This delicious Pumpkin Bundt Cake is a great way to put your bundt pan to use. It’s made with whole wheat pastry flour, greek yogurt, applesauce and of course, PUMPKIN. Whether you’re looking for the perfect fall dessert or a delicious cake to bake, try this one.
Looking for more pumpkin desserts? Check out this post!
Why You’ll Love It
- It’s an effortlessly beautiful cake, thanks to beautiful bundt pan designs. A little glaze or dusting of powdered sugar on top goes a long way!
- Filled with warm fall spices, this moist pumpkin bundt cake cake is delicious for a variety of occasions.
- A lightened up version of a classic pumpkin cake, thanks to applesauce and greek yogurt. We’re also using a little less sugar than what is traditionally called for, but don’t worry, it’s still delicious!
What you Need
This recipe is divided into three simple parts: dry ingredients, wet ingredients and the glaze.
I’ve also included and linked suggested tools, i.e. one of my favorite bundt pans.
Wet Ingredients:
- pumpkin purée – I used canned pumpkin, which is thicker and less liquid-y than homemade purée. Also make sure your canned pumpkin is *not* pumpkin pie mix.
- maple syrup – A little bit of maple syrup for a liquid sweetener. I wouldn’t leave it out without making other adjustments to the wet ingredients ratio.
- greek yogurt – Use plain full-fat greek yogurt or skyr for the best results. Sour cream would also work as a substitute.
- eggs – We’re using two large eggs in this recipe that help provide structure and lift. Also, using room temperature eggs will help ensure everything is more easily incorporated.
- oil – I used light olive oil but avocado oil is another good substitute. If using coconut oil, make sure all of your ingredients are room temperature.
- sugar – I used coconut sugar here but brown sugar is a good substitute. Cane sugar also works.
Dry Ingredients
- Whole wheat pastry flour – I like whole wheat pastry flour for cake recipes like this, so they’re more tender than a traditional whole wheat flour. If you’re looking for a gluten-free substitution, you can use 1:1 All-Purpose Gluten Free Baking Flour (such as Bob’s Red Mill).
- cinnamon and pumpkin pie spice – for lots of pumpkin spice and cinnamon flavor.
- baking soda – to lift the cake .
- salt – I always use kosher salt or fine sea salt for baking.
Glaze
For this Pumpkin Bundt Cake I opted for a simple brown butter glaze – big on flavor but pairs well with the pumpkin flavor.
It’s just:
- unsalted sweet cream butter
- confections sugar (also known as powdered sugar)
- vanilla extract
- milk, to help thin the glaze
Another popular icing topping would be a cream cheese glaze, but you’ll have to make sure the cream cheese has been softened before using.
Recommended Tools*
*affiliate links
Step-by-Step Directions
Here is a full breakdown of how to make this pumpkin bundt cake recipe, including images.
For the full recipe card that includes ingredient amounts and instructions, scroll towards the end of the post.
Preheat Oven
Make sure you start the oven (350ºF) so by the time your batter is ready, you can pour it into your bundt pan and bake straight away.
You can also spray your bundt cake pan with cooking spray or grease with butter at this time. If you’re using oil to grease the pan, I’d wait until after the flour mixture has been combined so all of your oil doesn’t gather in one spot.
Mix Dry Ingredients
To ensure all of the baking soda and spices gets evenly distributed into the flour, combine all of the dry ingredients in a separate bowl and set aside.
Mix Wet Ingredients
In large bowl whisk together pumpkin, oil, sugar, applesauce and maple syrup. Then whisk in Greek yogurt, eggs and vanilla extract.
You can also use a hand mixer on low to medium speed, or paddle attachment with stand mixer – just scrape down the sides of the bowl as necessary to make sure you’re not leaving any ingredients on the bottom.
Bake Cake
Pour batter into a greased bundt pan and bake for 35-40 minutes, OR until cake is lightly browned and inserted toothpick comes out clean. Allow cake to rest for 15 minutes while you make the glaze.
TIP: If you feel your cake is browning too much, cover with aluminum foil for the last 5-10 minutes of baking.
Make the Brown Butter Glaze
Add the butter to a small skillet or saucepan and melt over medium heat. Then continue whisking until butter starts to produce a nutty aroma – this can take several minutes, but it’s best to stay right at the skillet because browned butter can go from brown to burnt in a matter of seconds.
Once the butter is browned and you start to see flecks at the bottom of the pan, remove from heat and let cool for 5 minutes.
Once cooled, add the butter to a medium bowl with the confectioners sugar, along with the vanilla extract and milk. Check for desired thickness – if you want a thinner glaze, add 1-2 teaspoons of extra liquid at a time.
NOTE: if you want a simple glaze, you can opt for a maple syrup glaze – substitutions and notes in recipe card below.
Flip the Bundt Pan
Now this part can be a little scary, especially if you’ve never worked with a bundt cake pan before. Here’s what I do:
Gently bang pan on counter to loosen cake, then place a cooling rack or plate on top of cake pan and flip over.
Glazing Tips
Place a large round plate under the cooling rack. Use a spoon to glaze the cooled bundt cake, moving in zigzag pattern over the creases in the bundt pan. You may have reserve glaze that catches on the plate, which you can use to go back over the cake if you’d like.
TIP: Make sure to let the cake cool completely before glazing, or the glaze will melt right into the cake.
You can also glaze the entire cake, as I did in the photos.
When should I make this Pumpkin Bundt Cake?
Does one really need a special occasion to make a pumpkin cake? I think not. But if you’re looking for some ideas:
- Birthday Cake, for the pumpkin lover.
- Thanksgiving dessert, for the non-traditional.
- Holiday brunch, because pumpkin isn’t just for fall!
- Weekend baking activity, because why not?
