Pumpkin Bundt Cake

October 5, 2016


Bundt Cake was one of the few desserts my mom would make growing up. I remember coming home from school and seeing a lemon or orange bundt cake, covered in icing waiting for us in the kitchen. I’ve never made one myself until now, and I’m so pleased with the results!




3 cups all purpose flour 
2 tsp baking soda
1 tsp baking powder 
½ tbs cinnamon
½ tbs pumpkin pie spice
½ tsp salt 
Just about 1 cup vegetable oil
1 ½ organic cane sugar
1 packet Silk Non Dairy Yogurt (Vanilla) 
1 can pumpkin puree

Icing Recipe: Powdered Sugar & Water



Preheat your oven to 350 degrees Fahrenheit and oil your bundt pan. Ad all the dry ingredients and mix well until combined in a bowl. In a seperate large bowl, add the oil, sugar, yogurt, pumpkin puree and beat using a hand whisk / blender until mixed well and fluffy. Add the dry ingredients little by little to the wet mixture and fold in until combined. Transfer the cake batter to the bundt pan. Using a spoon slightly smooth the surface. Bake in the oven for about 50 minutes to an hour. Leave the cake to cool for about 5 minutes in the pan. Then transfer it to a cooling rack and cool to room temperature before adding your icing.


Hope you guys enjoy! The texture and flavor of this is ohhh so good.

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