06 October 2016

Pumpkin Bundt Cake

Pumpkin Bundt Cake / www.delightfulrepast.com

Autumn is here, and that means pumpkin and spices. Autumn and spicy pumpkin desserts are a combination so classic as to be a cliche. Try as I might, though, I can't resist the lure of spicy aromas wafting around the kitchen on a brisk autumn day.

I don't care for most pumpkin bundt cake recipes, though, because most have far too much sugar for my taste. My recipe, with 4 1/2 teaspoons of sugar per serving, has a lot less than most (Read why: Sugar - Toxin or Treat?). You can frost it if you like, but I prefer just a light dusting of powdered sugar for looks. And maybe a spoonful of unsweetened or lightly sweetened organic whipped cream.

I developed this recipe for texture as well as a lower sugar level. I don't like a super dense Bundt cake or one that has a dense, gummy streak. This is a Bundt cake that is quite light in texture with plenty of spices to make you not even notice there's less sugar than you might be accustomed to. And you can make it ahead; it's even better the next day and keeps well for even longer.

Another thing I like about this recipe is that it uses the whole can of pumpkin so you don't have to figure out what to do with leftover pumpkin. You'll find several more pumpkin recipes under Desserts on my Recipes index page. Here are just two of them: Pumpkin Swirl Cheesecake and Pumpkin Pie Ice Cream. Are you a pumpkin fan?


Pumpkin Bundt Cake / www.delightfulrepast.com

Pumpkin Bundt Cake


(Makes 16 servings)

2 3/4 dip-and-sweep cups (13.75 ounces/grams) unbleached all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1 15-ounce can pumpkin puree
1/2 cup milk
1 teaspoon vanilla extract
2 sticks (8 ounces/grams) unsalted butter, room temperature
1 1/2 cups (10.5 ounces/298 grams) sugar
2 large eggs, room temperature
About 1 tablespoon powdered sugar

1 Using room temperature butter and a pastry brush, thoroughly grease and then flour a 10-inch 12-cup Bundt pan (fluted tube pan). Preheat oven to 350F/180C/Gas4.

2 In medium bowl, whisk together flour, baking soda, salt and spices. In 4-cup glass measure, stir together pumpkin, milk and vanilla extract.

3 In large mixing bowl, with electric mixer, cream butter and sugar slowly for 3 minutes, until light and fluffy. Beat in eggs one at a time, mixing for 20 seconds after each addition. 

4 Add flour mixture and pumpkin mixture alternately (beginning and ending with flour) to beaten mixture, beating on low speed after each addition. Scrape batter into prepared pan, leveling top with a spatula. Bake for about 55 minutes, until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes, then turn out and continue cooling on wire rack. Dust with powdered sugar.

63 comments:

Thomas "Sully" Sullivan said...

The next time you are at your friendly neighborhood DNA sequencing lab, asked them to check and see if you have too many copies of your sugar detecting gene…Jean. Man, your radar for picking up sweetness is spot on. Was surprised when I realized that pumpkin pie has one of the higher sugar contents of all pies. Probably that explains why I love pumpkin pie, but paradoxically I do not like any other pumpkins are of I can think of. That said, when the pumpkin pie lust is upon me, it must be satiated, whipped cream inclusive. Trader Joe’s once whipped me up a bunch of whip cream in a bowl gratis to satisfy the craving on account of they were out of whip cream in a can.

Jean | DelightfulRepast.com said...

Too funny, Sully! You can rest assured MY pumpkin pie does not have "one of the higher sugar contents of all pies." When I make it for company, I use 2/3 cup of sugar; when I make it just for us, I use 1/4 cup of sugar. That's just 1 1/2 teaspoons per slice (8 slices per 9-inch pie)!

Daniela said...

I'm so very glad to have found such a wondeful recipe of a pumpkin cake here by you, dearest Jean, we so love the pumpkin pancake I prepare during all Autumn long on Saturdays for our Sunday's breakfast, but I've never tried to bake a cake with this so amazing vegetable which, with its colour, seems to have caught all the sun that shone during the last Summer !

With utmost gratitude I'm sending blessings of joy on the remainder of your week,
sweetest friend of mine, may it be filled with gladness and wonder

Xx Dany

Jean | DelightfulRepast.com said...

Dear Dany, thank you. If you like pumpkin pancakes, you're sure to like pumpkin cake. I hope you'll try it soon and let me know how it turned out for you. Wishing you "gladness and wonder" as well (I always love your way with words!).

Angie Schneider said...

I haven't baked a pumpkin bundt in years...now I m really craving a huge piece! It looks super, Jean.

Jean | DelightfulRepast.com said...

Thanks, Angie! It's high time you made one! :-)

Tony Grant said...

