack so the flat side is down.
• Once completely cooled, serve and eat or you can garnish the top with the glaze and leftover pecans and cranberries.

For the Glaze:

• In medium bowl, combine all ingredients until smooth, adding with 3 tablespoons milk or half and half to start, then adding more for desired glaze consistency.

Nutrition

Serving: 1Calories: 532kcalCarbohydrates: 70gProtein: 7gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 124mgSodium: 73mgPotassium: 122mgFiber: 2gSugar: 49gVitamin A: 655IUVitamin C: 0.1mgCalcium: 62mgIron: 2mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

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