Greek Yogurt Pumpkin Bundt Cake

A healthier Pumpkin Bundt Cake made with whole grain flour, greek yogurt, applesauce and of course PUMPKIN. Topped with maple glaze and salted caramel sauce.

So this past weekend I was in Ontario meeting up with my Canadian bestie for a bridesmaids dress appointment. My second time across the border in three weeks. I couldn’t even tell you how many times I’ve been to Canada in my life (A LOT) but the anxiety of the border crossing STILL gets me. They ask these questions one after another that make you feel like you’ve done something wrong. And then you get all nervous and think, “Well shoot, maybe I did do something wrong!”

And most of them have these straight, not very welcoming faces. It doesn’t matter if you smile when you answer their questions or not. They’re pretty much all the same straight-faced monotone border patrol officers. I suppose they’re just doing their jobs but it would just be more comforting to anxiety-prone individuals like myself if they could at least SMILE.

Okay anyways let’s talk about PUMPKIN BUNDT CAKES because that makes me happy.

The Best Pumpkin Bundt Cake

There is something just so pretty about bundt cakes. I feel like I could make bundt cakes over and over again and not get sick of them. I have yet to tackle a beautifully styled double or triple layer cake – frankly because the task seems daunting. I am sure it’s not as bad as it looks. Erin does a wonderful job of making them look effortlessly beautiful.

For now I’ll stick with bundt cakes because half of the decorating work is done with the pan. Plus you barely need to frost them. I mean, we still need a drizzle or powdered sugar dusting of some sort. OBViously. 

Anyways this pumpkin bundt cake is ridiculously good. And a lightened up version compared to most bundt cakes out there.

what you need

• pumpkin
• applesauce
• coconut sugar (or brown)
• maple syrup (or honey)
• Greek yogurt
• eggs
• coconut oil or butter
• whole grain flour (1:1 gluten-free will work!)
• baking soda
• salt
• cinnamon and pumpkin spice – you can use store bought or make it using this simple recipe that uses just 4 ingredients!

How to Make a Healthier Pumpkin Bundt Cake

The dry ingredients get mixed together separately, then the wet in another bowl. Slowly combine until mixed and then pour into a greased bundt pan. I always grease the bundt cake pretty well to make sure the cake comes out in one piece. 

After the cake is done – should take about 35-45 minutes – you let it cool in the pan for about 20 minutes before flipping onto a cooling rack.

When it’s time for the glaze, I suggest putting a plate under the cooling rack to catch the extra drips. And then you can go over the cake a second time if you’d like.

OH. I also added a salted caramel sauce here because why the heck not?

I shared this cake with my FLEXcrew and I think they enjoyed it very much. (The container was empty when I returned a few days later.)

This cake would be perfect for any holiday gathering, or just because you love baking with pumpkin.

I might even make this for a Christmas gathering…

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley

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