Diane’s Pineapple Cranberry Walnut Bundt Cake

Does it ever seem to you that the longer the name of a recipe is, the more tempting it sounds? If so, the five words in this submission from Diane Pecca could very well lead you to do a cabinet check or make a market run to obtain its ingredients.

The Girard Estate resident noted that when she makes this treat, with the pineapples as the moisture enhancer, her family knows the holiday season has certainly arrived. With two weeks to go until Thanksgiving, here’s to engaging in a head start on pondering what to prepare for your loved ones.


3 large eggs

1 cup of oil

2 cups of sugar

1–1/2 cups of dried cranberries

1 8-ounce can of crushed pineapples (reserve juice)

1 teaspoon of vanilla

3 cups of flour

2 teaspoons of baking soda

1/2 teaspoon of baking powder

1 teaspoon of salt

1 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1 cup of chopped walnuts


Preheat oven to 350 degrees.

Grease a bundt pan. Whisk the eggs, oil, sugar, and vanilla, and add the cranberries and crushed pineapples with the preserved juice to the egg mixture.

Combine the flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Unite the flour and egg mixtures, taking care not to overmix. Fold in the walnuts.

Pour into the bundt pan, and bake for one hour or until done. ■