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Let’s Celebrate- It’s National Bundt Cake Day !!!


I will use any excuse to eat cake, so when I found out it was National Bundt Cake Day I decided a celebration was in order!  Who doesn’t love a delicious moist cake in the shape of a circle?

My love of bundt cake came at an early age when my grandmother would make vanilla bundt cakes with a confectioners’ sugar glaze on top for everyone’s birthday.  My cake was always adorned with pirouetting ballerinas and hot pink candles, which I’m pretty sure are still somewhere in her kitchen!  Really, what more could a girl ask for on her birthday?  Any time I bake a bundt cake, I am always reminiscent of my childhood and especially my grandmother and how sweet her kitchen would always smell.

Since it’s fall, I found it fitting to make a Pumpkin Bundt Cake and as long as it won’t clash with the flavors, I try and substitute apple sauce for vegetable oil in all baking recipes.  I found that by doing so the cake is not only healthier, but also makes it moister.  Although I find bundt cakes to be wildly under-appreciated, I hope this tasty recipe will change the minds of most of you non-believers.

Pumpkin Bundt Cake


  • 2 1/2 cups organic raw sugar
  • 1 cup organic unsweetened apple sauce
  • 4 organic brown eggs, lightly beaten
  • 16 ounces canned unsweetened pumpkin
  • 3 1/2 cups presifted organic flour
  • 2 teaspoons sea salt
  • 2 teaspoons organic baking soda
  • 1 teaspoon organic baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2/3 cup water
  • 1/2 bag chocolate chips (a very delicious optional add-in)


Preheat oven to 350 degrees. Butter and flour a bundt cake pan. Stir together sugar, apple sauce, eggs, and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Stir in chocolate chips. Bake for 45 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pan and cool.

I prefer to enjoy this cake with a nice glass of milk or perhaps even some hot chocolate.  Whatever your preference, I hope this recipe finds a new spot into your cooking repertoire.  And don’t worry, this recipe is just as good on a non-National Bundt Cake Day.  Enjoy!

Source: adapted from Food Network

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