Ginger! cinnamon! cloves! OH Yes!!! I put some freshly grated ginger into a beef stew I made recently. I have these mad moments. It was OK!! Actually, not bad.I have been experimenting with tarragon recently.I won't go into that now. I could just waft up and smell the aromas from your bundt without actually eating it. I love those herbs and spices. I have looked up the word, bundt, so I know what it means.Ha! Ha!

Jean | DelightfulRepast.com said...

Thanks, Tony! And your comment reminds me, I had intended to clarify "Bundt" with the words "fluted tube pan."

Create With Joy said...

This looks delicious! I am planning to make a pumpkin bundt cake first chance I get (yum!)

Jean | DelightfulRepast.com said...

Thank you! Maybe Magellan will like it, too -- I once had a cat who liked carrot bundt cake!

Cheryl said...

I DO love pumpkin...and spices...and autumn...and this sounds like just the thing to savor on a cool-ish day with a hot cup of coffee! I like that it has less sugar than most. This is definitely going on my list of autumn recipes to try...maybe this weekend! Thank you, Jean!

Jean | DelightfulRepast.com said...

Cheryl, thank you. I like the idea of you whipping this cake up for your sweet family!

Cocoa and Lavender said...

This sounds wonderful, Jean. So often, cakes are overly sweet and dense. To be honest, I will make this as a breakfast cake for our upcoming guests!

Jean | DelightfulRepast.com said...

Thanks, David. That's a great idea. I've had it for breakfast a time or two myself!

yung@foodyoo.com said...

This is great, not too sweet and with spices. I like pumpkin pie very much, I hardly make a cake with pumpkin, guess it is really delicious too. :)

Jeanie said...

I appreciate your highlighting the differences in texture (like light versus dense or gummy) -- gives a good idea of what to look for and expect. The recipe sounds very good indeed!

Jean | DelightfulRepast.com said...

Thanks, yung. I hope you'll give it a try. Makes a nice change from pie.

Jean | DelightfulRepast.com said...

Jeanie, thanks for noticing that! I like to give those kinds of details to ensure good results.

kitty@ Kitty's Kozy Kitchen said...

Your pumpkin Bundt cake sounds perfectly spicy for my tastes, Jean! I have some friends who don't care for overly sweet desserts (I don't have that problem!) and they would love your sugar reduction in your recipe. Thanks for sharing this Fall inspired creation!

Jean | DelightfulRepast.com said...

Kitty, thank you! What I like about it is how really well it goes with tea!

Bernideen said...

Looks delicious as usual and especially for fall! Love cake and wish I had some right now type cake! Thanks for sharing and linking.

Jill said...

I love anything that has to do with pumpkin and this looks delicious. I have made one before but I am intriqued by lowering the sugar so I will be sure to give this one a try! Thanks so much for sharing. Have a great weekend!!

Blessings,
Jill

Jean | DelightfulRepast.com said...

Thanks, Bernideen! And I loved your tea table this week, especially for fall.

Jean | DelightfulRepast.com said...

Thank you, Jill. Once you've been eating my less-sugar desserts for a while, others will taste cloying. :-)

McVal said...

Oh my goodness, that looks delish! I'm a big pumpkin fan and have been known to make pumpkin soup for dinner and ultimately tick off my family... Like that won't ever happen again!
Thanks for visiting my blog today!

Jean | DelightfulRepast.com said...

Thanks, Val! *I* could have just pumpkin soup for dinner, but my husband would just consider it an appetizer and be saying "Soup was good. Now what's for dinner?" :D

janice15 said...

Sounds just lovely I like pumpkin and I like the less sugar Idea. I made rice pudding yesterday and it called for 2 cups seems like so so much.. I only used 1 1/2. Cups. I wanted to use less more but I wasn't sure if the sugar helped with the thickening process.. Plus the rice had been used to make rice water.. So i thought later it had a lot of the starch out.. So I think I will try to use even less sugar and see what happens with rice that wasnt used for the rice water.. It was so sweet.. So I like the fact you cut it down. Going to joit this down and try it. Thanks jean for sharing the recipe. Have a great day and fabulous weekend. With love Janice

Jean | DelightfulRepast.com said...

Dear Janice, thank you. I hope you'll like it. I make everything with less sugar, and we prefer it for taste as well as health reasons. Don't think I've posted my rice pudding, haven't made it in a few years, but I believe it calls for 1/2 cup Arborio rice and 1/3 cup sugar. I hope you have a fabulous fall weekend!

Lea Ann (Cooking On The Ranch) said...

I don't care for most desserts because of that sugar level. Thanks for sharing this one. And your photo is absolutely beautiful. Happy Saturday!

Jean | DelightfulRepast.com said...

Lea Ann, thank you! We finished off the last two pieces (I froze 8 slices) yesterday. Going to make it again soon.

mamasmercantile said...

