PUMPKIN SNICKERDOODLE BUNDT® CAKE
A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort.
Provided by Kim
Categories Desserts Cakes Bundt Cake Recipes
Time 1h10m
Yield 10
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 66.1 g, Cholesterol 81.3 mg, Fat 12 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 6.7 g, Sodium 315.4 mg, Sugar 42.2 g
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Mulota Maxwell
[email protected]This cake is delicious! The pumpkin and cinnamon flavors are perfectly balanced and the snickerdoodle topping is the perfect touch. I'll definitely be making this again for my family and friends.
ss sumon
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great! I'll definitely be making this again.
Harris Meechan
[email protected]This is the best pumpkin snickerdoodle bundt cake I've ever had! It's moist, flavorful, and the snickerdoodle topping is the perfect finishing touch.
Wael Salah
[email protected]The cake was a bit dry, but the flavor was good. I think I'll try adding some extra moisture next time, maybe with some applesauce or sour cream.
Qayyum Qaisar
[email protected]This cake is a little too sweet for my taste, but it's still very good. I might try reducing the amount of sugar next time.
Renaldo Camp
[email protected]I made this cake for a bake sale and it sold out in minutes! Everyone loved it.
Everyonecouldusethis
[email protected]This cake is so easy to make and it always turns out delicious. I've made it several times now and it's always a crowd-pleaser.
Ijaz honey Koko 007
[email protected]I'm not usually a fan of pumpkin desserts, but this cake changed my mind! The snickerdoodle topping is the perfect touch.
Rum O' Cola
[email protected]Followed the recipe exactly and the cake turned out perfect! The pumpkin and cinnamon flavors are perfectly balanced.
Saoud Khan
[email protected]This pumpkin snickerdoodle bundt cake was a hit at my Thanksgiving gathering! Everyone loved the moist texture and the sweet, cinnamony flavor. I'll definitely be making this again for Christmas.