This Sourdough Pumpkin Bundt Cake is moist and warmly spiced, with plenty of chocolate chips and a sweet pumpkin spice glaze. The unfed sourdough discard goes straight into the quick cake batter with no extra sourdough steps needed, making this an easy Fall cake that's pretty enough for your holiday table!
Jump to:
- Quick Recipe Summary ✨
- Why this recipe works
- Recipe Ingredients
- How to make Sourdough Pumpkin Bundt Cake
- Storage instructions
- Sourdough Pumpkin Cake pan sizes
- How to release a Bundt cake from the pan
- Troubleshooting tips
- Questions asked and answered
- More recipes featuring sourdough discard to try
- Good news for sourdough bakers!
- Recipe
- Comments
Quick Recipe Summary ✨
Sourdough Pumpkin Bundt Cake: A moist, warmly spiced pumpkin cake made with sourdough discard, chocolate chips, and a sweet pumpkin spice glaze.
Easy discard cake: Uses ¾ cup of unfed sourdough discard that goes straight into the quick cake batter - no feeding or extra sourdough steps needed. Bake it as a small Bundt cake with a mini loaf on the side, or choose one of the alternate pan sizes below.
Active Time: 20 minutes • Bake Time: 40 to 50 minutes • Cooling Time: 1 hour • Total Time: 2 hours 10 minutes
Difficulty Level: ⭐⭐ Easy. A simple quick-bread-style batter, with a few Bundt pan tips for a clean release.
Yield: 16 pieces (1 small Bundt cake + 1 mini loaf) • Freezer-friendly: Yes • Make-ahead: The cake can be baked ahead and stored at room temperature for up to 2 days.
👉 Follow the detailed instructions and Bundt pan tips below for a moist Sourdough Pumpkin Bundt Cake that releases cleanly and is ready for its pumpkin spice glaze.
SUMMARIZE & SAVE THIS CONTENT ON
Why this recipe works
- Moist, tender crumb: Pumpkin and oil keep the cake soft, even when made ahead
- Rich pumpkin spice flavor: Brown sugar complements the pumpkin and warm spices
- Easy sourdough discard use: Baking soda and baking powder provide the lift, so the discard doesn't need to be active
- Pretty Bundt presentation: The small Bundt pan gives the cake a festive look, with a bonus mini loaf from the extra batter
Every Thanksgiving for the last, oh, 40 years or so, my Father-in-law insists that I bring my Chocolate Chip Pumpkin Bread (he says it's my "ticket to enter"…he's such a kidder...I think). And pumpkin scones usually make an appearance for breakfast, of course.
Longtime readers know my search for uses for my weekly sourdough starter discard has bordered on obsessive. I've used it in everything from bagels and dinner rolls to Sourdough Gingerbread and Sourdough Spice Cake, so Sourdough Pumpkin Bundt Cake was a natural addition to my discard-baking adventures.
Turning my usual pumpkin bread into a Bundt cake gives it a little more holiday flair, especially once that pumpkin spice glaze starts dripping down all those pretty grooves. Chocolate chips keep my Father-in-law happy, while the sourdough discard keeps me happy because there's one less jar of it staring accusingly from the refrigerator.
Will my Father-in-law let me in the door if I show up with this pumpkin cake in hand? Time will tell, but my gut feeling is I'm set for the next 40 years!
⭐⭐⭐⭐⭐
Delicious and moist recipe. I like walnuts, so I added a ½ cup of walnuts as well. Thank you for sharing!
- SJ
Recipe Ingredients
You'll need the following ingredients to make this sourdough pumpkin bundt cake recipe:
Adding a glaze to the bundt cake just makes it look prettier. Here's what you need:
Ingredient Notes
Pumpkin purée: Pure pumpkin purée is not the same as pumpkin pie filling - the latter has sugar and spices that you can't control. Trust me, make sure you get the canned pumpkin purée (one 15-ounce can is sufficient).
Chocolate chips: Adding the chocolate chips takes a good pumpkin bread recipe and makes it great. You can substitute chopped nuts or dried fruit for the chocolate chips, if desired (but my Father-in-Law wouldn't approve).
Pumpkin spice blend: A traditional pumpkin spice blend of cinnamon, cloves, nutmeg, and allspice gives pumpkin cake its distinctive warm flavor without overwhelming the sweetness from the sugar and chocolate. The actual composition of a pumpkin spice mix can vary between bakers.
For this recipe, my mix of choice contains cinnamon, cloves, nutmeg, and cardamom (which adds an earthy, lemony zing). Feel free to substitute ginger or allspice for the cloves, nutmeg, and/or cardamom as you prefer. Or, just use two teaspoons of your favorite pumpkin pie spice instead. Your call.
