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How to Make Pumpkin Snickerdoodle Bundt Cake - A Step-by-Step Guide

There's nothing quite like the spicy, comforting flavors of fall, and one of the best ways to celebrate the season is with a delicious pumpkin dessert. This Pumpkin Snickerdoodle Bundt Cake is the perfect combination of moist, creamy pumpkin cake and the classic cinnamon and sugar coating of a snickerdoodle cookie.

This recipe takes the traditional pumpkin cake to the next level by adding in the warm, cozy flavors of a snickerdoodle cookie. With a generous amount of cinnamon and sugar...

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Ingredients

  • 1 teaspoon oil, or as needed
  • 3 tablespoons white sugar
  • ½ teaspoon ground cinnamon
  • ⅓ cup firmly packed dark brown sugar
  • 1 ½ tablespoons ground cinnamon
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups white sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1 cup pumpkin puree
  • 1 ½ teaspoons vanilla extract
  • ¼ cup plain Greek yogurt

Information

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 10 mins
  • Servings: 10
  • Yield: 1 bundt cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
  • Mix brown sugar and cinnamon together for the filling. Set aside.
  • Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
  • Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
  • Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
  • Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.

    • Nutrition

    389 cal.

    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 81mg
    • Sodium: 315mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 2g
    • Total Sugars: 42g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 68mg
    • Iron: 2mg
    • Potassium: 145mg

    Categories

    Dessert recipes
    Baking recipes
    Fall recipes
    Thanksgiving recipes
    Pumpkin recipes