This Pumpkin Applesauce Bundt Cake is easy to make, moist, and delicious. You can fancy it up by drizzling melted chocolate on top or making a glaze with some maple syrup and powdered sugar. You’ll need 4 chicken eggs for this recipe, or some mix of eggs that equals 4 large chicken eggs. That could be 3 large duck eggs, or 1 goose egg+ 1 chicken egg. As always, we’ve included gluten and dairy free substitutions.
We talk you through this recipe in Episode 257 of our podcast. If you enjoy this cake, you may also like our recipes for Apple Cornmeal Cake, and our Pumpkin Chocolate Chip Layer Cake.
Ingredients
2 cups granulated sugar
2 cups pumpkin puree
1 cup applesauce
1⁄2 cup canola oil
4 eggs, room temperature
2 cups flour or gluten free 1-1 flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
Directions
Preheat oven to 350°F. Grease a large bundt pan and set aside.
In a large mixing bowl, beat eggs until fluffy and at least double in volume, about 5 minutes.
Add in the sugar, pumpkin, applesauce and oil and stir by hand or with a mixer on low just until combined.
Add all of the dry ingredients, then mix on low speed until fully combined.
Pour batter into the bundt pan and bake for 1 hour.
Check with a cake tester for doneness, remove from oven and allow the cake to cool completely for decorating or serving.