Struggling with holiday desserts? Learn how to make Dorie Greenspan’s stunning Holiday Bundt Cake it’s the perfect festive dessert.

Dorie Greenspan’s Holiday Bundt Cake

Dorie Greenspans Holiday Bundt cake is the festive dessert that belongs on every holiday table. This cake brings together butter, spices, and simple techniques to create something truly special. Whether you are an experienced baker or just starting out, this guide walks you through every detail you need to bake a Bundt cake that tastes as incredible as it looks.

Dorie is known for her World Peace cookies but there are so many more recipes that she has perfected that you will love, including this All in One Holiday Bundt cake. This is a pumpkin cake, combined with a spice cake with the addition of fresh cranberries, and yummy chunks of apples, all topped with a drizzle of old-fashioned sugar icing or maple glaze. The cake’s many flavors are perfect for both Thanksgiving and Christmas!

Why You Will Love Dorie Greenspan’s Holiday Bundt Cake

This Bundt cake transforms simple pantry ingredients into an elegant centerpiece worthy of any holiday celebration.
The distinctive shape of a Bundt pan does all the work for you. Once you turn out the cake of the pan and add a simple glaze, you have a dessert that looks like it came from a bakery. No piping skills or fondant required.
Dorie Greenspan created a foolproof recipe that anyone can make and that everyone will love.
Unlike layer cakes that need assembly, this Bundt cake is already dessert table ready. You can serve it for a special occasion or the next time you feel like a sweet treat with your morning coffee.
It actually improves after a day. The flavors meld together and the texture becomes even more tender. Bake it two days before your gathering and simply glaze it the day you plan to serve.
The warm spices work beautifully with coffee for brunch or breakfast or alongside tea for afternoon celebrations. This versatility means one recipe serves multiple occasions throughout the busy holiday season and it makes the perfect homemade gift for family, friends and neighbors.
Cinnamon, nutmeg, and ginger have flavored winter celebrations since the spice trade made these ingredients available to everybody, not just the wealthy.

You can find this cake as well as Dorie’s Hidden Berry Tart in Baking from My Home To Yours.

What You Need to Make Dorie’s Holiday Bundt Cake

This cake is made with a bunch of holiday ingredients that you already have in your pantry or fridge.

2 cups all purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp.grated nutmeg
pinch of salt
11/4 sticks(10 Tbsp)unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
11/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored, and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans chopped
6 Tbsp. confectioners sugar
2 Tbsp. pure maple syrup

How to Make All in One Holiday Bundt Cake

Center a rack in the oven. Preheat to 350. Coat two 6″ (6 cup capacity, each) bundt or fluted tube pans well, with baking spray or use one 12-cup bundt pan.
In a large bowl whisk together the flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt.
In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat both sugars and butter until light and fluffy, about 2 to 3 minutes on medium speed. Add the eggs one at a time, mixing 1 minute after each one. Beat in the vanilla. Reduce to low speed and pumpkin puree and the chopped apples. The mixture may look curdled, that is ok. Add the dry ingredients, mix only until they disappear into the batter. Then turn off the mixture and with a rubber spatula, mix in the cranberries and the pecans. Pour the batter into the pans and smooth the tops.
Bake for 30-40 minutes or until a skewer or a thin knife inserted into the center of the cake comes out clean. Transfer cakes to a wire rack let cool for 10 minutes before unmolding to rack. Let cool to room temperature. NOTE: If making one 1 cup cake bake for 50-60 minutes.
Sift the confectioners sugar into a small bowl and gradually add the maple syrup until you have an icing that falls easily from the tip of a spoon. Pour icing over the cooled cake or just drizzle over the top of the cake.

Variations

This all in-one holiday bundt cake is a great cake as is but there are things you can do to add your own flavorful twist to it.
Double the cinnamon and add one teaspoon of ground ginger for a spicer flavor. Or add a quarter teaspoon of cardamom for a Nordic twist. If you only have pumpkin pie spice on hand, use three teaspoons in place of the individual spices called for in the recipe. You could also use a little Chinese five-spice powder.
If you are making this after Thanksgiving use leftover cranberry sauce in place of fresh cranberries. Pour half of the batter into the pan then place spoonfuls of cranberry sauce in the center of the batter, keep it away from the sides of the pan so that it does not stick.
Add one tablespoon of orange zest or lemon zest to your batter along with the vanilla extract.
Chop one cup of dried cranberries, cherries, or golden raisins and soak them in warm water for 10 minutes. Drain thoroughly and pat dry before folding into batter. The fruit adds pops of concentrated sweetness and festive color when you slice the cake.
Make loaf cakes instead of a bundt cake.

What to Serve with Dorie Greenspan’s Holiday Bundt Cake

Coffee, tea, hot spiced cider.
Lightly sweetened whipped cream.
Ice cream, valley ice cream, cinnamon ice cream.
Fresh berries.

