Pumpkin Snickerdoodle Bundt Cake


A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort.

Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hrs 10 mins
1 bundt cake



  • 1 teaspoon oil, or as needed

  • 3 tablespoons white sugar

  • ½ teaspoon ground cinnamon


  • 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


  1. 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.

  2. Mix brown sugar and cinnamon together for the filling. Set aside.

  3. Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.

  4. 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.

  5. 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.

  6. 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.


Make sure to use pumpkin puree, not pumpkin pie filling.

You can use up to 2 tablespoons of cinnamon in the filling.

I tried using butter in place of oil when greasing the Bundt pan, but found that the butter did not create the slightly crisp exterior I was looking for.

Nutrition Facts (per serving)

389 Calories
12g Fat
66g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 389
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 34%
Cholesterol 81mg 27%
Sodium 315mg 14%
Total Carbohydrate 66g 24%
Dietary Fiber 2g 8%
Total Sugars 42g
Protein 6g
Vitamin C 1mg 6%
Calcium 68mg 5%
Iron 2mg 12%
Potassium 145mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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