Sourdough Pumpkin Bundt Cake

Sponsored by Imperial Sugar

Moist, dense and full of warm spices, this Sourdough Pumpkin Bundt Cake bakes up with a crunchy sugar crust thanks to a dusting of Imperial Sugar Extra Fine Granulated Sugar in the pan right before baking. 

It’s a shame that pumpkin gets relegated to only the fall months because it is such an amazing ingredient. Pumpkin imparts a deep earthy flavor to baked goods and is the perfect vehicle of fragrant warm spices. It also adds moisture and with the addition of sourdough discard, it keeps this Sourdough Pumpkin Bundt Cake tasting fresh for up to a week. 

Recipe Box Series

This Sourdough Pumpkin Bundt Cake recipe is the second in my Recipe Box Series with Imperial Sugar. Each month, I’ll be releasing recipes for classic bakes made with a sourdough twist! You can look forward to comforting classics like Sourdough Fudge BrowniesApple Pie with Sourdough Crust, Glazed Doughnuts and many others. 

Sugar is such a vital part of every dessert, it imparts flavor, texture, moisture, and without it, it would be impossible to make our favorite bakes. I’m so grateful to Imperial Sugar for making the Recipe Box Series possible and so proud to be partnering with a company with such a long tradition of producing such high-quality products. Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.

Pumpkin puree

This recipe was developed using canned pumpkin puree. Thanks to the availability of canned puree, you can make this cake year round. You can use an equal amount of homemade roasted pumpkin, just don’t use pumpkin filling. Canned pumpkin puree is pure pumpkin, while pumpkin filling has added sugars and spices that may change the flavor of our cake.  

How to prevent your bundt cake from sticking to your pan

There’s nothing more frustrating than spending hours on a cake, only to have it stick to your bundt pan when you try to turn it out. All the little nooks and crannies that give bundt cakes their elegant appearance are opportunities for your cake to stick to your pan. My secret to preventing my bundt cakes from sticking is using a cake release, a mixture of shortening, vegetable oil and all-purpose flour. Just make sure you coat  every corner of your bundt pan thoroughly with cake release. 

Dusting some Imperial Sugar Extra Fine Granulated Sugar before pouring your cake batter into the pan adds another layer of insurance against sticking and your cake will bake up with a nice crunchy crust.

Now onto the recipe!


1 Large Bundt Cake

Special equipment

  • 12-cup bundt pan
  • Pastry brush


Cake Batter

All-purpose flour320 grams2 ⅔ cups
Salt7 grams1 teaspoon
Baking powder9 grams2 teaspoons
Baking soda6 grams1 teaspoon
Ground cinnamon5 grams2 teaspoons
Cloves1 gram½ teaspoon
Nutmeg.5 gram¼ teaspoon
Unsalted butter, melted113 grams8 tablespoons
Vegetable oil133 grams⅔ cup
Imperial Sugar Extra Fine Granulated Sugar266 grams1 ⅓ cup
Imperial Sugar Light Brown Sugar 146 grams⅔ cup
Eggs100 grams2 large
Pumpkin puree425 grams1 can (15 oz)
Sourdough discard113 grams½ cup
Whole milk56 grams 1/4 Cup

Cake Release

Shortening7 grams½ tablespoon
Vegetable oil7 grams½ tablespoon
All-purpose flour7 grams1 tablespoon
Imperial Sugar Extra Fine Granulated Sugar38 grams3 tablespoons


Prepare for baking

Preheat your oven to 375 F with the rack positioned in the middle.

Make the batter

Whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg until no clumps remain. Set aside. 

In a large mixing bowl, combine the melted butter, Imperial Sugar Extra Fine Granulated Sugar and Imperial Sugar Light Brown Sugar. Stir until the sugars have dissolved. Add the oil in a steady stream while you continue stirring the mixture. 

Add the eggs in one at a time, waiting until each egg is fully incorporated before adding the next one. Stir in the pumpkin puree and sourdough discard. 

Fold in a third of the flour mixture until no traces of flour remain. Stir in half of the milk. Alternate between adding in the remaining flour mixture and milk, ending with the flour mixture and folding gently just until all of the flour is incorporated. Don’t over mix your batter or your cake may turn out rubbery. 

Prepare your bundt pan

Make your cake release paste by combining the shortening, vegetable oil and all-purpose flour. Using a pastry brush, coat your bundt pan with cake release thoroughly, making sure you apply the paste to every nook and cranny to prevent your cake from sticking to the pan. Dust an even layer of Imperial Sugar Extra Fine Granulated Sugar in your pan. 

Pour the cake batter into your bundt pan. Flatten the top of the batter using an offset spatula or butter knife. Pick up your pan and gently tap it on your counter a few times to knock out any air bubbles in your cake. 


Bake your cake for 50 to 60 minutes or until a skewer inserted into the center of your cake comes out clean. 

Turn out your cake

Move your bundt pan on a wire rack and let your cake cool inside the pan for 5 minutes.

Place the wire rack on top of the pan. Flip your cake onto the wire rack and let your cake settle for another 5 minutes. Tap the pan to loosen your cake and remove the pan. 

Enjoy and store

Dust with a sprinkling of Imperial Sugar Powdered Sugar. Let the cake cool for 15 minutes before slicing and serving. Store leftover slices at room temperature for up to a week. 

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