Pumpkin doughnut bundt cake from 100 Morning Treats (page 109) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Shewi128 on November 19, 2024

    I made this, and it delivered on its promise to be a pumpkin donut in a bundt cake. It was a little more dry than I would've liked but still was good. I also halved the sugar topping like the other users, and it worked out perfectly. It wasn't amazing, but I'd make it again.

  • Astrid5555 on November 17, 2024

    The spice mix in combination with the pumpkin made this bundt cake the perfect treat for a cold fall afternoon. Based on anya_sf‘s note I halved the sugar coating and still ahd plenty.

  • anya_sf on October 09, 2023

    I made 1/2 recipe in a 6 cup bundt. Baking time was 47 min. There was a lot of extra cinnamon-sugar coating, but it's helpful to have extra when using your hands to get it to stick. The cake was tasty, if not super pumpkiny. Texture was more moist than a typical cake doughnut, but less moist and slightly more crumbly than a typical bundt cake. While sweet, it certainly wasn't sweeter than your average cake doughnut and we enjoyed it.

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