Cranberry-Apple-Pumpkin Bundt is a vegetarian side dish. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 602 calories, 7g of protein, and 24g of fat. This recipe serves 12. From preparation to the plate, this recipe takes roughly 4 hours and 30 minutes. Head to the store and pick up pumpkin pie spice, vanillan extract, pumpkin, and a few other things to make it today.
Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes. Reduce oven temperature to 32
Toss diced apples in 2 Tbsp. melted butter to coat in a medium bowl; add cranberries, next 2 ingredients, and toasted pecans, and toss until well blended.
Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition.
Add pumpkin and vanilla; beat just until blended.
Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.
Bake at 325 for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes.
Remove from pan to wire rack; cool completely (about 2 hours).
Meanwhile, prepare Sugared Pecans and Pepitas.
Prepare Maple Glaze; immediately spoon onto cooled cake. Arrange pecans and pepitas on cake.