The Ultimate Pumpkin Churro Bundt Cake: A Fall Favorite with Sweet Cinnamon Crunch
Pumpkin Churro Bundt Cake – Imagine the rich, comforting flavors of pumpkin spice perfectly blended with the sweet, crispy delight of a churro. This isn’t just a cake; it’s a celebration of autumn, featuring a moist, spiced pumpkin cake with an irresistible sweet cinnamon swirl, all enveloped in a glorious sugary, crunchy coating. It’s the best of both worlds, truly a magical treat for any occasion, especially as the leaves begin to turn and the air grows crisp.
What doesn’t pumpkin enhance? Frankly, not much at all! That’s precisely why this **Pumpkin Churro Bundt Cake** stands out as an absolute masterpiece. This delightful dessert features a rich pumpkin spice bundt cake base, generously infused with a sweet cinnamon swirl that weaves its way through every slice. But the magic doesn’t stop there. Once baked, the cake is lovingly coated with coarse sugar crystals, mimicking the iconic texture of a traditional churro, providing that delicious sugary flavor with an incredibly satisfying crunch. It’s a harmonious blend of festive fall flavors and a beloved fairground treat, destined to become a staple in your autumn baking repertoire.
More Delicious Pumpkin and Fall Recipes You’ll Love
- A Great Pumpkin S’more Cake Recipe
- The Most Delicious Pumpkin Coffee Cake Cookies
- Easy Pumpkin Chocolate Chip Bread
Why This Pumpkin Churro Bundt Cake Is a Must-Make
If you’re still on the fence about making this incredible Pumpkin Churro Bundt Cake (though we doubt you will be!), here are a few compelling reasons why it deserves a prime spot in your kitchen this season:
- The Elegant Bundt Cake Form: Beyond its stunning visual appeal, the iconic fluted shape of a Bundt cake offers practical benefits. It bakes more evenly than a traditional round cake, ensuring a perfectly moist crumb throughout. Its impressive presence makes it ideal for potlucks, holiday gatherings, or simply elevating a weeknight dessert into something special.
- Effortlessly Easy to Make: Don’t let its sophisticated appearance fool you – this recipe is surprisingly beginner-friendly. With straightforward steps and common ingredients, even novice bakers can achieve spectacular results. The instructions are clear and concise, guiding you to a perfect cake every time. As a side note: “Even if you’re not a seasoned baker, you’ll nail this one and impress everyone!”
- A Unique Fusion of Pumpkin and Churro Flavors: This cake brings together the best of fall’s favorite flavor with a beloved sweet treat. The warm, earthy notes of pumpkin spice beautifully complement the sweet, aromatic cinnamon sugar. The moist cake interior and the crunchy exterior deliver a dynamic textural experience that’s truly unforgettable. It’s like enjoying a slice of autumn coziness with the delightful crunch of a classic churro!
- Perfect for Fall and Holiday Feasts: With its autumnal spices and comforting flavors, this Pumpkin Churro Bundt Cake is tailor-made for the fall season and holiday celebrations. It’s a fantastic alternative to traditional pumpkin pie or a delightful addition to any dessert spread.
Essential Ingredients for Your Pumpkin Churro Bundt Cake
While many ingredients for this Pumpkin Churro Bundt Cake are pantry staples, I’ve highlighted a few key items and important notes to ensure your baking process is smooth and your cake is perfect. For a complete list of all ingredients and precise measurements, please refer to the detailed recipe card below!
- Light Brown Sugar: This isn’t just for sweetness; brown sugar is crucial for the cake’s incredible moisture and rich, deep flavor profile. Its molasses content adds a lovely chewiness. Always make sure to pack it tightly when measuring to get the correct amount.
- Eggs (Room Temperature): Bringing your eggs to room temperature before baking is a small step that makes a big difference. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and a lighter, fluffier cake texture. Just take them out of the fridge about an hour before you plan to start baking.
