Easy Zucchini and Pumpkin Bundt Cake

Living the Gourmet

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.

Easy Zucchini and Pumpkin BundtPhoto byLiving the Gourmet


For the Cake:

  • 1 yellow cake mix
  • 2 small - medium size zucchini - peeled and grated
  • 3 eggs
  • 1/2 cup organic pumpkin puree
  • 2 tsp. vanilla
  • 1/2 cup raisins - chopped
  • 1/4 cup canola oil
  • 1 tbs. molasses
  • 2 tbs. brandy
  • 1/4 cup milk
  • 1 bundt cake pan - prepared with butter and a dusting of flour

For the Crumb Topping:

  • 1/2 cup of AP flour
  • 1/2 cup of sugar
  • 4 tbs. of softened unsalted butter


For the Crumb Topping:

  1. Place the flour in a medium sized bowl; add the softened (not melted) and the sugar and work with your hands until small crumbs are formed, not longer than that.

For the Cake:

  1. Grate the zucchini in a large bowl.
  2. Add the pumpkin puree, eggs, vanilla, raisins, canola oil, brandy, molasses and milk and stir until everything is incorporated.
  3. Add the box mix and stir until well incorporated.
  4. Preheat Oven 350 degrees F.
  5. Prepare the bundt pan; rubbing it down with butter and a dusting of flour.
  6. Add the cake batter.
  7. Top with the crumb mixture.
  8. Bake for 35 - 40 minutes or until the toothpick test comes out clean.
  9. Let cool a bit then gently loosen from the sides and turn out of the pan.

**If you enjoyed today's recipe, visit Living the Gourmet for more seasonal treats your family will love!

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