Pumpkin Bundt Cake

This Pumpkin Bundt Cake recipe won first place in the Desserts category in the Heart Smart Recipe Contest at UW Health's Heart Fair 2007.


Chef: Michael Kirk Larson



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2 cups All Purpose unbleached flour
1 cup white whole wheat flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp kosher salt
1½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
1 cup soymilk
1¼ cup pumpkin puree
½ cup canola or vegetable oil
1 tsp. pure vanilla extract
½ cup light brown sugar, packed
½ cup honey
2 eggs
¾ cup walnuts, chopped
1 apple, chopped



Mix the dry ingredients together. Beat eggs with sugar. Add the wet ingredients to the eggs and sugar. Add the dry mixture to the egg and sugar mixture slowly, and then stir contents together. Fold in apples or place on the bottom of the bundt for a prettier look. Fold in walnuts.


Pour into oiled or sprayed bundt pan with a dusting of flour. Bake 400 for first 10 min., then reduce heat to 350 and bake for 45 min. more. Toothpick to test when done. Cool in bundt pan for 10 min before removing onto a cooling rack. Garnish with chopped apple.


Nutritional Analysis

Serving Size: 1/16 of cake

Calories: 260
Total Fat: 12 gm
Saturated Fat: 1 gm
Cholesterol: 30 mg
Carbohydrates: 36 gm
Fiber: 2 gm
Sodium: 250 mg