- Pumpkin Puree (Not Pumpkin Pie Filling): This is vital! You need plain pumpkin puree, which is simply cooked and mashed pumpkin without any added spices or sugar. Pumpkin pie filling, on the other hand, already contains sweeteners and spices that would throw off the balance of this recipe. Both canned (ensure it’s 100% pumpkin) and homemade pumpkin puree work beautifully.
- All-Purpose Flour: The foundation of our cake’s structure. For the lightest and fluffiest crumb, consider sifting your flour before adding it to the batter. Measuring accurately is also key – spoon your flour into the measuring cup and level it off, rather than scooping directly from the bag.
- Baking Powder: Our primary leavening agent. Always check the expiration date on your baking powder to ensure it’s fresh and active. This will guarantee your Bundt cake rises beautifully, achieving that signature tall and airy texture.
- Aromatic Spices (Cinnamon, Ginger, Nutmeg, Cardamom, Pumpkin Pie Spice): These are the heart and soul of the churro and pumpkin flavors. The combination of cinnamon, ginger, nutmeg, and a touch of cardamom elevates the classic pumpkin spice blend, infusing the cake with warmth, depth, and a truly inviting aroma that screams autumn.
- Turbinado Sugar (or Sugar in the Raw): This coarse, golden-brown sugar is absolutely essential for achieving the signature crunchy churro coating on the outside of your cake. Its larger crystals provide an irresistible textural contrast to the soft, moist cake interior, making every bite a delight.
Expert Baking Tips for a Perfect Pumpkin Churro Bundt Cake
Achieving a show-stopping Bundt cake is easier than you think with these expert tips. While the full, step-by-step instructions are waiting for you in the recipe card below, these pointers will help you master every aspect of this delicious Pumpkin Churro Bundt Cake!
- Mastering the Bundt Pan Release: The key to a beautiful, intact Bundt cake is proper pan preparation. Generously coat every crevice of your 12-cup Bundt pan with a high-quality baking spray, such as Pam’s Baking Spray, or use melted butter and flour. Don’t miss any spots! This meticulous greasing ensures a perfect, effortless release and a beautifully shaped cake every time.
- Achieving the Ideal Batter Texture: Begin by creaming the granulated and brown sugars with your room-temperature eggs until the mixture is light, fluffy, and pale yellow. This incorporates air, leading to a tender crumb. When adding the dry ingredients, mix on the lowest speed only until just combined. Overmixing develops gluten, resulting in a dense, tough cake. Finally, fold in the pumpkin puree gently until just incorporated to maintain the cake’s moistness.
- Crafting the Perfect Cinnamon Swirl: For that irresistible sweet cinnamon ribbon throughout your cake, ensure you sprinkle the cinnamon sugar mixture evenly over the first layer of batter. To create a more defined marbled effect, after adding the second layer of batter, you can gently swirl a knife or skewer through the layers. This distributes the cinnamon sugar beautifully, adding visual appeal and bursts of flavor.
- Ensuring a Flawless Bake: Oven temperatures can vary significantly, so relying solely on the recipe’s baking time isn’t always foolproof. Start checking your cake for doneness a few minutes before the minimum suggested time. Insert a toothpick into the thickest part of the cake; it should come out with only a few moist crumbs attached, not wet batter. If it’s completely clean, it might be overbaked.
- The Art of Cooling and Coating: Patience is a virtue when it comes to Bundt cakes. Allow the cake to cool in the pan for a full 20 minutes before carefully inverting it onto a cooling rack or cake plate. This cooling time allows the cake to firm up, preventing it from breaking. While the cake is still slightly warm, brush it generously with melted butter. This creates a sticky surface for the Turbinado sugar to adhere to perfectly, ensuring that iconic churro crunch on every inch of your cake.
- Accurate Ingredient Measurement: Baking is a science, and precision matters. Always sift your flour to remove lumps and aerate it, then measure it using the spoon-and-level method. For wet ingredients, use liquid measuring cups. Using room-temperature eggs and pumpkin puree helps create a smoother, more emulsified batter, preventing curdling and promoting even mixing.
