Cranberry Pecan Pound Cake (Easy Bundt Cake Recipe)

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This Cranberry Pecan Pound Cake walks the line between a pound cake and a coffee cake. It is thick and buttery, but the Greek yogurt keeps it soft, and every slice has dried cranberries and pecans in it.

I make it for brunch, for holiday mornings, and for anybody who drops by in November. If you are building a whole spread, start with these 35+ breakfast recipes worth waking up for.

cranberries and pecans pound cake recipe made from scratch

Below are the ingredients and the swaps that work, my tips for getting it out of the bundt pan in one piece, a few variations, and how to store it. The recipe card is at the bottom.

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Table of Contents

Ingredients and Swaps

Pecans: chopped. Pecans are a big deal in our family. Toast them in a dry skillet for a few minutes first if you want them extra nutty.
Dried cranberries: sweetened ones are what I use. Fresh cranberries with a little orange zest work too, and make it more tart.
One tablespoon of flour: for tossing the fruit and nuts so they do not sink.
Butter: two sticks, softened. Do not swap in margarine here.
Greek yogurt: plain. If you are short, make up the difference with sour cream.
Five eggs: added one at a time. This is what gives it the pound cake texture.

Tips for a Perfect Bundt Cake

Spray every ridge of the bundt pan generously with non-stick spray. A nonstick pan still needs it.
Toss the cranberries and pecans in flour before they go in so they stay spread through the cake.
Cream the butter and sugar until fluffy before you add the eggs. It takes a few minutes.
Let it cool in the pan for about 10 minutes, then turn it out. Wait longer and it can stick.
Test it with a toothpick near the center. Bundt cakes can look done on top before the middle is.

cranberry and pecan pound cake bundt pan recipe

Variations

Orange cranberry: add orange zest to the batter and use orange juice in the glaze.
Glazed: powdered sugar and a little milk drizzled over the top, with a sprinkle of brown sugar. My favorite way to serve it.
Nut-free: leave out the pecans and add a little more cranberry.
Loaf pans: split the batter between two loaf pans and start checking earlier.

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How to Store Pound Cake

Wrap it tightly or keep it in a cake keeper on the counter for up to three days. For longer, wrap slices in plastic wrap and foil and freeze them for up to three months. Thaw on the counter.

best cranberries and pecans pound cake recipe

❓ Frequently Asked Questions

The questions people ask after the first slice.

Yes. Fresh cranberries make it more tart, so many people add orange zest with them. Toss them in flour first the same way so they do not sink.

Usually the pan was not greased into every ridge, or the cake sat too long before coming out. Spray it generously, and turn it out onto a cooling rack after about 10 minutes.

Yes. Bake it the day before and keep it wrapped on the counter. It slices even better the next day.

More Coffee Cake and Pecan Recipes

Cranberry Pecan Coffee Cake

Kelli Miller

For a fun and easy brunch recipe, I made this wonderful Cranberry Pecan Coffee Cake Recipe. It's so perfectly thick but fluffy–I can't sing it's praises enough.

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Prep Time 15

Cook Time 55

Cooling Time 10

Total Time 1 20

Course Dessert

Cuisine American

Servings

Calories 419 kcal

Equipment

Ingredients

¾ Cup(s) chopped pecans
¾ Cup(s) sweetened dried cranberries
1 tbsp all purpose flour
2 ¼ Cup(s) all purpose flour
1 tsp baking powder
2 sticks unsalted butter
1 ¼ Cup(s) granulated sugar
5 large eggs
2 tsp vanilla extract
½ Cup(s) plain greek yogurt

Instructions

Preheat oven to 325 degrees. Prepare a bundt pan with non-stick spray, applying generously.
In a small bowl, combine the pecans, cranberries and 1 tbsp 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 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 cooling for 10 minutes and turn the cake onto a cooling rack.
Once completely cooled, serve and eat or you can garnish the top with a glaze, pecans and cranberries.

Nutrition

Serving: 1gCalories: 419kcalCarbohydrates: 49gProtein: 7gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 11gCholesterol: 118mgSodium: 77mgFiber: 2gSugar: 29g

Keyword cranberry pecan cake, cranberry pecan coffee cake, cranberry pecan pound cake

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Nordic Ware Original Bundt Pan

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Nordic Ware Bundt Cake Keeper

Keeps the cake fresh on the counter and makes it easy to carry to a party.

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