A cakey, pumpkin-flavored variation on the traditional snickerdoodle. The surface of this cake is a little bit crisp, the interior is soft and pumpkin-flavored, and it has a swirl of brown sugar and cinnamon going through it. It requires some patience and skill to put together, but it is worthwhile.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 1 bundt cake |
Ingredients
- 1 teaspoon oil, or as needed
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- ⅓ cup firmly packed dark brown sugar
- 1 ½ tablespoons ground cinnamon
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups white sugar
- ½ cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 cup pumpkin puree
- 1 ½ teaspoons vanilla extract
- ¼ cup plain Greek yogurt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
- Mix brown sugar and cinnamon together for the filling. Set aside.
- Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
- Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
- Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
- Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.
- Make sure to use pumpkin puree, not pumpkin pie filling.
- You can use up to 2 tablespoons of cinnamon in the filling.
- I tried using butter in place of oil when greasing the Bundt pan, but found that the butter did not create the slightly crisp exterior I was looking for.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 315 mg |
| Sugars | 42 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was so easy to make and was a huge hit at our Christmas dinner!!!
I made this for Thanksgiving. Everyone enjoyed it and it was easy to make. It was fairly dense which may be because of the Greek yogurt. I didn’t have white sugar on hand so used Coconut sugar which may have changed the color and flavor a bit. I would make it again and try to perfect it. Again, it was dense and not as fluffy as I expected but it was likely b/c of something I did. Great with vanilla ice cream. First Bundt cake so I was happy. 🙂
I could only find my 12 cup bundt cake pan but decided to make this recipe anyway. It was so good! I only did one layer of the cinnamon filling because I had a larger sized pan, and I only had sour cream on hand so I used that instead of greek yogurt. Otherwise, I followed the original recipe. Will definitely be making this again!!!
Just finished making this and it turned out really good! I also just did two layers instead of three which was fine; it still looks pretty on the inside. The sugary crunch on the outside is awesome so don’t skimp on that. I’ll make it again for sure.