I’m not sure when pumpkin became so polarizing, but it certainly has become a love-it or hate-it food! I happen to be on the love-it side.While I don’t go for pumpkin everything in the fall, I do use my fair share of pumpkin to make all sorts of bread, cookies, and other treats. Sometimes you end up with a little pumpkin left and aren’t sure what to do with it. That’s the perfect time to make this Pumpkin Spice Swirl Bundt Cake recipe.
This cake is moist and nicely spiced. It has sugary nut layers through the cake to add more flavor and a bit of texture. It makes a fantastic dessert. Since it’s coffee cake-like, it’s equally at home on the breakfast table (if you’re looking for a special treat). So, if you enjoy pumpkin, this is one you won’t want to miss out on!
Pumpkin Spice Bundt Cake Recipe
- 1 c . butter softened
- 8 oz reduced-fat cream cheese package
- 1/4 c . plain nonfat Greek yogurt
- 1/4 c . pumpkin puree
- 1 1/2 c . granulated sugar
- 1 1/2 c . brown sugar divided
- 5 large eggs
- 1 T . vanilla extract
- 3 c . + 2 T. all-purpose flour
- 2 T . + 1 tsp. pumpkin pie spice Make your own with this recipe
- 1 tsp . salt
- 1/2 tsp . baking powder
- 1/2 c . chopped pecans
- 1 T . cocoa powder
- Powdered sugar
Grease and flour a bundt pan; set aside
In a large bowl, beat butter, cream cheese, Greek yogurt, and pumpkin puree until well-combined.
Add granulated sugar and 1 cup brown sugar, and beat until well incorporated, about 3-4 minutes.
Beat in eggs, one at a time, until well-combined.
Stir in vanilla.
Add flour, 2 tablespoons pumpkin pie spice, salt, and baking powder. Mix until combined.
In a small bowl, combine remaining 1/2 cup brown sugar, 1 teaspoon pumpkin pie spice, chopped pecans, and cocoa powder.
Pour 1/3 batter into prepared pan.
Sprinkle half of pecan mixture over batter.
Top pecan mixture with one-third batter.
Sprinkle other half of pecan mixture over batter.
Top with remaining 1/3 batter.
Place bundt pan into a cold oven.
Bake at 300 F for about 80 minutes, or until a wooden toothpick inserted near the center comes out clean.
Let cool in pan for 10-15 minutes.
Remove to wire cooling rack, and let cool to room temperature.
Sift powdered sugar over cooled cake, if desired.
Adapted from Taste of the South