Introduction: A Holiday Cake That Has It All
There’s something magical about the holidays — the scent of cinnamon, cloves, and citrus drifting through the kitchen, and that comforting hum of a cake baking in the oven. And if you’re like me, torn between making a pumpkin cake, a fruitcake, or a spice cake — I have the perfect solution: the All-in-One Holiday Bundt Cake.
This cake truly lives up to its name. It’s a glorious mash-up of everything we love about the season — apples, pears, cranberries, pumpkin purée, nuts, and a blend of cozy spices. It’s like the holidays decided to throw a party in your Bundt pan!
I first baked this cake on a snowy December evening, while trying to decide between three different dessert ideas for a family gathering. Instead of choosing just one, I combined my favorites — and the result was this irresistibly moist, beautifully spiced All-in-One Holiday Bundt Cake. Now, it’s a yearly tradition.
Whether you’re hosting Thanksgiving dinner, a holiday brunch, or just craving something festive with your coffee, this cake brings joy in every slice.
🧁 Ingredients for All-in-One Holiday Bundt Cake
This recipe blends fruit, spice, and everything nice. Here’s what you’ll need:
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cloves
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup neutral oil (like canola or vegetable)
- 4 large eggs
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Add-Ins:
- 1 apple, peeled and finely chopped
- 1 pear, peeled and finely chopped
- ½ cup dried cranberries (or raisins)
- ½ cup chopped pecans or walnuts
- Zest of 1 orange
For the Glaze (optional but heavenly):
- 1 cup powdered sugar
- 2–3 tablespoons orange juice or milk
- ½ teaspoon vanilla extract
🥣 Ingredient Substitution Ideas
🍂 Step-by-Step Instructions for the All-in-One Holiday Bundt Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a Bundt pan generously with butter or nonstick spray, and lightly dust it with flour. This step ensures your beautiful cake releases perfectly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, ginger, nutmeg, cloves). These spices give the cake its cozy holiday aroma.
Step 3: Whisk the Wet Ingredients
In another large bowl, whisk together the sugars and oil until well combined. Add the eggs one at a time, then stir in the pumpkin purée and vanilla extract. The batter should look rich and smooth.
Step 4: Combine and Fold
Add the dry ingredients into the wet ingredients in two additions, mixing gently after each. Be careful not to overmix — a light hand makes for a tender crumb.
Now fold in the chopped apple, pear, cranberries, nuts, and orange zest. Every scoop of batter should have a bit of everything!
Step 5: Bake
Pour the batter evenly into the prepared Bundt pan. Smooth the top, then bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
The aroma that fills your kitchen? Pure holiday happiness.
Step 6: Cool and Glaze
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. Once completely cool, whisk together your glaze ingredients and drizzle it over the top.
The orange-scented glaze adds a zesty brightness that pairs perfectly with the warm spices and fruit.
✨ Extra Tips for the Perfect All-in-One Holiday Bundt Cake
Serving Suggestions:
- Dust with powdered sugar for a simple, elegant look.
- Serve with whipped cream, vanilla ice cream, or a dollop of crème fraîche.
- Pair with a hot beverage — think spiced chai, mulled wine, or coffee with cinnamon foam.
Storage:
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to a week, or freeze (wrapped tightly) for up to 2 months.
- To serve from frozen: let thaw at room temperature, then warm in a low oven for 10–15 minutes.
Variations:
🥄 Nutritional Information
(Adapted from NYT Cooking’s All-in-One Holiday Bundt Cake)
Approx. per serving (1 slice out of 12):
- Calories: 380
- Fat: 17g
- Carbohydrates: 55g
- Protein: 5g
- Fiber: 2g
- Sugar: 35g
This cake isn’t about counting calories — it’s about celebrating flavors, memories, and togetherness.
🍰 FAQ Section
How long does the All-in-One Holiday Bundt Cake take to make?
From start to finish, about 1 hour and 30 minutes, including prep and baking time.
Can I substitute the pumpkin purée?
Absolutely! You can use unsweetened applesauce or mashed ripe bananas for a similar moist texture.
Can I freeze it?
Yes! This cake freezes beautifully. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight before serving.
Can I make it ahead of time?
Definitely. This cake actually tastes better the next day — the flavors deepen and the texture becomes even more tender.
What if I don’t have a Bundt pan?
You can use two loaf pans or a 9×13-inch baking pan. Adjust baking time to 40–50 minutes.
🎁 Conclusion: A Celebration in Every Slice
The All-in-One Holiday Bundt Cake is more than just a dessert — it’s a celebration of everything we love about the festive season. It’s moist, aromatic, and packed with layers of flavor — from juicy fruit to warm spice to that luscious orange glaze.
It’s the kind of cake that brings people together — perfect for sharing, gifting, or simply enjoying with a quiet cup of coffee by the tree lights.
If you make this recipe, don’t forget to tag me on Instagram and share your beautiful creations! And if you loved it, drop a comment below — I’d love to hear how your All-in-One Holiday Bundt Cake turned out.
Here’s to warm kitchens, happy hearts, and sweet slices of holiday joy. 🍰✨