By Vida Gustafson

Contributing Writer

This pumpkin bundt cake is moist and light with a perfect balance of sweetness and warm spice. For fans of fall flavors this cake will be one to keep in your recipe book. It’s ideal for those tiny intricate mini bundt pans you have hiding in your cupboard! Thanks to the use of vegetable oil and the generous amounts of pumpkin and apple, this cake has a delicate moist crumb, allowing you to skip the icing if you want. It’s absolutely perfect for a cozy breakfast. 


  • 3 eggs
  • 1 C vegetable oil
  • 2 1/3  C sugar
  • 1 C apple sauce (8 oz)
  • 1 C pumpkin puree (8 oz)
  • 1 tsp vanilla
  • 2 ½  C flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • ½  tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp allspice
  • 1 tsp ginger
  • 2 tsp cinnamon


Preheat oven to 350 °F , convection. Whisk the eggs, sugar and vanilla for 5 minutes or until light in color and foamy. An electric mixer will make your life easier here. In a separate bowl, combine the flour, baking soda, salt and spices. 

 With the mixer running, slowly pour in the cup of vegetable oil then the cup of pumpkin puree. Add half of the dry mixture, combining to a smooth batter before adding the apple sauce and the last of the dry mixture.

Prepare your bundt pans with non-stick spray, making sure you get all the little nooks and crannies. 

Bake a full size bundt for 50-55 minutes or until the top is set and springs back if you touch it gently. You can also insert also insert a toothpick into the center if no batter sticks to it when you pull it out, that means it’s cooked. Individual bundts will bake for 12-15 minutes.

 Glaze with a simple royal icing or sprinkle with powdered sugar. (For a quick glaze, mix together 2 cups of powdered sugar with one teaspoon at a time of either milk, cream or melted butter until you get a consistency close to the thickness of double cream, add whatever flavoring you’d like; almond, vanilla, orange or rum extract).