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Pumpkin Cranberry Tea Cakes | Can't Stay Out of the Kitchen | these luscious #TeaCakes contain both #pumpkin & #cranberries. Plus, they're iced with a luscious #cinnamon frosting. They're marvelous for #holiday or #Christmas #baking & parties. Prepare to swoon after just one bite! #dessert #cake #HolidayDessert #PumpkinDessert #CranberryDessert #PumpkinCranberryTeaCakes

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 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 23
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.
 
© Can’t Stay Out of the Kitchen
 

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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