Pumpkin Bundt Cake Recipe : Yum Yum Summertime

pumpkin puree

🥗Healthier: mashed sweet potatoes

💰Cheaper: canned squash

Mashed sweet potatoes provide similar texture and flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener.

Add 1 cup packed brown sugar and 1.25 cups white sugar to the mixer with the paddle attachment.

Add 1 cup Greek yogurt to the mixer.

Add 1 can (16 oz) pumpkin puree to the mixer, ensuring it's solid pack pumpkin, not pumpkin pie filling.

Add 2 eggs and 0.25 cup canola oil to the mixer.

Mix until incorporated, scraping down the bowl as needed.

Add 3 cups all-purpose flour to the mixture.

Add 1 teaspoon baking soda, 0.5 teaspoon baking powder, and 1 teaspoon salt to the mixture.

Add 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 0.5 teaspoon nutmeg, 0.5 teaspoon cloves) to the mixture.

Mix until combined and then grease a bundt pan.

Pour the thick batter into the greased bundt pan and smooth it out with a spatula.

Bake in a preheated 350°F (175°C) oven for about 50 minutes, checking for doneness with a cake tester.

Let the cake cool completely for at least an hour before inverting it onto a cutting board or serving tray.

Dust the top of the cooled cake with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens