Rating: 4.43 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
10
Yield:
1 Bundt(R) cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Coating:
Filling:
Cake:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

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

389 calories; protein 5.5g; carbohydrates 66.1g; fat 12g; cholesterol 81.3mg; sodium 315.4mg. Full Nutrition
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Reviews (2)

7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/21/2020
this was really good. I made a few changes and additions. I only made two layers with all the filling in the middle because with three layers you couldnt taster the filling as well. I also added a pumpkin cream cheese icing drizzed overtop (pumpkin cream cheese, butter and powdered sugar). After these tweeks it was AMAZING Read More
Rating: 5 stars
10/31/2020
I could only find my 12 cup bundt cake pan but decided to make this recipe anyway. It was so good! I only did one layer of the cinnamon filling because I had a larger sized pan, and I only had sour cream on hand so I used that instead of greek yogurt. Otherwise, I followed the original recipe. Will definitely be making this again!!! Read More
Rating: 5 stars
10/25/2020
Just finished making this and it turned out really good! I also just did two layers instead of three which was fine; it still looks pretty on the inside. The sugary crunch on the outside is awesome so don't skimp on that. I'll make it again for sure. Read More
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Rating: 4 stars
12/02/2020
I made this for Thanksgiving. Everyone enjoyed it and it was easy to make. It was fairly dense which may be because of the Greek yogurt. I didn't have white sugar on hand so used Coconut sugar which may have changed the color and flavor a bit. I would make it again and try to perfect it. Again, it was dense and not as fluffy as I expected but it was likely b/c of something I did. Great with vanilla ice cream. First Bundt cake so I was happy. :-) Read More
Rating: 5 stars
11/15/2020
Made by a true snickerdoodle fan and this was awesome! The layering of batter and cinnamon sugar mix was easy to do. It was soooooo delicious!! I put extra cinnamon sugar in the bundt pan before baking and it gave it a bit of a crisp crust that was great! Read More