Pumpkin Churro Bundt Cake

I must say, I haven’t gone crazy this year with baking pumpkin desserts. I had a couple of recipes I wanted to try – which I did – and there were others that I came across that I passed on. Could it be that my love of pumpkin is fading? Mmm…. I don’t think so. I’ve just been focusing on getting some other things done and finding and creating other recipes to make. Now, if you love pumpkin and you love churros today’s cake is for you… It’s a Pumpkin Churro Bundt Cake.

The base of the cake is a white cake mix that is doctored with some spices and of course pumpkin puree. The pumpkin flavor is not overpowering at all and the puree gives the cake a nice light orange hue. Not the artificial looking orange you may see with some pumpkin desserts thanks to the addition of orange food coloring.

And to get the churro effect, once the cake has completely cooled it is rubbed with a cinnamon sugar mixture. I must say, I liked that the recipe didn’t call for the cake being brushed with melted butter before coating it with the cinnamon sugar. I think the cake would have been almost too wet then since the pumpkin helps to make the cake incredibly moist. And yes, there were no issues getting the cinnamon sugar to stick to the cake without it.

Along with the cinnamon mixture on the outside of the cake, there is also a swirl of it on the inside which gives each piece of the cake an extra spice and sweet kick.

If you are in the mood for actual Pumpkin Churros, try the recipe below:

Pumpkin Churros

Pumpkin Churro Bundt Cake

Ingredients:

For the Cake:

1 15.25 box of white cake mix

1/2 cup flour

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/4 teaspoon nutmeg

1/8 teaspoon salt

1/4 teaspoon baking powder

3/4 cup buttermilk

3/4 cup light brown sugar

1/2 cup pumpkin puree

1/2 cup vegetable oil

2 large eggs

1 egg yolk

1 1/2 teaspoons vanilla extract

For the Cinnamon Swirl:

1/2 cup light brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Directions:

Preheat the oven to 350F. Spray a Bundt pan with baking spray and set aside.

Combine the ingredients for the cinnamon swirl in a medium bowl, set aside.

In a large bowl sift together the cake mix, flour, cinnamon, pumpkin pie spice, nutmeg, salt and baking powder.

In a separate large bowl whisk together the remaining ingredients – buttermilk, pumpkin puree, light brown sugar, oil, eggs and vanilla extract – until well combined. Add this mixture to dry mixture and whisk together until well combined.

Pour half of the batter into the prepared pan and then sprinkle 1/3 cup of the cinnamon sugar evenly over the top of the batter and then pour the remaining batter into the pan.

Bake in the preheated oven for 35-40 minutes, or until a cake tester inserted in the cake comes out clean.

Place the pan on a wire rack and allow the cake to cool completely. Invert the cake on a platter or cake board and rub the remaining cinnamon sugar around it.

Recipe from Sweet Meli Bakery

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