The Pumpkin Bundt Cake is the perfect blend of indulgence and lightness. It’s a very simple dessert to make, soft and tasty. Great for breakfast or a hearty snack, the pumpkin bundt cake is prepared in one step, you just need a blender.
You can enrich it with the notes you like best: chocolate chips, or spices, cinnamon, or even nuts
You will need a few simple ingredients to have this delicious bundt cake! Below I also leave you some tricks to prepare the indispensable chocolate glaze!
Find out right away how to prepare it and let’s welcome my favorite season.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Summer, Fall, Fall, Winter
Ingredients for the Pumpkin Bundt Cake
- 10.5 oz pumpkin (raw)
- 3 eggs
- 4.2 oz sugar
- 1/2 cup vegetable oil
- 2 cups flour
- 1 packet baking powder
- 3.5 oz dark chocolate chips (to taste)
- 3.5 oz dark chocolate
- 1 tbsp honey
- 1/3 cup milk
Tools for the Pumpkin Bundt Cake
- 1 Blender blender
- 1 Mixer mixer
Steps for the Pumpkin Bundt Cake
In this recipe, we can use pumpkin either raw or already cooked. The amounts will be 300 grams of raw pumpkin or 150 grams of cooked pumpkin. The pumpkin can be baked or boiled.
Put the pumpkin and oil in the blender and blend until smooth.
In a bowl, beat the eggs with the sugar using the mixer. Then add the pumpkin cream made earlier.Now add the flour and baking powder and mix with the beaters until fully incorporated.
Add the chocolate chips and mix with a spatula.
Pour the batter into a greased and floured 8-inch diameter mold. A loaf pan will also work fine.
Bake at 350°F in a preheated static oven for about 30 or 35 minutes, doing the toothpick test.
In a saucepan, pour the milk and honey. As soon as it reaches a simmer, add the dark chocolate in small pieces and stir with a spatula until everything is well dissolved. Let the glaze rest for about 10 minutes covered with plastic wrap and then pour it over the cake.
Storage and Tips
The pumpkin bundt cake keeps well covered for a few days and remains very soft. It can be frozen in portions and defrosted as needed, putting it in the oven for a few minutes.
You can decorate the bundt cake with glaze or simply with melted dark chocolate (in this way, however, a hard coating will form)
Alternatively, before putting the batter in the pan, you can sprinkle the bottom with sugar sprinkles.
