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. This definitely needs to be on your baking list.
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.
Whole Grain Greek Yogurt 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
- coconut sugar (or brown)
- maple syrup (or honey)
- Greek yogurt
- coconut oil or butter
- whole grain flour (1:1 gluten-free will work!)
- baking soda
- cinnamon and pumpkin spice
HOW TO MAKE THIS 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 try this recipe by leaving a comment and review on the blog.
You can also share with me on Instagram by using #fitmittenkitchen.
- 2 1/2 cups whole wheat pastry flour (1:1 gluten-free flour may be subbed)
- 1/2 TBS pumpkin spice
- 1 TBS ground cinamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup canned pumpkin
- 1/2 cup coconut sugar (or brown)
- 1/2 cup applesauce
- 1/4 cup maple syrup, room temp. (or honey)
- 1 cup Greek yogurt (I used plain whole milk but vanilla or 0% work), room temp.
- 2 large eggs, room temp.
- 1 tsp vanilla extract
- 1/2 cup coconut oil or butter, melted & cooled
- 1 cup powdered sugar
- 1 TBS maple syrup (or 1 tsp extract)
- 2 TBS milk or water
- 2 TBS caramel sauce
- Preheat oven to 350F, thoroughly grease a 10-15″ bundt pan with butter (or coconut oil). Set aside.
- In medium bowl combine dry ingredients (flour through spices). Set aside.
- In large bowl whisk together pumpkin, sugar, applesauce and maple syrup. Whisk in Greek yogurt, eggs, vanilla and melted/cooled oil or butter.
- Add in your flour mixture and gently combine using spatula or mix on low speed with electric mixer. Batter will be thick.
- 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: stir together powdered sugar + maple syrup + water in medium bowl. Whisk w/ fork until smooth.
- 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. Then drizzle with salted caramel sauce if desired.
- Once glaze has set, about 15 minutes, slice and serve. ENJOY!
Keywords: pumpkin cake, whole grain cakes
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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