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Pumpkin Bundt Cake

overhead of sliced pumpkin bundt cake on plate next to forks and coffee

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5 from 2 reviews

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. Finished with a brown butter glaze, make this one when you are looking for the perfect fall dessert.

Ingredients

Units Scale

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

  1. Preheat oven to 350ºF, thoroughly grease a 10-15 cup bundt pan with butter or oil. Set aside.
  2. Combine dry ingredients: In medium bowl, combine dry ingredients (flour through spices). Set aside.
  3. Combine wet ingredients: In large bowl, whisk together pumpkin, sugar, applesauce, and maple syrup. Whisk in Greek yogurt, eggs, vanilla, and oil.
  4. 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.
  5. 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. 
  6. 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 themilk and vanilla extract. Check for desired thickness – if you want a thinner glaze, add 1-2 teaspoons of extra liquid at a time.
  7. 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

GLUTEN FREE – to make gluten-free friendly, make sure to use a gluten-free baking flour, such as Bob’s Red Mill.

TOPPING IDEAS – See post for more topping ideas!

STORAGE – Leftover cake will keep up to 5 days, tightly wrapped with plastic wrap, or placed in an airtight container, and stored on your kitchen counter.

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