Pumpkin Churro Bundt Cake – Moist spiced pumpkin cake with a sweet cinnamon swirl and a crunchy, sugary coating.
Pumpkin and warm spices are a classic pairing, and this Pumpkin Churro Bundt Cake brings them together beautifully. The cake is a moist pumpkin-spiced bundt with a cinnamon-sugar swirl in the center, finished with melted butter and coarse Turbinado sugar for a satisfyingly crunchy exterior.
Why make this Pumpkin Churro Bundt Cake
This cake is a great choice when you want something seasonal, simple, and showy. It comes together with straightforward ingredients and delivers comforting fall flavors with a delightful texture contrast between tender cake and crunchy sugar coating.
- Bundt shape: The ring pan creates an elegant presentation without extra effort.
- Beginner-friendly: The method is forgiving — mix, layer the swirl, and bake.
- Pumpkin + churro: Spices and cinnamon-sugar bring churro-like flavor to classic pumpkin cake.
Grocery checklist
Below are key ingredients you may need to pick up. Refer to the recipe card for exact quantities.
Light brown sugar: Adds moisture and caramel notes. Pack it into the measuring cup for accuracy.
Eggs: Use room-temperature eggs for a smoother, more even batter.
Pure pumpkin puree (not pie filling): Use unsweetened pumpkin puree, canned or homemade.
All-purpose flour: Sift if you prefer a lighter texture and measure properly.
Baking powder: Make sure it’s fresh so the cake rises well.
Spices (cinnamon, ginger, nutmeg, cardamom): These create the churro and pumpkin profile—adjust to taste.
Turbinado sugar: A coarse sugar like Turbinado gives the cake its signature crunchy coating.
Baking tips
A few practical tips to help the cake turn out perfectly:
- Grease the bundt pan thoroughly with a high-quality baking spray or butter to ensure easy release.
- Cream the sugars and eggs until light and fluffy for a tender crumb. Add dry ingredients on low speed to avoid overmixing.
- Layer the batter with the cinnamon-sugar mixture and gently swirl with a skewer for a marbled effect.
- Test for doneness with a toothpick; a few moist crumbs are fine. Adjust baking time as ovens vary.
- Cool the cake in the pan for about 20 minutes before inverting. Brush with melted butter while slightly warm and press Turbinado sugar onto the surface.
- Measure ingredients accurately and use room-temperature pumpkin and eggs for a smooth batter.
- Do not use pumpkin pie filling — it contains added sugar and spices that alter texture and flavor.
Tools used
- Bundt pan (recommended 12-cup for this recipe)
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk and pastry brush
- Toothpick to test doneness
- Cooling rack
FAQ
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is plain cooked and mashed pumpkin. Pumpkin pie filling already includes sugar and spices. Use plain puree for this cake.
How do I prevent the cake from sticking?
Grease the pan well and let the cake cool in the pan for about 20 minutes before inverting. Proper greasing and cooling reduce sticking.
What pan size should I use?
A 12-cup bundt pan is recommended to achieve the right shape and bake time.
Storing and freezing
Wrap the cake tightly in plastic wrap or place it in an airtight container. At room temperature it will stay fresh for a day or two; refrigerate to keep it longer.
Freezing
To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil or place in an airtight container. Label with the date; the cake can be frozen for up to three months. Thaw in the refrigerator or at room temperature before serving.
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Recipe
Pumpkin Churro Bundt Cake
Molly Murphy
Pin Recipe
Ingredients
Cinnamon Swirl:
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
Pumpkin Cake:
- Pam’s Baking Spray for greasing the pan
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar packed
- 5 large eggs room temperature
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups pumpkin puree not pumpkin pie filling
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cardamom
- 3 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
Sugar Coating:
- Turbinado sugar or sugar in the raw
- 2 tablespoons melted butter
Instructions
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Preheat oven to 325°F. Grease a 12-cup bundt pan with baking spray and set aside.
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In a small bowl, combine ½ cup packed light brown sugar and 1 tablespoon ground cinnamon for the cinnamon swirl; set aside.
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In a medium bowl, whisk together flour, baking powder, cardamom, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt; set aside.
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In a stand mixer fitted with the paddle attachment, cream granulated sugar, brown sugar, and eggs on medium speed until light and fluffy, about 4 minutes.
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Add vegetable oil and vanilla and beat until combined, about 30 seconds. Add pumpkin puree and mix until incorporated, about 30 seconds.
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With the mixer on low, gradually add the dry ingredients to the wet mixture until just combined.
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Pour half the batter into the prepared pan, sprinkle the cinnamon-sugar evenly over it, then pour the remaining batter on top.
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Bake 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Ovens vary; adjust time as needed.
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Cool in the pan for 20 minutes. While slightly warm, brush with melted butter and press Turbinado sugar onto the top and sides.
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Allow to cool to room temperature before serving.