Pumpkin Cranberry Tea Cakes

December 15, 2022Teresa Ambra

Oh my, Pumpkin Cranberry Tea Cakes are awesome. Yessiree! These luscious Tea Cakes have a wonderful pumpkin batter with lots of fresh cranberries thrown into the mix. They’re iced with a cinnamon-flavored powdered sugar icing. This lovely dessert is perfect for holiday and Christmas baking.

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We made over a thousand Tea Cakes for our Christmas Baking Extravaganza this year. Those included Red Velvet, Pina Colada, Apricot, Strawberry, Starbucks Copycat Lemon and Gingerbread among a host of others. We have had so many comments already from friends and neighbors about how much they loved the Tea Cakes!

If you’re up for making a delicious holiday dessert in time for the Christmas holidays, this Pumpkin Cranberry Tea Cakes version is superb. If you enjoy pumpkin or cranberry anything, these Tea Cakes are right up your alley. Be warned: Even your kids will enjoy these Tea Cakes. Everyone will want seconds, so be sure you bake enough! 🙂

Pumpkin Cranberry Tea Cakes are so mouthwatering.

These delectable Tea Cakes are a treat that your whole family will enjoy.

Every bite is chocked full of cranberries!

If you have parties coming up for the remaining days of December, this is an irresistible dessert to bring.

Here’s what I did.

I used these ingredients for the Tea Cakes.

Pour cake flour into a large mixing bowl. Add cheesecake pudding mix, 1 cup sugar, brown sugar, cinnamon, cloves, nutmeg, salt, baking soda and baking powder.

Stir ingredients really well to combine. Set aside.

In a small mixing bowl, combine cranberries with 1/2 cup sugar.

Stir ingredients well to combine. Set aside.

Melt butter. Add to pumpkin and eggs in large mixing bowl.

Add half-and-half.

Add vanilla extract.

Whisk or stir ingredients to combine.

Add sugared cranberries and pumpkin mixture to dry ingredients.

Stir ingredients well to combine.

Grease and flour a 20-tin Bundt pan. Spoon pumpkin mixture into individual Bundt pans about two-thirds full.

Bake at 350 degrees about 20-22 minutes or until a toothpick inserted in center comes out clean. If baking more than one rack of miniature Bundt pans at a time, rotate the racks on oven shelf after 10 minutes of baking time to ensure even baking.

Cool cakes completely. Invert onto wire racks. You will probably need to use a knife to go around the outside of the miniature Bundt pans to help with removal.

I used these ingredients for the icing, plus water.

Whisk ingredients to combine.

Drizzle icing over Tea Cakes or spoon into a large zip lock bag (without the bottom). Snip off a corner and pipe icing over top of individual Tea Cakes.

Pipe icing over top of Tea Cakes.

Pumpkin Cranberry Tea Cakes sure are scrumptious.

This is also a great dessert to bake up for Fall Baking!

If you have a sweet tooth, these Tea Cakes are sure to hit the spot.

Be forewarned: these Tea Cakes are addictive! You’re going to want more than one! We sure didl

Here’s the recipe.

PUMPKIN CRANBERRY TEA CAKES

(My own concoction)

Pumpkin Cranberry Tea Cakes

Teresa Ambra

Pumpkin Cranberry Tea Cakes are fantastic! These drool-worthy Tea Cakes include a delightfully spiced pumpkin batter with cranberries. Then they're iced with a cinnamon-flavored icing. Excellent dessert for Fall, holiday or Christmas baking. Be prepared: you're going to want seconds!

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Prep Time 40

Cook Time 20

Total Time 1

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 223 kcal

Equipment

1 20-tin miniature bundt pan
2 large mixing bowls
2 medium mixing bowls
1 whisk
1 wooden spoon
measuring cups
measuring spoons
1 zip lock bag WITHOUT the "stand and fill" bottom
2 wire cooling racks

Ingredients

TEA CAKES:

2 cups cake flour
3.9 oz. box cheesecake pudding mix
1 cup granulated sugar
1/2 cup light brown sugar packed
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
15 oz. can pumpkin
2 large eggs
1/2 cup unsalted butter melted (1 stick)
1 tbsp. half-and-half
1 tsp. vanilla extract
2 cups cranberries
1/2 cup granulated sugar

ICING:

2 cups powdered sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
2 to 3 tbsp. water or half-and-half

Instructions

TEA CAKES:

Preheat oven to 350°.
Combine cranberries with ½ cup granulated sugar in a small mixing bowl.
Set aside.
Combine flour, cheesecake pudding mix, sugars, baking soda, baking powder, salt, cinnamon, cloves and nutmeg in a large mixing bowl until well mixed.
Set aside.
Melt butter in mixing bowl.
Add pumpkin, half-and-half cream, eggs and vanilla and whisk until well combined.
Add pumpkin mixture to flour mixture along with cranberries.
Stir well to combine.
Grease and flour 20-tin miniature Bundt pan.
Spoon pumpkin mixture into tins until about two-thirds full.
Bake at 350° for 20-22 minutes or until a toothpick inserted in center comes out clean.
Cool Bundt pan on wire rack.
Once cool, use a knife to gently extract tea cakes from tins.
Transfer Tea Cakes to a wire rack.
Ice with icing.

ICING:

Combine ingredients and drizzle over top of individual tea cakes.

Notes

NOTE: Rotate Bundt pans on shelf racks half-way through baking time if baking more than one Bundt pan rack at a time.

NOTE: You can also spoon the icing into a zip-lock bag, without the “stand and fill” bottom. Snip off a corner and pipe icing over top of individual Tea Cakes.

NOTE: These Tea Cakes are a little fragile. Gently use a butter knife around the outside border of the Bundt pan tins and lift Tea Cakes out of pan.

NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann’s Fabric and Crafts.

Nutrition

Calories: 223kcalCarbohydrates: 44gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 200mgPotassium: 75mgFiber: 1gSugar: 33gVitamin A: 3034IUVitamin C: 2mgCalcium: 35mgIron: 1mg

Keyword cake, cranberries, dessert, pumpkin, pumpkin cranberry tea cakes, tea cakes

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