I remember this time of year when I was a little girl, my Meemaw “Ethel Blohn” would make this Pumpkin Bundt Cake. I’ve tweaked her recipe a little bit to make it filled with more nutrients. It’s a moist spiced cake with the sweet taste of maple cream cheese frosting which is perfect for the harvest season.
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What is a Bundt Pan?
A bundt pan is a specialized baking pan with a distinctive ring shape and fluted or decorative sides, designed to create cakes with a unique, elegant appearance. It typically has a central tube or chimney that promotes even baking by allowing heat to circulate through the center of the cake, resulting in a uniform texture. Bundt pans are commonly used for dense cakes like pound cakes, coffee cakes, or, in this case, pumpkin cakes, and they often produce a cake that’s visually appealing without much decoration.
Features
- Circular with a hole in the middle, resembling a doughnut or ring.
- Usually holds 10–12 cups of batter (this recipe), though smaller (6-cup) or larger (15-cup) versions exist.
- Typically made of aluminum, non-stick coated metal, or silicone for easy release.
- The fluted or patterned sides create intricate designs, making the cake look festive with just a yummy frosting, dusting of powdered sugar or a simple glaze.
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Why It’s Used for Pumpkin Bundt Cake
The bundt pan’s design is ideal for dense, moist batters like pumpkin cake because the central tube ensures even cooking, preventing a soggy center. The decorative shape also makes the cake look impressive for gatherings without needing complex frosting.
How To Make Pumpkin Bundt Cake
Ingredients:
For the Cake:
- Coconut sugar
- Maple syrup
- Coconut oil
- Large eggs
- Vanilla extract
- Freshly-milled flour
- Baking soda
- Ground cinnamon
- Ground cloves
- Salt
- Chopped pecans
Maple Cream Cheese Frosting:
- Cream cheese (softened)
- Maple syrup
- Heavy cream
- Vanilla extract
Directions:
1. Preheat Oven: Preheat to 350°F . Grease a bundt pan thoroughly with butter and sprinkle with a light flour dusting.
2. Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, sugar, maple syrup, and oil until smooth. Add eggs one at a time, mixing well, then stir in vanilla.
3. Mix Dry Ingredients: In another bowl, whisk flour, baking soda, cinnamon, cloves, and salt.
4. Combine: Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid over mixing with the mixer. Add the nuts (if using) and combine gently with a spatula.
5. Bake: Pour batter into the prepared pan, smooth the top, and tap to remove air bubbles. Bake for 45-55 minutes, or until a toothpick comes out clean.
6. Cool: Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. Maple Cream Cheese Frosting: Using the paddle (with spatula) or whisk attachment, whip together all the ingredients until nice and fluffy. Top with additional chopped pecans, if desired.
8. Serve: Slice and enjoy!
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See my full disclosure here.
Grandma’s Recipe
As much as I love using both my grandmother’s recipes, I like to tweak them a bit to make them healthier. When they were cooking, it was the 1970’s where “boxed” and processed foods were pretty popular. Although, meemaw’s recipe is made with simple ingredients, it still has a few items I’m not a fan of. Let’s break down the ingredients:
The flour back then, I’m sure was the white bleached all-purpose that you find at the store. Read all about how to mill your own flour. The next 3 ingredients are fine. I do use a mineral salt instead of the white table salt. The second column is where I had to make the changes (on top of the flour). 2 cups of sugar is a lot! I mean a lot. I used 1 cup of coconut sugar and 1/4 cup of maple syrup. These are both low-glycemic. Meaning, they won’t spike your sugar like white sugar does. I asked my mom what “salad oil” was and she said they used vegetable, canola or crisco oil back then.
Even though I made a few changes, this cake is moist, delicious and reminds me of my childhood. My mom made this cake a lot too when I was growing up. My aunt still makes it and this pumpkin bundt cake brings back the nostalgia of having meemaw around the table.
Can I Use Substitutions?
Yes, you can. See below for my easy swaps!
- You can use regular white sugar in place of the coconut sugar and maple syrup. It’s a 1:1 ratio for the conversion of each. Coconut sugar and maple syrup are less glycemic, so they are a healthier option. For the frosting, you can replace the maple syrup for confectioner’s sugar.
- Do I have to use coconut oil? No, you can use any oil of your choice. I aim to stay away from the seed oils like vegetable and canola oil.
Why Use Coconut Oil?