Storing Tips
This pumpkin bundt bundt cake will keep up to 5 days, tightly wrapped, or placed in an airtight container, and stored on your kitchen counter.
More Delicious Pumpkin Recipes
Let me know if you make this pumpkin bundt cake recipe by leaving a comment and star rating below! It helps others learn more about the recipe too. Xx Ashley
PrintPumpkin Bundt Cake
This delicious Pumpkin Bundt Cake is a great way to put your bundt pan to use. It’s made with whole wheat pastry flour, greek yogurt, applesauce and of course, PUMPKIN. Whether you’re looking for the perfect fall dessert or a delicious cake to bake, try this one.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8–10 slices 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
dry ingredients
- 2.5 cups whole wheat pastry flour, see notes
- 1 tablespoon ground cinnamon
- 1/2 tablespoon pumpkin spice
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
wet ingredients
- 1 cup canned pumpkin puree,
- 1/2 cup coconut sugar, or brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup, room temperature
- 1 cup plain Greek yogurt, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup avocado oil, or light olive oil
Glaze
- 3 tablespoons unsalted butter
- 1 cup confectioners sugar
- 2 teaspoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF, thoroughly grease a 10-15 cup bundt pan with butter or oil. Set aside.
- Combine dry ingredients: In medium bowl combine dry ingredients (flour through spices). Set aside.
- Combine wet ingredients: In large bowl whisk together pumpkin, sugar, applesauce and maple syrup. Whisk in Greek yogurt, eggs, vanilla and oil.
- Fold in flour: Add in your flour mixture and gently combine using spatula or mix on low speed with electric mixer. Batter will be thick.
- Bake: Pour batter in greased bundt pan and bake for 35-45 minutes. Check cake with inserted toothpick. Cake should come out with little to no crumbs. Allow cake to cool in pan for 30 minutes before removing.
- Make glaze: Add the butter to a small skillet or saucepan and melt over medium heat. Then continue whisking until butter starts to produce a nutty aroma – this can take several minutes, but it’s best to stay right at the skillet because browned butter can go from brown to burnt in a matter of seconds. Once the butter is browned and you start to see flecks at the bottom of the pan, remove from heat and let cool for 5 minutes. Once cooled, add the butter to a medium bowl with the confectioners sugar, along with the vanilla extract and milk. Check for desired thickness – if you want a thinner glaze, add 1-2 teaspoons of extra liquid at a time.
- Cool & glaze: Once cooled, *gently* bang pan on counter to loosen cake. Flip onto cooling rack. Place plate under cooling rack to catch glaze. Use spoon to glaze cake, moving in zigzag pattern. You may have reserve glaze that catches on the plate. I used this to go over the cake a second time. Once glaze has set, about 15 minutes, you can slice and serve. ENJOY!
Notes
To make gluten-free friendly, make sure to use a gluten-free baking flour, such as Bob’s Red Mill.
I have not tested this recipe without eggs.
Nutrition
- Serving Size: 1/10th
- Calories: 336
- Sugar: 30g
- Sodium: 405
- Fat: 13
- Saturated Fat: 10
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin cake, healthy pumpkin cake recipe, bundt cake recipes
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candace says
Am I going crazy or is flour not listed in ingredients?
candace says
Yup I am, sorry somehow missed the entire dry section!
Ashley says
You probably weren’t crazy! Lol. I somehow forgot to save them in my recipe page but it is updated now 🙂 Thank you for pointing it out!
Charlotte says
I’d never made a bunt cake until recently when I got a cake mold as a wedding gift and I’m obsessed. So much fun to decorate with a nice drizzle that looks so much fancier than it really is
Ashley says
Yes! I believe ours was a wedding gift – they’re just the prettiest!
Liv says
That part with the traveling and border ,,crazyness” just made me laugh ? We all know those crazy passing borders right. Oh, and that Cake looks amazing and delicious! Have to make that tomorrow..or some day, I promise ??
Les @ The Balanced Berry says
Seriously, could this cake be any more beautiful? There’s just something about bundt cakes that give me all the heart eyes.
And YES to border patrol feeling so intense. I’ve only crossed the border a few times into BC, but every time it’s like instant anxiety.
Georgette says
Can I submit whole wheat flour?
Ashley says
Whole Wheat Flour will likely work, it will just be a little bit more dense in texture. You may get away with doing a few tablespoons less as well. Or if you’re alright with doing half whole wheat, half all-purpose that would be your best bet.
Rebecca says
Looks yummy. Any way to make this eggless?
Ashley says
You can *probably* sub with 2 flaxseed meal “eggs” – 2 TBSP flaxseed meal + 6 TBSP water – let sit for 5 minutes until it gels up. I typically find this is a good replacement option in recipes like this! Would love to hear if you try 🙂
Linda says
Curious if you think it would work to sub out the applesauce for additional pumpkin?
Thanks.
Ashley says
Hi Linda – you could I just think because the applesauce is lighter in texture, it keeps the texture of the cake a little lighter as well.
Linda says
Hi – I also noticed that there is no baking powder in this recipe? Wanted to make sure that was not a misprint. I noticed your other bundt cakes had both. I’m in the middle of making it so I guess I’ll see how it turns out as written.
Thanks!
Ashley says
That is correct – Would love to hear how it goes!
Allison says
We’ve made this a couple of times now and it is amazing! Most recently, I made a chocolate ganache frosting in place of the glaze, since chocolate and pumpkin go so well together! Thank you so much for this great recipe. 🙂
★★★★★
Rachel Shutty says
For the glaze, is it butter or maple syrup with the powdered sugar and vanilla? It says butter in the ingredients but syrup in the directions
★★★★★
Ashley says
Hi Rachel, Sorry for the confusion there! I missed adding the brown butter step into the actual recipe card. Updating now!