Easy Pumpkin Churro Bundt Cake

Pumpkin Churro Bundt Cake – Moist spiced pumpkin cake with a sweet cinnamon swirl and a covered in a sugary, crunchy outside.

What doesn’t pumpkin go with? Well, let me tell you, not a whole lot! That is why this Pumpkin Churro Bundt Cake is the best! This cake has a pumpkin spice bundt, with a cinnamon swirl in the middle, and then coated with a larger sugar crystal to give it that delicious sugar flavor with a yummy crunch! 

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Why you should be making this Pumpkin Churro Bundt Cake 

Because you obviously need more reasons to make this Pumpkin Churro Bundt cake, I have given you a few reason why you should make it! 

• Bundt Cake Form: The iconic shape adds a touch of elegance to any occasion.
• Easy to Make: This recipe is beginner-friendly, making it perfect for bakers of all skill levels. Side Note: “Even if you’re not a seasoned baker, you’ll nail this one!”
• Pumpkin and Churro: The blend of pumpkin and churro flavors creates a unique taste. Side Note: “It’s like a slice of autumn with a churro!”

Grocery Check List – Pumpkin Churro Bundt Cake 

I have provided som key ingredients for Pumpkin Churro Bundt Cakethat you might not have on hand. For a full list of ingredients, check out the recipe card below! 

Light Brown Sugar: The brown sugar contributes to moisture and richness in your cake. Keep it well-packed and clump-free.

Eggs: Bring these to room temperature for a smoother batter. Just take them out of the fridge an hour before you start baking.

Pumpkin Puree (Not Pumpkin Pie Filling): Plain pumpkin puree without added spices or sugar. Canned or homemade, both work beautifully.

All-Purpose Flour: Sift your flour for a lighter, fluffier cake. Measure it accurately for the perfect texture.

Baking Powder: Check the expiration date to ensure it’s fresh. This leavening agent will help your cake rise.

Spices (Cinnamon, Ginger, Nutmeg, Cardamom): These aromatic spices are essential for the churro and pumpkin flavor. 

Turbinado Sugar (or Sugar in the Raw): This coarse, golden-brown sugar is key for the signature crunchy coating. It adds a delightful texture to your cake.

Tips for baking 

Here, I have given you some tips on how to successfully make this recipe! For the full instructions, check out the recipe card below! 

• Use Pam’s Baking Spray or any high-quality baking spray for a perfect release. Ensure every nook and cranny of your bundt pan is well-coated to prevent sticking.
• Cream the sugar and eggs until light and fluffy for a tender crumb. Gradually add dry ingredients on low speed to avoid overmixing and a dense cake. Incorporate the pumpkin puree just until combined to maintain a moist texture.
• Sprinkle the cinnamon sugar evenly to create a beautiful swirl effect. Consider using a knife or skewer to gently swirl the cinnamon sugar into the batter for a marbled look.
• Check for doneness with a toothpick – a few moist crumbs indicate it’s ready. Oven temperatures can vary, so keep an eye on the cake and be ready to adjust the baking time if needed.
• Allow the cake to cool for 20 minutes in the pan before transferring to a plate. Brush on melted butter while the cake is still slightly warm for better sugar adhesion. Apply Turbinado sugar generously on top and sides for that irresistible crunch.
• Sift the flour to eliminate lumps and ensure a lighter texture. Measure ingredients accurately using dry measuring cups for dry ingredients and liquid measuring cups for wet ingredients. Room-temperature eggs and pumpkin puree help create a smoother batter.
• Use pure pumpkin puree, not pumpkin pie filling, for a genuine pumpkin flavor. Don’t rush the cooling process; a gradual cooling allows the flavors to develop.

What’s in Molly’s kitchen?

• Bundt Pan: For the distinctive bundt cake shape. I used a 12 cup! 
• Stand Mixer or Hand Mixer: For mixing the cake batter efficiently.
• Mixing Bowls: To prepare and combine the ingredients.
• Measuring Cups and Spoons: For precise ingredient measurements.
• Whisk: To sift dry ingredients and ensure they are well mixed.
• Pastry Brush: For brushing on melted butter.
• Toothpick: To check for doneness.
• Cooling Rack: For transferring and cooling the cake.

Frequently asked question – Pumpkin Churro Bundt Cake

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is plain, cooked, and mashed pumpkin, while pumpkin pie filling has added sugar and spices for a ready-made pie filling. Always use puree for this recipe.

How do I prevent the cake from sticking to the bundt pan?

Ensure thorough greasing with baking spray or butter. Let the cake cool for 20 minutes before removing it to minimize the risk of sticking.

What type of pan should I use for this recipe?

It’s recommended to use a 12-cup bundt pan for this recipe. This specific size and shape will yield the best results for the pumpkin churro bundt cake. Make sure to grease it thoroughly to prevent sticking.

Storing and freezing 

To store the pumpkin churro bundt cake, wrap it in plastic wrap or place it in an airtight container to keep it fresh. You can store it at room temperature for a day or two, or for longer shelf life, refrigerate it.

Freezing – Pumpkin Churro Bundt Cake

To freeze the pumpkin churro bundt cake, wrap it tightly in plastic wrap or aluminum foil, ensuring it’s well-sealed to prevent freezer burn. Alternatively, you can place it in an airtight container. Label the container with the date to help you keep track of the storage time, and it can be frozen for up to three months.

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Recipe

Pumpkin Churro Bundt Cake

Molly Murphy

Moist spiced pumpkin cake with a sweet cinnamon swirl and a covered in a sugary, crunchy outside.

5 from 8 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12

Ingredients

 

US CustomaryMetric

 

1x2x3x

Cinnamon Swirl:

• ½ cup packed light brown sugar
• 1 tablespoon ground cinnamon

Pumpkin Cake:

• Pam’s Baking Spray for greasing the pan
• 1 ¼ cups granulated sugar
• 1 cup light brown sugar packed
• 5 large eggs room temperature
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups pumpkin puree not pumpkin pie filling
• 3 cups all-purpose flour
• 2 tablespoons baking powder
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon cardamom
• 3 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

Sugar Coating:

• Turbinado sugar or sugar in the raw
• 2 tablespoons melted butter

Instructions

 

• Preheat your oven to 325 degrees F. Grease a 12-cup bundt pan with Pam’s Baking Spray and set it aside.
• In a small bowl, mix together ½ cup packed light brown sugar and 1 tablespoon of ground cinnamon. Set this cinnamon swirl mixture aside.
• In a medium-sized bowl, combine the flour, baking powder, cardamom, ground cinnamon, pumpkin pie spice ginger, nutmeg, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the granulated sugar, brown and eggs on medium speed until they are light and fluffy, about 4 minutes.
• Add the vegetable oil and vanilla extract, and beat on medium speed until fully incorporated, about 30 seconds. Then add the pumpkin puree and mix until combined, about 30 seconds.
• With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
• Pour half of the pumpkin batter into the prepared bundt pan. Sprinkle the cinnamon sugar mixture evenly on top. Pour the rest of the pumpkin batter on top of the cinnamon sugar.
• Bake for 50-55 minutes (or until a toothpick inserted in the center comes out with only a few moist crumbs). Mine took the whole 55 but my oven runs warmer.
• Allow the bundt cake to cool for 20 minutes before transferring it to a cake plate or board. While the cake is still slightly warm, use a pastry brush to lightly brush on the melted butter, and then add Turbinado sugar to the top and sides.
• Let the cake cool to room temperature and then serve!

Keyword bundt cake, bundt, pumpkin, churro

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