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

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 10
Calories: 336 kcal
Course: Dessert
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 not pumpkin pie filling
  • 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 or skyr 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

    Cup of Yum
  1. Preheat oven to 350ºF, thoroughly grease a 10" 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 the milk and. 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/tap 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.

Nutrition Information

Serving 1/10th Calories 336kcal (17%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Cholesterol 40mg (13%) Sodium 405mg (17%) Fiber 4g (16%) Sugar 30g (60%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 336

% Daily Value*

Serving 1/10th
Calories 336kcal 17%
Carbohydrates 51g 17%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Cholesterol 40mg 13%
Sodium 405mg 17%
Fiber 4g 16%
Sugar 30g 60%

* Percent Daily Values are based on a 2,000 calorie diet.