This seasonal dessert is an indulgent combination of zucchini and pumpkin, in the rich lusciousness of a yellow cake bundt, finished off with a decadent crumb topping.
What sets this bundt cake apart is the combination of these two vegetables that contribute to its incredibly moist and tender texture, making it a standout seasonal treat. Paired with a simple coffee or a dollop of homemade ice cream, this cake is an irresistible delight for any occasion. Best of all, bringing this cake together is a breeze, requiring only simple prep methods and the simplest of ingredients.
Below we’ll be providing you with an ingredient checklist to ensure you have everything you will need. We will also be providing you with some variations to get your creative juices flowing. Now, without further delay, let’s get to it.
Ingredient Checklist – Everything You’ll Need
For the Batter:
- Yellow Cake Mix (15.25 oz)
- Note: While I recommend yellow cake mix, feel free to use your cake mix of choice.
- Substitution: If desired, this recipe can of course be homemade. Follow any of the base bundt cake recipes I have here on Living the Gourmet, and then follow this recipe for the rest of the cake.
- Zucchini (2 small to medium size) - peeled and grated
- Tip: Use a box grater to shred the zucchini finely.
- Note: Removing excess moisture from the grated zucchini can prevent a soggy cake.
- Eggs (3)
- Tip: I recommend room temperature eggs for even mixing and a better rise.
- Organic Pumpkin Puree (1/2 cup)
- Note: Yes, I’m suggesting you use puree instead of pumpkin pie mix, as we don’t want the additional seasoning. We’re doing the seasoning ourselves for this recipe.
- Substitution: If you use pumpkin pie filling, I do recommend accounting for the level of seasoning, and adjust the recipe accordingly..
- Vanilla (2 tsp)
- Tip: Opt for pure vanilla extract for better flavor.
- Substitution: Vanilla beans, paste, and pods can all be used if preferred.
- Raisins (1/2 cup - chopped)
- Note: I suggest chopping the raisins to ensure even dispersal throughout the cake.
- Tip: Soaking raisins in warm water before chopping can make them easier to cut. Soaking them in rum or another liqueur can also add flavor.
- Canola Oil (1/4 cup)
- Substitution: Any flavor neutral cooking oil can be used as a stand in.
- Molasses (1 tbs)
- Note: Provides a rich, slightly smoky sweetness to the cake.
- Brandy (2 tbs)
- Tip: For depth of flavor, I find brandy works well here.
- Substitution: Feel free to experiment here, as this is purely a matter of preference.
- Milk (1/4 cup)
- Substitution: Non-dairy alternatives like almond milk or oat milk can be used, but I would strongly suggest extra creamy versions, such as extra creamy almond milk, or dense oat milk.
For the Crumb Topping:
- All-Purpose Flour (1/2 cup)
- Note: Accurate measuring is key for the crumb topping's texture.
- Sugar (1/2 cup)
- Tip: For a more delicate crumb, use superfine sugar.
- Unsalted Butter (4 tbs - softened)
- Tip: Use softened, though ‘not melted,’ butter for better crumb texture.
Kitchen Gadgets – Prepping to Bake
Nothing too fancy here. Only basic kitchen gadgets are needed.
- Mixing Bowls: At risk of stating the obvious, you will need a large bowl to mix the batter, and medium-sized bowls for preparing the crumb topping.
- Grater: Use a box grater or a food processor with a grating attachment to grate the zucchini.
- Bundt Pan: The cake is baked in a bundt pan, which should be greased and lightly floured before pouring in the batter.
- Oven: An oven preheated to 350 degrees Fahrenheit is necessary to bake the cake for 35-40 minutes.
- Electric Mixer: I do recommend using a stand mixer or electric mixer for prepping the batter.
- Measuring Cups and Spoons: Nothing fancy here. Precise measurements are a must for baking, and that means having an assortment of measuring cups and spoons.
- Baking Paper and Butter for Greasing: Line the bundt pan with parchment paper, and use butter or a non-stick spray to grease it lightly before adding the batter.
- Spatula or Mixing Spoon: To combine the ingredients and pour the batter into the prepared pan.
Again, this recipe doesn't require particularly specialized equipment, making this a great recipe for beginners.
Delicious Variations – Getting Creative
- Nuts and Spices Variation:
- Add Nuts: Mix in chopped walnuts, pecans, or almonds to add a delightful crunch to the cake.
- Spice It Up: Incorporate a blend of autumnal spices like nutmeg, ginger, or allspice for a more pronounced seasonal flavor.
- Candied: Candied nuts would be a delicious addition to this cake, whether baked into the batter, or used as a topping.
- Glaze or Frosting Options:
- Cream Cheese Frosting: Drizzle the cake with a cream cheese frosting if you want a richer topping.
- Cinnamon Glaze: A simple glaze made with powdered sugar, milk, and a dash of cinnamon would also be delicious.
- Fruit and Vegetable Additions:
- Mixed Fruit: Alongside zucchini, consider adding in baked apples or citrons.
- Carrot Inclusion: Blend zucchini and carrots for carrot-cake twist.
- Dietary Modifications:
- Vegan Option: Replace eggs with flax eggs or applesauce, and use a vegan cake mix to create a plant-based version.
- Gluten-Free Adaptation: Swap the yellow cake mix for a gluten-free version and ensure other ingredients are gluten-free as well.
- Even More Mix-ins:
- Chocolate Chips: Chocolate chips are always an option, and easy way to add in additional flavors and decadence.
- White Chocolate: Similarly, and this goes great if you’re adding in carrot, is white chocolate. Simply sprinkle a few handfuls into the batter.
- Dried Fruit: Besides raisins, experiment with other dried fruits like cranberries or apricots for a varied taste.
And that’s our Zucchini and Pumpkin Bundt. If you enjoyed today’s post, be sure to like, share, and subscribe, it helps us more than you can know.
As always, if you have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.