Description
This pumpkin bundt cake recipe is soft and moist, filled with fall spices, and covered in a fluffy cream cheese frosting with chopped pecans. It’s a festive and easy fall dessert!
Ingredients
Scale
For the Pumpkin Bundt Cake
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 cup white whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cream Cheese Frosting
- 4 oz. cream cheese, softened
- 1/2 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/3 cup chopped pecan pieces
Instructions
- Grease and flour a bundt cake pan, then set it aside. Preheat the oven to 350°F.
- Use a whisk to mix together the pumpkin puree, brown sugar, white sugar, applesauce, vanilla extract and eggs in a large bowl. Then, stir in the white whole wheat flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
- Pour the batter into the prepared pan and bake for about 35-40 minutes.
- Allow the cake to cool in the pan for about 5 minutes before flipping it out onto a rack to cool completely.
- Use an electric hand mixer to blend the cream cheese, greek yogurt, vanilla and maple syrup in a large bowl until the mixture is smooth, about 2-3 minutes.
- Frost the top of the bundt cake and sprinkle it with the chopped pecan pieces. Slice and enjoy!
Notes
- Recipe adapted from Shugary Sweets
Nutrition
- Serving Size: 1 slice
- Calories: 189
- Sugar: 20 g
- Sodium: 259 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 42 mg
