Pumpkin Bundt Cake is the result of a perfect combination of pumpkin puree and Greek yogurt. Wonderfully moist and light with an amazing colour. This will be your ultimate cake in fall.
Pumpkin Yogurt Cake is another recipe that shows my pumpkin obsession these days. And I can honestly say that I don’t have any problem with my pumpkin craziness since I do love baking with it. Everything started after I made Fresh Pumpkin Puree. It is so good and I love its flavour and vibrant colour so much that I can put it in anything you can imagine. I’ve made pancakes, cornbread, cookies and chocolate chip bread using this puree so far. And I made a classic yogurt cake with a pumpkin twist this time. The next thing I'm planning to try is pumpkin yogurt muffins. Will definitely share it here if I'm successful.
I served this Pumpkin bundt cake Cake with a caramel glaze, which perfectly matches with the pumpkin flavour. For me there are some ingredients that go wonderfully with pumpkin. And caramel is one of these. The others are chocolate and spices like cinnamon, cardamom, ginger and nutmeg. So I’m mostly pairing pumpkin with these if I’m making something sweet.
Back to this divine pumpkin bundt cake, the first word I can use to describe it is soft, fluffy or airy. Well, you get the idea, almost melting in your mouth. And it is super moist due to the pumpkin puree and Greek yogurt inside it.
I’d love to thank Chungah of Damn Delicious for her recipe, Pumpkin Bundt Cake with Pumpkin Glaze. This is absolutely a wonderful fall cake, so good that I want to make it any time of the year; just as she suggests. I just slightly changed her recipe. Firstly, I reduced the amount of sugar, if you like your cake very sweet, use ¾ cup sugar.
Also, I excluded the pumpkin glaze from her recipe and I simply used caramel sauce instead. You can use whatever glaze you like. If you aren’t sure what to make as a dessert for Thanksgiving, try this Pumpkin Yogurt Cake and watch how it is gone in seconds.
More cake recipes using yogurt I’d love to try:
Easy Lemon Cake on Orgasmic Chef
Banana Cinnamon Swirl Coffee Cake on I Heart Eating
Gluten Free Turkish Fig and Yogurt Cake on Fearless Dining
Greek Yogurt Cream Cheese Lemon Coffee Cake on Lovely Little Kitchen
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📖 Recipe
Pumpkin Bundt Cake
INGREDIENTS
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 2 teaspoons vanilla powder
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 and ½ cup sugar
- 4 large eggs
- 1 cup pumpkin puree not pie filling (See the video above)
- 1 cup Greek yogurt
- Caramel sauce for glaze
INSTRUCTIONS
- Preheat oven to 350 F (175C).
- Butter a 12-cup bundt pan and set aside.
- In a large bowl, combine flour, cinnamon, baking powder, salt and vanilla powder.
- In a seperate bowl, beat butter and sugar for a few minutes until fluffy.
- Beat in eggs, one at a time. Mix until well combined.
- Whisk in pumpkin and yogurt.
- Slowly add the flour mixture and stir with a spatula just until incorporated.
- Pour the batter into the bundt pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for about 15 minutes. Remove the cake from the pan on a wire rack.
- Drizzle caramel sauce over the top of the cake right before serving.
NOTES
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Daria says
Made it today and it turned out perfect. Thanks so much, definitely saving it for the future
Zerrin says
Happy to hear that Daria!
sarah says
this looks amazing and adding Greek yogurt in pumpkin cake will give it new taste would love to try
Donna says
I'm looking for the amount of pumpkin puree ...
Zerrin says
Hi Donna, I've corrected the recipe.
Donna says
thank you!
I'm making it for a crowd this weekend -
Jim says
Really...
This recipe is on the starting line... but really Vanilla powder!
so a good substitute would be vanilla extract?
Zerrin says
Hi Jim! Vanilla extract would be even better.
Jeri says
the cake sounds so good I want to make it, but I am not familiar with vanilla powder.
Zerrin says
Hi Jeri! You can use vanilla extract instead.
Trang says
Love the photo with the glaze pouring down on the cake, makes my mouth water a bit... he he 😀
Azu says
I bet this bundt cake is so moist because of the pumpkin puree and yogurt. Need to try it!
cake-supplies says
Oooh my God!!! That Caramel sauce makes my mouth water. I Love iit
Sandi Gaertner (@sandigtweets) says
Wow, thank you so much for including my Turkish Fig and Yogurt Cake. I hope you get a chance to enjoy it soon. Shared, stumbled, etc your post.
Zerrin says
Hi Sandi! I thank you for sharing that fantastic looking cake on your blog. Will definitely try it soon. And thank you for your shares!