Pumpkin Bundt Cake

Pumpkin Bundt Cake

This Pumpkin Bundt Cake, complementing the earthy notes of pumpkin and aromatic spices. It's a delightful treat that will surely impress your family and friends.



  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 1 15ounce canned pumpkin purée, not pumpkin pie fillin
  • 2/3 of a cup Zulka® brown sugar
  • 1 cup Zulka® sugar
  • 4 eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 cups all purpose, flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • May use premade pumpkin pie spice


  1. Preheat oven to 350°
  2. Using cooking spray nonstick generously coat Bundt pan
    Cream together, oil, applesauce, sugar, and brown sugar, and pumpkin, when that is combined, add in eggs, one at a time along with the vanilla extract
  3. In a separate bowl, sift together, flour, baking powder, baking soda, salt, and the spices
  4. Slowly, add the dry ingredients into the wet ingredients. This is best done by hand by folding when combined pour the batter into the Bundt pan making sure the batter is evenly distributed
  5. Bake for 45 or 50 minutes. You will want to be sure the cake tester comes out clean.
  6. Allow to cool in pan for 10 to 15 minutes
  7. Remove from pan and finish cooling on cooling rack


Top with a cream cheese glaze for an extra bit of yum!

8 ounces of softened cream cheese
1/4 cup heavy cream 1/2 to 3/4 cup Zulka® powdered sugar

Mix cream cheese and 1/4 cup of heavy cream together until well combined. Add in powdered sugar beginning with half a cup. You can decide how thick you want the glaze and add in additional powdered sugar and heavy cream for your preference.

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