Sourdough starter discard: This cake uses ¾ cup (170 grams) of unfed sourdough discard. There's no need to feed it first because baking soda and baking powder provide the lift. The pumpkin, chocolate, and warm spices largely cover its subtle tang, making this an especially tasty way to use up discard.
See the recipe card for a full list of ingredients and measurements.
How to make Sourdough Pumpkin Bundt Cake
Since this Sourdough Pumpkin Bundt Cake is made like a quick bread, simply mix the wet and dry ingredients separately, stir them together, and it's ready to bake. The sourdough discard goes straight into the batter without feeding or any extra sourdough steps. Easy peasy.
Step 1: Prepare the batter
Whisk together the flour, salt, baking soda, baking powder, and the pumpkin spice mix of cinnamon, nutmeg, cloves, and cardamom (photo 1).
Whisk together the pumpkin, starter discard, eggs, sugar, brown sugar, oil, and vanilla extract (photo 2).
Add in the flour mixture and stir until just combined.
Don't overmix - a few small streaks of flour are fine at this point.
Fold in the chocolate chips (photo 3).
Step 2: Bake the cakes
Spray a small 6-cup bundt pan with baking spray, making sure to get inside the decorative grooves. To be safe from overfilling the bundt pan, spray a mini loaf pan with baking spray as well. You can also alter the shape of your pumpkin cake using the suggestions below.
Transfer the batter to the bundt pan, filling no more than ⅔ full. Use the remainder to make a small loaf in the mini loaf pan. Place the pans on a half sheet baking pan to ease the transfer to the oven.
Bake the cakes at 350˚F for 40 to 50 minutes for the bundt pan and the small loaf for 20 to 25 minutes until a cake tester inserted in the center comes out clean (photo 4).
Remove the cakes from the oven and cool them in the pans on a rack for 15 minutes before turning them out of the pan back onto the rack. Allow the cake to finish cooling completely.
Step 3: Glaze the cakes
Sifting the powdered sugar before making the glaze helps to keep it smooth. I know I don't like to waste time chasing powdered sugar lumps, do you? My sifter allows me to sift directly into an attached bowl.
Add the cinnamon, nutmeg, and cloves and whisk until combined. Add 1 tablespoon of milk, stir to combine. Adjust the consistency by adding 1 teaspoon of milk or more sifted powdered sugar as needed (photo 5).
Drizzle the glaze onto the cakes (photo 6).
Allow the glaze to set before serving.
Storage instructions
This Sourdough Pumpkin Bundt Cake will keep on the counter at room temperature in an airtight container for up to 2 days and about 5 days when refrigerated.
For longer storage, freeze the cake wrapped with plastic wrap and sealed in an airtight bag. Thaw overnight in the refrigerator before bringing it to room temperature to serve.
Sourdough Pumpkin Cake pan sizes
This Sourdough Pumpkin Cake is a half batch of my Chocolate Chip Pumpkin Bread, so the same batter can be baked in several different pan sizes. This recipe makes slightly more batter than a 6-cup Bundt pan can hold, so fill the pan no more than ⅔ full and use the extra batter for a mini loaf.
You can also bake the batter as Sourdough Pumpkin Bread using a standard loaf pan, or make mini loaves in mini loaf pans.
Want a full-size Bundt cake? Double the recipe and bake it in a 10- to 12-cup Bundt pan.
| Recipe Amount | Pan Size | Yield | Bake Time |
| Full recipe | 6-cup Bundt + mini loaf pan | 1 small Bundt + 1 mini loaf | 40 to 50 min (Bundt); 20 to 25 min (mini) |
| Full recipe | Standard loaf pan | 1 large loaf | 60 to 65 min |
| Full recipe | Mini loaf pans | 4 mini loaves | 20 to 25 min |
| Double recipe | 10- to 12-cup Bundt pan | 1 large Bundt cake | 60 to 70 min |
| Double recipe | Standard loaf pans | 2 large loaves | 60 to 70 min |
How to release a Bundt cake from the pan
There are several details you need to pay attention to in order to get that Bundt cake out of its pan perfectly:
- Grease the pan really well: Like, in every nook and cranny (in the grooves, the center pole, and the outer walls). I use a baking spray that contains flour, and I'm able to really coat the inside of the pan everywhere. This is especially important if you have a Bundt pan with an intricate design.
- Let the cake cool for 15 minutes: After the cake comes out of the oven, you must wait at least 15 minutes before turning it out of the pan. Warm cake is quite tender and firms up as it cools. Flip it over too soon, and the cake will just tear.
