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Pumpkin Bundt Cake

Pumpkin Yogurt Cake | giverecipe.com | #cake #pumpkin #yogurt #greekyogurt #fall

3.5 from 2 reviews

Wonderfully moist and light bundt cake with pumpkin puree and greek yogurt.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 and 1/2 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

  1. Preheat oven to 350 F (175C).
  2. Butter a 12-cup bundt pan and set aside.
  3. In a large bowl, combine flour, cinnamon, baking powder, salt and vanilla powder.
  4. In a seperate bowl, beat butter and sugar for a few minutes until fluffy.
  5. Beat in eggs, one at a time. Mix until well combined.
  6. Whisk in pumpkin and yogurt.
  7. Slowly add the flour mixture and stir with a spatula just until incorporated.
  8. Pour the batter into the bundt pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let cool for about 15 minutes. Remove the cake from the pan on a wire rack.
  10. Drizzle caramel sauce over the top of the cake right before serving.

Notes

You can glaze your cake with a simple chocolate ganache if you like the pumpkin and chocolate combo.

Nutrition

Keywords: pumpkin bundt cake