How to Store Dorie Greenspan Holiday Cake

Proper storage extends the life of your Bundt cake and maintains its texture for days after baking.

Room temperature storage works best for this cake. Once the cake is completely cooled, wrap it tightly in plastic wrap. Place the wrapped cake in an airtight container or seal it in a large zip-top bag with as much air pressed out as possible. Stored this way, the cake stays fresh for up to five days.

This cake freezes beautifully for up to three months. Wrap the completely cooled, unglazed cake in two layers of plastic wrap, followed by a layer of aluminum foil. Label with the date and place in the freezer. Thaw overnight in the refrigerator still wrapped, then bring to room temperature before unwrapping. Add glaze after thawing for the best appearance.

You can also freeze individual slices for quick single servings. Wrap each slice separately in plastic wrap and place all slices in a freezer bag. Pull out one piece at a time and thaw at room temperature for about an hour.

How to Use Leftover Cake

Transform leftover Bundt cake into new treats that feel completely different from the original dessert.

Slice cake into thick pieces and dip in a mixture of beaten eggs, milk, cinnamon, and vanilla. Cook on a buttered griddle until golden on both sides. The cake becomes custardy inside with crispy edges. Serve with maple syrup and fresh berries for a decadent breakfast that uses up dry slices beautifully.
Cut cake into cubes and layer in a clear glass bowl with whipped cream, vanilla pudding, and fresh berries. Repeat layers until you fill the bowl. The cake soaks up moisture from the other components, becoming tender again.
Crumble leftover cake into fine crumbs using your hands or a food processor. Mix with just enough cream cheese frosting to bind the crumbs together. Roll into balls, chill until firm, then dip in melted chocolate. These bite-sized treats work perfectly for parties and no one will guess they started as leftovers.
Cube stale cake and use it in place of bread in any bread pudding recipe. The spices already in the cake enhance the pudding. Toss cubes with a custard mixture made from eggs, milk, sugar, and vanilla. Bake until set and serve warm with caramel sauce.
Chop cake into small chunks and fold into softened vanilla ice cream. Refreeze until firm. The cake pieces add texture and flavor to plain ice cream, creating something similar to store-bought mix-in varieties.

FAQ’s

Can I make this cake in a regular cake pan instead of a Bundt pan?

Yes, but you need to adjust the baking time. Use two 9-inch round pans and reduce baking time to 30 to 35 minutes. You could also use a 9×13 inch pan and bake for 40 to 45 minutes.

How do I know when the cake is done baking?

Insert a wooden skewer or cake tester into the thickest part of the cake. It should come out with a few moist crumbs attached but no wet batter. The top should spring back when lightly pressed. The edges will just start to pull away from the pan sides.

Why did my cake sink in the middle?

Three main reasons cause sinking. Opening the oven door too early lets heat escape before the structure sets. Using expired leavening agents means inadequate rise. Underbaking leaves the center too weak to support itself. Make sure your baking powder is fresh, avoid opening the oven for the first 40 minutes, and test for doneness properly.

Can I double this recipe?

You can double the ingredients but should not try to bake all the batter in one giant pan. Instead, prepare two separate pans. Batters with this much butter and egg do not scale up well when you try to bake them all together because the outside overbakes before the center cooks through.

What if I do not have a Bundt pan?

Try using a tube pan, which has a similar shape with a center tube that conducts heat. You could also make this in a loaf pan format, though you would need two standard loaf pans and should reduce baking time to 50 to 55 minutes. Check for doneness early.

How far in advance can I bake this cake?

Bake up to three days before serving. The cake actually improves after 24 hours as the crumb sets and flavors meld. Store wrapped at room temperature and add glaze the day you plan to serve. For longer advance prep, freeze the cake unglazed for up to three months.

That’s All For Now

This Holiday Bundt Cake delivers everything you want in a festive dessert. The recipe combines simple baking techniques with quality ingredients to create something truly special for your holiday table. Whether you follow the recipe exactly or customize it with your favorite add ins, you will end up with a cake that looks beautiful and tastes even better. Make this recipe part of your holiday tradition and don’t forget to make extra to give to family and friends.

Have a great day friends, thank you for spending part of your day with me I hope that you enjoyed this scrumptious All in one Holiday Bundt Cake.

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3 Comments

Brenda Pruitt says:
December 4, 2017 at 4:43 pm
What a great gift? Now I'm wondering: whatever happened to my Bundt pan?
Brenda
Jayne says:
December 4, 2017 at 11:31 pm
This looks delicious for any time of the year!
William Kendall says:
December 6, 2017 at 10:37 pm
That looks tasty!

Dorie Greenspan All-in One Holiday Bundt Cake Recipe

Dorie Greenspan’s Holiday Bundt Cake

Why You Will Love Dorie Greenspan’s Holiday Bundt Cake

What You Need to Make Dorie’s Holiday Bundt Cake