- Pure Pumpkin, Pure Flavor: As mentioned, use 100% pure pumpkin puree, not pumpkin pie filling. The latter contains added spices and sugars that will alter the flavor balance of your churro-inspired cake. Trust the recipe’s spice blend for the perfect taste.
- Don’t Rush the Process: From bringing ingredients to room temperature to the final cooling phase, each step contributes to the cake’s ultimate success. A gradual cooling period allows the flavors to meld and the cake structure to set properly.
Essential Tools for Baking this Pumpkin Churro Bundt Cake
Having the right tools on hand can make all the difference in your baking experience. Here’s a list of what you’ll need from Molly’s kitchen to effortlessly create this delightful Pumpkin Churro Bundt Cake:
- Bundt Pan: This is indispensable for achieving the cake’s distinctive fluted shape. I recommend using a 12-cup Bundt pan for this recipe to ensure it bakes perfectly and comes out with that gorgeous, elegant form.
- Stand Mixer or Hand Mixer: For efficient and thorough mixing of your cake batter. A stand mixer makes creaming butter and sugar a breeze, but a good quality hand mixer will work just as well.
- Mixing Bowls: You’ll need at least two bowls – one for combining your dry ingredients and another, larger one for the wet ingredients and batter preparation.
- Measuring Cups and Spoons: Essential for accurate ingredient measurements, which is key for successful baking.
- Whisk: Perfect for sifting dry ingredients together and ensuring they are thoroughly combined, preventing any lumps in your batter.
- Pastry Brush: This small tool is crucial for evenly brushing the melted butter onto your warm Bundt cake, ensuring the Turbinado sugar adheres beautifully for that irresistible crunch.
- Toothpick: Your best friend for checking the cake’s doneness. A simple insertion into the center of the cake will tell you if it’s perfectly baked.
- Cooling Rack: Once the cake is out of its pan, a cooling rack allows air to circulate around all sides, preventing the bottom from becoming soggy and ensuring even cooling.
Frequently Asked Questions About the Pumpkin Churro Bundt Cake
We’ve gathered some common questions to help you confidently bake your Pumpkin Churro Bundt Cake. If you have any other queries, feel free to ask in the comments!
What’s the difference between pumpkin puree and pumpkin pie filling?
This is a crucial distinction! Pumpkin puree is simply cooked, mashed pumpkin with nothing else added. It’s unseasoned and unsweetened. Pumpkin pie filling, however, is a ready-made mixture that already contains sugar, spices, and sometimes other ingredients like milk, specifically formulated for making pumpkin pie. Using pie filling instead of puree will significantly alter the flavor, sweetness, and consistency of this Bundt cake. Always opt for plain pumpkin puree for this recipe.
How do I prevent the cake from sticking to the Bundt pan?
The secret lies in thorough greasing! Use a high-quality baking spray that contains flour (like Pam’s Baking Spray) and ensure every nook and cranny of your Bundt pan is completely coated. Alternatively, you can use melted butter and then dust the pan lightly with flour, tapping out any excess. After baking, allow the cake to cool in the pan for at least 20 minutes before attempting to invert it. This cooling period allows the cake structure to firm up and pull away from the pan’s sides, significantly minimizing the risk of sticking.
What type of pan should I use for this recipe?
For optimal results with this Pumpkin Churro Bundt Cake, it is highly recommended to use a standard 12-cup Bundt pan. This size ensures the cake bakes evenly, rises beautifully, and achieves the perfect shape. Make sure your chosen pan is clean and, as always, grease it meticulously to prevent any sticking.
Can I substitute Turbinado sugar for regular granulated sugar for the coating?
While you can use granulated sugar in a pinch, Turbinado sugar (or sugar in the raw) is strongly recommended for the coating. Its larger, coarser crystals provide that distinctive churro-like crunch and sparkle that regular granulated sugar can’t quite replicate. The texture is a key part of the “churro” experience in this cake.
Can I add other mix-ins to the cake batter?
