Pumpkin Bundt cake is a fall favourite moist cake, made using fresh pumpkin puree and lightly spiced with cinnamon and ginger. The cake is dangerously addictive. I bet it would be your kids next favourite cake. You would be making it again and again.
As said the cake turns out Light and moist due the use of oil as well as pumpkin puree. Yes adding of veggies and fruits lends to a softer and a lighter cake. Also it is a good idea to add some seasonal goodies so that fussy eaters can eat it too. Yes one of my favourite ways to add some veggies and fruits in different recipes.
Did you check my Whole Wheat Pumpkin Waffles, which is too kids favourite and uses fresh Pumpkin puree.
Frosting & Variations to this Pumpkin Cake
I have kept the cake simple as I do not like to add frosting to my day to day cakes. However one can add some chocolate syrup, cream cheese or fresh cream frosting to this cake. Next time I might add some chocolate chips or some nuts to this cake to add a bit of crunch.
Making Fresh Pumpkin Puree
I like to use fresh Pumpkin puree or rather fresh ingredients for all my recipes. Making Pumpkin puree at home is very easy. All you do is cut the pumpkin into cube size pieces. Remove the skin and boil it in a pressure cooker or an Instant pot. Alternatively you can cut into big size pieces roast it in the oven. Once cooled, remove the pulp and you are done.
Replacements for Pumpkin Puree
I am using fresh seasonal Pumpkin here to make the cake. One can replace it with canned puree too. Other seasonal fruits and veggies like Sweet potato, Butternut Squash or Carrots can also be added instead of Pumpkin. I have added Sweet potato in a bread, and made this moist Sweet Potato Bread. It was equally delicious and I enjoy it as a treat or just with some black coffee.
Pan used for Baking Pumpkin Bundt Cake
I have made this Pumpkin Bundt cake 2 years earlier and I just loved it. I made it in a Bundt Pan but you can make it in a loaf tin or any round tin too. Just that the baking time will slightly vary. Sometimes even the texture of the cake varies depending on the baking tin.
What is a Bundt Pan
A Bundt cake or a tube cake is a cake that is baked in a Bundt pan. A bundt pan generally has fluted or grooved sides. The crucial design of the bundt pan is the cylindrical hole in the center. This helps more cake batter to touch the sides of the cake pan, resulting in even distribution of heat and even baking. One can bake any type of cake in this pan.
Problems baking in a bundt pan
I love bundt pan, due to the even heating it provides to the acke. The only problem at times people struggle with this pan is with those grooved sides. Sometimes the design is so intricate that it becomes difficult to remove the cake from the pan. One cannot even use parchment paper here, if the design needs to be seen in the cake. The solution
Tips to bake in a bundt pan
The solution to this problem is greasing the cake tin very nicely. You really need to oil and dust your cake tin well. I would recommend using a pastry brush to oil the tin. Generously apply oil all over and in each and every groove or fluted edges. Take your time and prepare this in advance of preparing your cake batter. Now once you are done with the cake batter, again brush the inside of the pan. As when you have done it before time, the oil will float at the bottom of the pan. Now take a teaspoon of flour and lightly dust it all over. The flour will stick on the inside of the tin. Invert the pan and dust off the excess flour. After this, Immediately pour in the cake batter and you are done.
DOnce baked, let it cool completely. You cannot rush in a Bundt pan. Once cooled, invert it and you should be able to get a beautifully shaped bundt cake with clear edges. See my pic. I was very happy with the cake. Do not add too much flour for dusting. Some flour will get stuck to it and can be seen.
Review of this cake
Last time I served this cake to my son and his friends and they loved it. Yes at first they were staring at me like what I served them. The cake is not with any chocolate or not the usual cream or white. I asked them to taste it. There first servings were finished in minutes, and request for second servings came. This time it was my daughter who is a very fussy eater. She eat the cake happily and enjoyed it for 2 days. So this recipe is definitely a keeper.
Ingredients used in Today’s Pumpkin Bundt Cake
Earlier I baked this cake using All purpose flour/Plain Flour/ Maida, this time I have baked it with whole wheat flour or our Ata which we use for chapati.
The next main ingredient is Fresh Pumpkin Puree. Go easy while making the pumpkin puree. Do not add too much water or you will have a puree which has more water content and the cake will be dense. Also we need the real taste of pumpkin, so use as minimum water as you can. As said one can even use canned puree.
I have replaced the granulated white sugar with Dark brown sugar this time. And you can see the difference in colour of the cake too due to this. Earlier it was light and this time it has a dark golden colour. One can even replace the brown sugar with powdered jaggery here. I have not tried it yet, but as tried in another recipe, I am sure it will work here too.
Eggs here are used as a binding agent and also to make the cake lighter. They are beaten along with sugar and oil to give it a nice fluffy texture.
Cinnamon and Ginger are fall’s favourite spice added to the batter. One can even add nutmeg to this or replace all this with All spice. This spice provides a nice flavour as well as providing the body with necessary warmth.
Baking Powder and Baking Soda are used as leavening agents. A little bit of salt is added to the cake. Salt helps in balancing the flavours and reduces a bit of sweetness. Vanilla Extract is added for flavour and also to mask the smell of egg.
I have adapted the recipe from here with few modifications.
So here goes the recipe for Whole Wheat Pumpkin Bundt Cake
Whole Wheat Pumpkin Bundt Cake
- 2 large eggs
- 1/2 Cup 120 ml Vegetable Oil
- 1 tsp pure vanilla extract
- 3/4 Cups / 175 gms Dark Brown Sugar – One can use Granulated white sugar too
- 1 Cups/ 280 ml Fresh pumpkin puree
- 1 Cups/ 130 grams Whole Wheat Flour – One can use All purpose flour /Maida/Plain Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
For Pumpkin Puree
- Peel and cut the pumpkin into cubes.
- Boil them in a large pan until soft or pressure cook them
- Once cool, puree them in a blender or using a strainer with the back of a spoon.
For the Cake
- Preheat the oven to 180 Deg C.
- Spray or grease a 9 inch Bundt pan or a tube pan. (Read detailed explanation above on how to grease a Bundt pan)
- In a wide bowl sift together the flour, baking soda, baking powder, salt and spices.
- In a separate bowl of your stand mixer or with hand mixer beat the eggs, oil, sugar, vanilla extract until well combined. Should take around 2-3 minutes. The colour slightly changes.
- Add the pumpkin puree and beat until incorporated.
- Add the flour mixture to the pumpkin batter and beat just until incorporated.
- Pour the prepared batter into the prepared pan.
- Bake for approximately 45-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let it cool completely before removing.
- One can then frost the cake with some chocolate ganache or enjoy it as is.
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- 1/8 tsp of ground cloves can be added too
- One can add around 1 cup of chopped walnuts or mini chocolate chips
- I had used 6 inch Tube pan, but the batter was too much and I had to bake 4 cupcakes. Hence I am suggesting a 9 inch Tube pan here.
This post was originally created in October 2014. Today I have updated the content, and added new pics and sharing with Foodies_RedoingOldPost.
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