Coconut oil has several potential health benefits, primarily due to its high content of medium-chain triglycerides (MCTs), particularly lauric acid. Here’s a concise overview based on current knowledge:
1. Heart Health: MCTs in coconut oil may increase HDL (good) cholesterol and improve the cholesterol ratio (HDL to LDL). However, its high saturated fat content (about 90%) can raise LDL (bad) cholesterol in some people, so moderation is key. Studies suggest it’s better for heart health than butter but less beneficial than unsaturated oils like olive oil.
2. Antimicrobial Properties: Lauric acid, making up nearly 50% of coconut oil, has antibacterial, antiviral, and antifungal properties. It may help combat pathogens like Staphylococcus aureus or Candida albicans, potentially supporting immune health when consumed or applied topically.
3. Weight Management: MCTs are metabolized differently than long-chain fats, potentially increasing fat burning and reducing appetite. Small studies show MCTs may aid in modest weight loss, but coconut oil’s high calorie content (117 calories per tablespoon) requires careful portion control.
4. Skin and Hair Health: When used topically, coconut oil moisturizes skin, reduces dryness, and may help with conditions like eczema. It can also strengthen hair and reduce protein loss when applied as a conditioner.
5. Brain Health: MCTs provide an alternative energy source for the brain, which may benefit people with neurological conditions like Alzheimer’s. However, evidence is preliminary, and more research is needed.
6. Oral Health: Oil pulling with coconut oil may reduce harmful mouth bacteria, improving gum health and reducing plaque buildup, though it’s not a substitute for brushing or flossing.
Items Used in This Recipe
Freshly-Milled Flour – receive 20% off
Spatula
Resources
Saraiva A, Carrascosa C, Ramos F, Raheem D, Lopes M, Raposo A. Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications. Int J Environ Res Public Health. 2023 Feb 19;20(4):3671. doi: 10.3390/ijerph20043671. PMID: 36834366; PMCID: PMC9964017.
Deen A, Visvanathan R, Wickramarachchi D, Marikkar N, Nammi S, Jayawardana BC, Liyanage R. Chemical composition and health benefits of coconut oil: an overview. J Sci Food Agric. 2021 Apr;101(6):2182-2193. doi: 10.1002/jsfa.10870. Epub 2020 Oct 29. PMID: 33022082.
Saraiva A, Carrascosa C, Ramos F, Raheem D, Lopes M, Raposo A. Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications. Int J Environ Res Public Health. 2022 Oct 21;19(20):13684. doi: 10.3390/ijerph192013684. PMID: 36294262; PMCID: PMC9603788.
Voon PT, Ng CM, Ng YT, Wong YJ, Yap SY, Leong SL, Yong XS, Lee SWH. Health Effects of Various Edible Vegetable Oil: An Umbrella Review. Adv Nutr. 2024 Sep;15(9):100276. doi: 10.1016/j.advnut.2024.100276. Epub 2024 Jul 23. PMID: 39053603; PMCID: PMC11374968.
Old-Fasioned Pumpkin Bundt Cake
Ingredients
Method
- Preheat to 350°F. Grease a bundt pan thoroughly with butter and sprinkle with a light flour dusting.
- In a large bowl, whisk together pumpkin puree, sugar, maple syrup, and oil until smooth. Add eggs one at a time, mixing well, then stir in vanilla.
- In another bowl, whisk flour, baking soda, cinnamon, cloves, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid over mixing with the mixer. Lastly, add the nuts (if using) and just combine gently with a spatula.
- Pour batter into the prepared pan, smooth the top, and tap to remove air bubbles. Bake for 45-55 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely. Top with additional chopped pecans, if desired.
- Frost, slice and enjoy!
- Allow the cream cheese to come to room temperature. Using a mixer, beat the cream cheese and maple syrup together until nice and creamy. Add the vanilla and heavy cream. Continue mixing until everything is fluffy.
- TROUBLESHOOT: If your frosting is lumpy, make sure your cream cheese is really soft. I usually set it out on the counter for at least 1-2 hours. Don’t over mix the frosting. Using either the whisk or paddle (with spatula) attachment, just mix everything until it’s fluffy or a creamy texture. Once you see this, it’s ready.
Notes
- Store the pumpkin cake in the refrigerator for 5 days. Freeze unfrosted for up to 3 months.
- Mix in 1/2 cup chopped walnuts, pecans or chocolate chips if desired. You can also sprinkle some on top of the frosting for a prettier look. I also love the extra crunch.
- For dark pans, try 325°F to avoid over-browning.
I hope you enjoy this old-fashioned pumpkin Bundt cake with your friends and family gathered around the table. It just might become a favorite where you’ll create memories year after year. Tag me over on Instagram if you make it. I’d love to see how yours turns out!
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
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