Absolutely! While the cake is delicious as is, you can certainly customize it. Consider adding a half-cup of chocolate chips, chopped pecans, or walnuts to the batter for an extra layer of flavor and texture. Just toss them with a tablespoon of flour before folding into the batter to prevent them from sinking to the bottom.
Storing and Freezing Your Pumpkin Churro Bundt Cake
Proper storage ensures your delicious Pumpkin Churro Bundt Cake stays fresh and delightful for as long as possible. Whether you plan to enjoy it over a few days or save some for later, here’s how to best store and freeze your cake:
Storage Tips for Freshness
To keep your freshly baked pumpkin churro bundt cake at its best, allow it to cool completely to room temperature before storing. Once cooled, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight cake dome or container. Stored at room temperature, the cake will remain wonderfully moist and flavorful for 1 to 2 days. For a slightly extended shelf life, especially in warmer climates, refrigerate the cake. When refrigerated, it will stay fresh for up to 4-5 days. Remember to bring it back to room temperature before serving for the best texture and flavor.
Freezing – Pumpkin Churro Bundt Cake for Later Enjoyment
This Pumpkin Churro Bundt Cake freezes beautifully, making it perfect for meal prepping desserts or saving a portion for a busy day. To freeze, ensure the cake is completely cooled. For best results, it’s often better to freeze it without the final Turbinado sugar coating, as the sugar might absorb moisture upon thawing and lose some of its crunch. However, if you’ve already coated it, it will still freeze well. Wrap the entire cake or individual slices tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection is essential to prevent freezer burn. Alternatively, you can place the well-wrapped cake or slices in a freezer-safe airtight container. Don’t forget to label the container with the date you froze it. The pumpkin churro bundt cake can be frozen for up to three months. To thaw, simply transfer it to the refrigerator overnight, then bring it to room temperature before serving. If you froze it without the coating, you can brush on melted butter and add fresh Turbinado sugar just before serving for that signature crunch.
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Recipe
Pumpkin Churro Bundt Cake
Molly Murphy
Pin Recipe
Ingredients
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
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Preheat your oven to 325 degrees F (160°C). Thoroughly grease a 12-cup Bundt pan with Pam’s Baking Spray (or butter and flour) and set it aside.
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In a small bowl, combine ½ cup packed light brown sugar and 1 tablespoon of ground cinnamon. Stir well to mix and set this cinnamon swirl mixture aside.
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In a medium-sized bowl, whisk together the all-purpose flour, baking powder, cardamom, ground cinnamon, pumpkin pie spice, ground ginger, nutmeg, and salt. Set aside.
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In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the granulated sugar, light brown sugar, and room-temperature eggs on medium speed. Beat until the mixture is light, fluffy, and pale, which should take about 4 minutes.
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Add the vegetable oil and pure vanilla extract to the sugar-egg mixture. Beat on medium speed for about 30 seconds until fully incorporated. Then, add the pumpkin puree and mix on low speed until just combined, approximately another 30 seconds. Be careful not to overmix.
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With your mixer set to the lowest speed, gradually add the dry ingredient mixture to the wet pumpkin/egg mixture. Mix only until the flour streaks disappear and the batter is just combined. Avoid overmixing, as this can lead to a tough cake.
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Pour half of the prepared pumpkin batter into the greased Bundt pan. Evenly sprinkle the reserved cinnamon sugar mixture over this first layer of batter. Carefully pour the remaining pumpkin batter on top of the cinnamon sugar layer.
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Bake in the preheated oven for 50-55 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out with only a few moist crumbs attached. My oven tends to run a bit warmer, and my cake typically takes the full 55 minutes, so adjust according to your oven’s behavior.
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Once baked, allow the Bundt cake to cool in the pan for 20 minutes before carefully inverting it onto a cake plate or cooling rack. While the cake is still slightly warm, use a pastry brush to lightly brush the entire surface with melted butter. Immediately sprinkle a generous amount of Turbinado sugar (or sugar in the raw) over the top and sides of the cake for that irresistible churro coating.
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Allow the cake to cool completely to room temperature before slicing and serving. Enjoy your delightful Pumpkin Churro Bundt Cake!