I love the look and sound of the mincemeat recipe you left the link for. I will certainly do a small batch to try it out. I generally use a suet addition but love the sound of butter instead. Thanks for sharing.

Marilyn Lesniak said...

Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST.

Jean | DelightfulRepast.com said...

mamasmercantile, I'm so glad you didn't mind my leaving that link. I don't like to put links in a comment and appear "spammy," but since you'd mentioned looking up a recipe, well ... I hope you'll like it!

Jean | DelightfulRepast.com said...

Marilyn, thank you. It's always a pleasure to participate in your blog parties.

Margie said...

I am definitely a fan pumpkins. Your pumpkin bundt cake is the perfect autumn treat!

Jean | DelightfulRepast.com said...

Margie, thank you. And it goes so perfectly with TEA!

Kate Auclair said...

I recently saw a cute little pumpkin cake made from two bundt cakes and this recipe would be great to use!
Thanks for sharing with us this week at the Merry Monday link party!
We hope to see you again next week!
Kate | TheOrganizedDream.com

Jean | DelightfulRepast.com said...

Kate, thanks! Hope you had a Merry Monday!

Linda @ Life and Linda said...

Hello Jean, what a delightful treat. Pumpkin is such a lovely flavor this time of year. Thank you for sharing this special recipe. Have a great week. alos thank you for sharing at DI&DI.

Jean | DelightfulRepast.com said...

Thanks, Linda! There's a ton of pumpkin recipes out there right now, but I just had to add this one to the mix!

The Lazy Gastronome said...

Jean - this looks so good!! I have to give it a try! Thanks for sharing on the What's for Dinner link up.

Jean | DelightfulRepast.com said...

Thank you, TLG! Wish I had a piece left for breakfast!

Jann Olson said...

I have a bundt pan but rarely think to make a bundt cake. This looks yummy! I need to give it a try. Thanks for sharing your recipe with SYC Jean.
hugs,
Jann

Jean | DelightfulRepast.com said...

Jann, thank you. I hope you'll try it soon. After all, it IS October, the height of autumn!

The Charm of Home said...

Thanks for sharing at Home Sweet Home!

Jean | DelightfulRepast.com said...

TCOH, thank YOU!

April J Harris said...

Lovely bundt cake, Jean! I love how you have used less sugar. Have shared on our Hearth and Soul FB page :-)

Jean | DelightfulRepast.com said...

April, thank you. AND thank you for sharing on your FB page, as I am not on FB. Much appreciated.

Marilyn Lesniak said...

I haven't baked a bundt cake in a long while. I think I can hobble into the kitchen with my granddaughter and create this! Thank you for sharing your wonderful post at #WonderfulWednesday. I look forward to what you will share next week! Do something special. Give yourself a standing ovation today! We hope you’ll come back again next Tuesday when we open our doors at 7:00 PM EST.

Marilyn Lesniak said...

Congratulations! Your post was my feature pick from my Commenters at #WonderfulWednesday this week. Visit me on Tuesday evening and to see your feature and pick up your badge! All hosts choose their own features so be sure to return to my blog. I invite you to leave more links to be shared and commented upon.

Jean | DelightfulRepast.com said...

Thanks so much, Marilyn, for featuring my cake! I hope you and your granddaughter will try it soon.

Erlene - My Pinterventures said...

It's fall and that means we'll be making lots of things with pumpkin and spices in it. Will add your recipe to our recipe list since we like desserts, but really need to cut back on sugar. Thanks for sharing your recipe on Merry Monday.

Jean | DelightfulRepast.com said...

Erlene, thanks! I hope you'll like it as much as we do!

Ruth W said...

Just the sort of recipe I was looking for! Perfect
Ruth

Jean | DelightfulRepast.com said...

Thanks, Ruth. We really love it; hope you will, too!

Swathi iyer said...

Delicious, I love this pumpkin bundt cake, thanks for sharing with Hearth and soul blog hop. pinning and tweeting.

Jean | DelightfulRepast.com said...

Swathi, thank you! Much appreciated!

Katie Zeller said...

I've been looking for an autumn dessert for a dinner party - I think this will be it! But with butternut squash as that is what I have from my garden.....

Jean | DelightfulRepast.com said...

Katie, thank you! It will be wonderful with your homegrown butternut squash. I love butternut squash!

Jan said...

This would be perfect to take to a neighbor or church potluck dessert table! Thanks for sharing this keeper at country fair blog party!

Jean | DelightfulRepast.com said...

Jan, thank you so much!

Val said...

Congratulations on having the most viewed post from the November Country Fair Blog Party! We hope to see you link up to our final blog hop: http://www.cornbeanspigskids.com/2016/12/country-fair-blog-party-december-2016.html

Jean | DelightfulRepast.com said...

Thank you, Val! I've enjoyed your monthly party very much; will definite be there for the final!

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