Cakes/ Holiday/ Kid Friendly

Pumpkin Spice Swirl Bundt Cake Recipe

Pumpkin Spice Bundt Cake

Pumpkin Spice Swirl Bundt Cake RecipeI’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.Pumpkin Spice Swirl Bundt Cake RecipeWhile 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.Pumpkin Spice Bundt Cake

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

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


  1. Grease and flour a bundt pan; set aside
  2. In a large bowl, beat butter, cream cheese, Greek yogurt, and pumpkin puree until well-combined.
  3. Add granulated sugar and 1 cup brown sugar, and beat until well incorporated, about 3-4 minutes.
  4. Beat in eggs, one at a time, until well-combined.
  5. Stir in vanilla.
  6. Add flour, 2 tablespoons pumpkin pie spice, salt, and baking powder. Mix until combined.
  7. In a small bowl, combine remaining 1/2 cup brown sugar, 1 teaspoon pumpkin pie spice, chopped pecans, and cocoa powder.
  8. Pour 1/3 batter into prepared pan.
  9. Sprinkle half of pecan mixture over batter.
  10. Top pecan mixture with one-third batter.
  11. Sprinkle other half of pecan mixture over batter.
  12. Top with remaining 1/3 batter.
  13. Place bundt pan into a cold oven.
  14. Bake at 300 F for about 80 minutes, or until a wooden toothpick inserted near the center comes out clean.
  15. Let cool in pan for 10-15 minutes.
  16. Remove to wire cooling rack, and let cool to room temperature.
  17. Sift powdered sugar over cooled cake, if desired.

Adapted from Taste of the South

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  • Reply
    Madeline | Madeline Marie
    September 25, 2015 at 9:03 am

    I love that this is coffee-cake like! There is nothing better than eating cake for breakfast… : )

    • Reply
      September 29, 2015 at 10:15 pm

      Thanks so much! =)

      • Reply
        November 23, 2016 at 8:26 pm

        Says 1 oz cream cheese from 8 oz package. So only 1 oz?

        • Reply
          November 23, 2016 at 8:37 pm

          I’m sorry about that! It should be 1-8 ounce package of cream cheese. I’ve fixed the recipe to reflect that. Thanks again!!

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