Don’t let the “whole grain” part of this Pumpkin Bundt Cake scare you. If you use the right kind of whole grain, no one is the wiser.
I prefer to use freshly ground soft white wheat when I make cakes like this. The flour is light and fluffy, acting much like all-purpose white flour. I love it! (Here are more posts sharing about grinding flour and choosing the right grain.)
You might notice that this recipe is quite similar to my Pumpkin Breakfast Cake recipe. See, the fun thing about recipes is that you can simply tweak them just a little, pour them into a different type of baking pan, and create a whole new treat!
Need a bundt pan? I have this one, and it sure makes holiday baking more fun!
Whole Grain Pumpkin Bundt Cake
- 3 cups whole wheat flour (I used freshly ground soft white wheat)
- 1 cup sucanat or brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 4 eggs
- 2 cups pureed pumpkin (or one 16 ounce can)
- 1 cup melted coconut oil (or butter)
- Whisk all ingredients together until smooth.
- Pour into a well-buttered bundt cake pan.
- Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Allow cake to cool for 15 minutes before removing it from the pan.
- Glaze with any of the tasty frosting recipe options below.
Glaze or Frosting Recipes
Maple Cream Cheese Frosting
8 ounces softened cream cheese
¼ cup softened butter
3-4 Tablespoons real maple syrup
1 teaspoon vanilla extract
With a hand mixer (or in your blender), whip together all ingredients until smooth. Spread over cooled cake.
Stevia Sweetened Cream Cheese Frosting
8 ounces softened cream cheese
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
Liquid stevia to taste (I use 2 droppers full)
Whip ingredients together until smooth. Spread over cooled Cake.
Orange Glaze
¼ cup orange juice
¼ cup honey
½ teaspoon vanilla extract
1 teaspoon almond extract
Whisk ingredients together until smooth. Drizzle over cooled cake.
