Ensure all ingredients are at room temperature for optimal emulsification and a tender crumb. Coat the Bundt pan thoroughly to prevent sticking and ensure a beautiful release. Do not overmix the batter, as this can result in a tough cake. If the top of the cake begins to brown too quickly, tent it loosely with foil during the last 15 minutes of baking. For an extra touch of elegance, dust the cooled cake with powdered sugar before serving.
Pumpkin Snickerdoodle Bundt Cake
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PREP TIME25 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 10 mins
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SERVING10 People
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VIEWS16
Embrace the autumnal spirit with this delightful bundt cake, a harmonious blend of pumpkin spice and the comforting warmth of a snickerdoodle. Its tender crumb, infused with pumpkin puree, is swirled with a generous ribbon of cinnamon-brown sugar, creating a symphony of flavors in every bite. A show-stopping centerpiece for your fall gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate66 g
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Cholesterol81 mg
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Fiber2 g
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Protein6 g
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Saturated Fat7 g
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Sodium315 mg
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Sugar42 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (Bundt pan) with oil. (5 minutes)
02
StepIn a small bowl, combine 3 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Sprinkle evenly into the prepared pan, coating all surfaces. Set aside. (3 minutes)
03
StepIn a separate bowl, combine brown sugar and 1 1/2 tablespoons cinnamon for the filling. Mix well and set aside. (2 minutes)
04
StepIn a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar, salt, 1/2 teaspoon cinnamon, and nutmeg. (5 minutes)
05
StepIn a large bowl, cream together granulated sugar and softened butter until light and fluffy. (7 minutes)
06
StepBeat in eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract until well combined. (5 minutes)
07
StepGradually add half of the flour mixture to the wet ingredients, mixing until just combined. (3 minutes)
08
StepStir in Greek yogurt until incorporated. Add the remaining flour mixture, mixing until just combined; do not overmix. (5 minutes)
09
StepPour 1/3 of the batter into the prepared pan, spreading evenly. Sprinkle half of the brown sugar filling over the batter. Repeat layers once more, then top with the remaining 1/3 of the batter. Gently smooth the surface. (8 minutes)
10
StepBake in the preheated oven for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs. (50 minutes)
11
StepCool in the pan for 10 minutes before inverting onto a wire rack to cool completely. (10 minutes)
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Selmer Johnston
Jun 28, 2025This cake was a huge hit at our Thanksgiving dinner! Everyone loved the combination of pumpkin and snickerdoodle.
Amelie Kutch
Jun 21, 2025This is my go-to fall dessert! It's always a crowd-pleaser.
Bud Satterfield
Jun 12, 2025The swirl of cinnamon sugar is genius! It adds so much flavor and makes the cake so pretty.
Cedrick Bins
Jun 12, 2025The cake was moist and delicious. I didn't have Greek yogurt so I used sour cream instead, and it worked great!
Maverick Stanton
Jun 4, 2025My family devoured this cake in one day! I will definitely be making this again.
Webster Harber
Jun 3, 2025I was a little intimidated by the layering, but it was actually quite easy. And the results were definitely worth it!