Ancient Grain Pumpkin Bundt Recipe
Autumn is in the air, and that means it's time for all things pumpkin! This recipe combines simplicity with warm spices. The result? A moist, tender cake that leaves no crumbs.
Any good Texan knows that fall never officially arrives until December. If, we’re lucky.
That doesn’t stop any of us from pretending the weather says otherwise. This recipe comes from my personal collection that I use every Thanksgiving. I say this respectfully, no crumbs are left after baking this bundt. I’ve adjusted the ratios over the years after being given the original recipe by a friend’s mom who had a famous baking neighbor. I won’t say who she is, but you might be impressed by its origins.
With baking, use what you have and don’t feel obligated to ever follow a recipe to the T. Don’t have cream cheese? Dust some powdered sugar or eat it as-is. Don’t want to use butter? Swap for olive oil. Make it yours. Most of all, make it yummy.
Ingredients
For the Bundt:
3 large eggs
½ cup milk
3/4 cup of butter
1 lb can of pumpkin puree
1 package Otzi's "The 45" Golden Yellow Cake Mix
2 teaspoons cinnamon*
1 teaspoon ground cloves*
½ teaspoon ground ginger*
¼ teaspoon nutmeg*
* These can be subbed for 3 tsp pumpkin spice seasoning
For the Optional Cream Cheese Frosting:
6-8 oz cream cheese, softened
1 teaspoon vanilla extract
2.5-3 cups powdered sugar
3 tablespoons milk
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C).
Lightly grease a Bundt pan with cooking spray or butter.
2. Mix Wet Ingredients
In a large mixing bowl, whisk together the eggs, milk, oil, and pumpkin puree until smooth.
3. Incorporate the Cake Mix
Gradually add Otzi’s "The 45" Golden Yellow Cake Mix to the wet ingredients.
Mix on low speed initially to combine, then increase to medium speed and beat for 2 minutes.
4. Add the Spices
Stir in the cinnamon, ground cloves, ginger, and nutmeg.
Mix until the spices are evenly distributed throughout the batter.
5. Pour and Settle
Pour the batter into your prepared Bundt pan.
Gently tap the pan on the counter to release any air bubbles.
6. Bake
Bake in the preheated oven for 36-40 minutes.
Check for doneness by inserting a toothpick into the center; it should come out clean.
7. Cool the Cake
Allow the cake to cool in the pan for 10 minutes.
Then, invert it onto a wire rack to cool completely.
8. Prepare the Frosting (Optional)
In a medium bowl, mix the cream cheese, vanilla extract, powdered sugar, and milk until smooth and creamy.
Note: This must be a wet consistency to layer over the cooled bundt.
9. Frost and Serve
Once the cake is completely cool, set the cake over parchment and a baking rack then drizzle the cream cheese frosting over the top.
Enjoy!
Serving Suggestions
Garnish with a sprinkle of cinnamon or chopped nuts for added texture.
Substitute the cream cheese frosting for a dusting of powdered sugar.
Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy with a hot cup of coffee or spiced chai tea.
A bundt in rest, a bundt in action.
Why Otzi’s "The 45" Mix?
Otzi's "The 45" Golden Yellow Cake Mix provides a reliable and delicious base for this recipe. Its quality ingredients and perfect consistency make it a great partner for the added pumpkin and spices.
Note: I’m on break 09/28 and 10/5!