In a mixing bowl, combine all your ingredients. Once all ingredients are in your mixing bowl, mix until no lumps remain. Set to the side.
In another large mixing bowl, add cream cheese and beat until it becomes creamy. Once creamy, add egg and sugar. Mix to combine. Once mixed, add cranberries and gently fold to mix in. Fold just until combined. Set to the side.
In a fresh mixing bowl, add melted butter, brown sugar, vanilla, cinnamon, pecans, and quick oats. Mix until they are combined. Add in cranberries, and fold the mixture together, just until they are mixed in.
Now that you have your cake batter, cream cheese filling and crumble topping created it is time to assemble your cake. Take your Bundt pan, and thoroughly spray it with cooking spray. First, add in your topping, and smooth it out so that it evenly covers the bottom of your pan. Pat it into place. Then pour half of your cake batter and spread it so that it evenly covers the topping. Next, pour in your cream cheese filling. Spread it out so that it evenly covers your cake batter. Cover the cream cheese with your remaining cake batter and be sure to smooth it out.
Bake at 350°F for 45-60 minutes. Insert a toothpick to be sure it comes out clean before removing it from the oven. Also, jiggle your cake. If you see the cake wiggle at all, bake for a few more minutes then check it again.
Remove your cake from the oven and allow it to cool for 10 minutes, before carefully flipping it onto a serving plate. Allow for it to sit for a few moments before removing the pan.
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