Step 1

Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch by 13-inch pan with high sides with butter and line the bottom with parchment paper (for easy release). Set aside.

Step 2

In a large mixing bowl, combine the pumpkin puree, eggs, sugar, and vegetable oil with a whisk until well combined.

Step 3

Add the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, and mix them into the wet ingredients with a rubber spatula just until no streaks of flour remain.

Step 4

Add the cranberries and mix them into the batter gently, just until they're distributed evenly throughout the batter.

Step 5

Pour the batter into the prepared baking pan and smooth out the top.

Step 6

Bake for about 45-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean (check the cake at 40 minutes if your pan is any larger than 9x13).

Step 7

Let the cake cool completely in the pan (on a wire rack, if possible). Dust with powdered sugar before serving, if desired.