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Pumpkin Bundt Cake is a fall favourite moist whole Wheat cake, made using fresh pumpkin puree and lightly spiced with cinnamon and ginger

Whole Wheat Pumpkin Bundt Cake

This Pumpkin Cake is so moist and is made with the spices available at home, a perfect recipe for this fall.
5 from 10 votes
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Course: Dessert
Cuisine: International
Keyword: Autumn, Baked, Bakes, Bundt, Cake, Fall, Pumpkin
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 1 6 inch Bundt Cake
Author: Renu Agrawal-Dongre


  • 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.
    Making of Batter
  • Add the flour mixture to the pumpkin batter and beat just until incorporated.
  • Pour the prepared batter into the prepared pan.
    Greasing and Adding in Bundt Cake Tin
  • 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.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu