Thanksgiving

Pumpkin-Cranberry-Pecan Bundt Cake is for Dessert.

Pumpkin-Cranberry-Pecan Bundt Cake takes several minutes to prepare.

Pumpkin-Cranberry-Pecan Bundt Cake takes several minutes to cook.

Pumpkin-Cranberry-Pecan Bundt Cake makes 18 servings.

The ingredients for Pumpkin-Cranberry-Pecan Bundt Cake are:

Pure Pumpkin Cake
1 c. brown sugar
2 eggs
2 Tbsp. melted butter
3/4 c. pumpkin puree
1/3 c. milk
1/2 tsp. baking powder
(add an additional 1/2 tsp if baking at low altitude)
dash salt
1 c. flour

Pecan Topping
3 T. butter, melted
3 T. brown sugar
3 T. maple pancake syrup
1 1/2 c. pecans, chopped

Cranberry Compote
1/4 c. brown sugar
2 Tbsp. butter
1 tsp. vanilla
1-3 tsp. McCormick Chai Spice blend
1 1/2 c. fresh cranberries

Warm Vanilla Cream Syrup
1 1/2 c. sugar
2 Tbsp. butter
1/3 c. water
1/4 c. cream
1 tsp. pure vanilla extract
1 tsp. imitation vanilla extract

Here is how you make Pumpkin-Cranberry-Pecan Bundt Cake:

Pecan ToppingA gooey delight to top a perfect pastry. Be sure to use chopped pecans to get the most bang in your bite.3 T. butter, melted3 T. brown sugar3 T. maple pancake syrup1 1/2 c. pecans, choppedStir all ingredients together in a medium bowl. Spoon into 6 well-greased and floured mini-bundt tins.*Cranberry CompoteThese fresh cranberries, melted in a chai-spiced sugar sauce until they pop, then stirred into the pumpkin batter? Oh.my.gosh. There.are.no.words.If you really like the Chai spice, use it generously. If not, just go easy on it. I really like it. A lot. 1/4 c. brown sugar2 Tbsp. butter1 tsp. vanilla1-3 tsp. McCormick Chai Spice blend1 1/2 c. fresh cranberriesPlace all ingredients in a medium saucepan, over medium heat. Cook until cranberries begin to pop, about 7-10 minutes. Set aside.*Pure Pumpkin CakeSimple, fluffy, the perfect canvas for a bright red cranberry mix-in.1 c. brown sugar2 eggs2 Tbsp. melted butter3/4 c. pumpkin puree1/3 c. milk1/2 tsp. baking powder(add an additional 1/2 tsp if baking at low altitude)dash salt1 c. flourMix all ingredients into a large bowl. Once well mixed, pour cranberry compote into batter and stir until fully incorporated. Spoon atop pecan mixture in greased & floured mini bundt tins. Bake 350 degrees for 24-27 minutes, or until cake springs back to a light touch. Once you've removed them from the oven, be sure to turn them over while the cakes are still very warm, lest the pecan topping gets stuck to the pan.*Warm Vanilla Cream SyrupUsing both pure and imitation vanilla extracts in this syrup adds a richness flavor that you're going to adore.1 1/2 c. sugar2 Tbsp. butter1/3 c. water1/4 c. cream1 tsp. pure vanilla extract1 tsp. imitation vanilla extractIn a medium saucepan, melt butter and sugar together over medium heat. Add water and stir until sugar is dissolved. Add cream and vanilla's. Continue stirring just until syrup reaches the boiling point. Remove from heat and serve immediately. If the syrup is still grainy, simply add a few tablespoons of water and het until sugar dissolves. Serve warm over bundt cakes.Number of Servings: 18Recipe submitted by SparkPeople user COVERMEYER.

The nutritional information for Pumpkin-Cranberry-Pecan Bundt Cake is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 272.9

• Total Fat: 15.8 g
• Cholesterol: 57.6 mg
• Sodium: 89.8 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 1.8 g
• Protein: 3.5 g