Step 1

Preheat oven to 350°. Spray 8 Cup bundt pan with non-stick baking spray or butter and flour bundt pan.

Step 2

In a large bowl, combine flour, pumpkin pie spice, baking soda, and salt. Mix with wire whisk until well combined. Set aside.

Step 3

In the bowl of mixer, beat eggs at medium speed until foamy. Add in sugar, oil, and pumpkin. Mix at medium speed until blended. Add mixed dry ingredients to wet. Stir just until blended. Scrape down sides of bowl and make sure all the ingredients are incorporated.

Step 4

Gently fold in cranberries. Spread batter evenly in mold. Place a few extra cranberries on top of the cake batter. Place baking mold on a large baking sheet.

Step 5

Bake in preheated oven for 50 minutes, or until toothpick inserted, comes out clean. Cool cake on cake rack in pan until cool enough to invert on cake stand.

Step 6

Once completely cool sprinkle with confectioners sugar. Garnish with sugared cranberries and mint.