Instructions

for the filling

Bring cranberries, granulated sugar, and orange juice to boil in medium saucepan over medium-high heat. Cook, stirring occasionally, until cranberries have broken down and juices have thickened slightly, 8 to 10 minutes. Transfer mixture to food processor and process until smooth, 10 to 15 seconds. Let cool completely.

for the cake

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, vanilla, and lemon juice together.
Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed.
Combine pecans and pumpkin pie spice in small bowl, then stir into cake batter until incorporated. Spoon half of batter into prepared pan and smooth top. Using back of spoon, create ½-inch-deep channel in center of batter. Spoon half of filling into channel. Using butter knife, thoroughly swirl filling into batter. Repeat with remaining batter and filling. Bake until skewer inserted in center comes out clean, 70 to 75 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan and let cool completely on rack, about 2 hours.

for the glaze

Whisk cream cheese and milk in medium bowl until combined and no lumps remain. Whisk in confectioners’ sugar until smooth. Drizzle evenly over top of cooled cake and let sit until glaze is firm, about 1 hour. Serve.