- Flip the pan quickly and with support: Place a cooling rack over the top of the Bundt pan and flip them together quickly. Don't just try and gently turn over the pan without any support.
Troubleshooting tips
Here are some issues you might encounter when making this Sourdough Pumpkin Bundt Cake:
- Cake overflowed: Don't fill the Bundt pan more than ⅔ full. Bake any extra batter in a mini loaf pan.
- Cake is dense or gummy: Mix just until the flour disappears, and bake until a tester inserted in the center comes out clean.
- Glaze is too thin or thick: Add sifted powdered sugar to thicken it or milk, 1 teaspoon at a time, to thin it.
- Glaze melted into the cake: Let the cake cool completely before drizzling on the glaze.
Questions asked and answered
Here are some questions you might have...
You can substitute ½ cup (57 grams) chopped walnuts and/or ½ cup (85 grams) raisins (or other dried fruit) instead of the chocolate chips (but really, why?).
No. The sourdough discard doesn't need to be active or bubbly because baking soda and baking powder provide the lift. You can use unfed discard straight from the refrigerator.
Yes. Active 100% hydration starter can be used in place of the discard in the same amount. Since the cake gets its rise from baking soda and baking powder, there's no need to change the method.
Yes. Freeze the leftover pumpkin purée in an airtight container until you're ready to make another pumpkin cake or use it in another pumpkin recipe.
Didn't find the answer you're looking for?
Ask AI to answer for this specific recipe:
Disclaimer: I am not responsible for the quality of AI information
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More recipes featuring sourdough discard to try
Good news for sourdough bakers!
Discover a new method to feed your starter with less flour, making your baking both sustainable and scrumptious.
Plus, get my bonus recipe for naturally-leavened sourdough bread using unfed starter for fresh bread any time.
Recipe
Sourdough Pumpkin Bundt Cake
Ingredients
For the pumpkin Bundt cake
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg, see Recipe Notes
- ½ teaspoon ground cloves, see Recipe Notes
- ¼ teaspoon ground cardamom, see Recipe Notes
- ½ 15-ounce can pumpkin purée, NOT pumpkin pie filling
- ¾ cup sourdough starter discard, unfed
- 2 large eggs
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- ⅓ cup canola oil
- 1 teaspoon pure vanilla extract
- 6 ounces chocolate chips, (1 cup)
For the pumpkin spice glaze
- ¾ cup powdered sugar, sifted
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 to 2 tablespoons milk, to achieve desired consistency (adjust as necessary)
Instructions
- Preheat the oven to 350 °F. Spray a small 6-cup Bundt pan with baking spray, making sure to get inside the decorative grooves. To be safe from overfilling the Bundt pan, spray a mini loaf pan with baking spray as well.
- In a small bowl, whisk together the 2 cups all-purpose flour, ¾ teaspoon kosher salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ¼ teaspoon ground cardamom.
- In a medium bowl, whisk together the ½ 15-ounce can pumpkin purée, ¾ cup sourdough starter discard 2 large eggs, ½ cup granulated sugar, ½ cup dark brown sugar, ⅓ cup canola oil, and 1 teaspoon pure vanilla extract. Add in the flour mixture and stir until just combined. Don't overmix - a few small streaks of flour are fine at this point.Fold in 6 ounces chocolate chips.
- Transfer the batter to the prepared pan, no more than ⅔ full. Use the remainder to make a small loaf in a mini loaf pan. Place the pans on a half sheet baking pan to ease the transfer to the oven.
- Bake the cakes for 40 to 50 minutes (the small loaf will take 20 to 25 minutes), until a cake tester inserted in the center comes out clean.
- Remove the cakes from the oven and cool them in the pan on a rack for 15 minutes before turning them out of the pan back onto the rack. Allow the cakes to finish cooling completely.
- For the glaze: Sift ¾ cup powdered sugar into a small bowl (this helps prevent lumps in the finished glaze). Add the ½ teaspoon ground cinnamon, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground nutmeg and whisk until combined. Add 1 to 2 tablespoons milk (starting with the lesser amount), and stir to combine. Adjust the consistency by adding 1 teaspoon of milk or more sifted powdered sugar as needed.
- Drizzle the glaze onto the cakes. Allow the glaze to set before serving.
- Storage instructions: This Sourdough Pumpkin Bundt Cake will keep on the counter at room temperature in an airtight container for up to 2 days and about 5 days when refrigerated.For longer storage, freeze the cake wrapped with plastic wrap and sealed in an airtight bag. Thaw overnight in the refrigerator before bringing it to room temperature to serve.
Christie says
Absolutely delicious! I used a larger bunt pan and all the batter went into the pan perfectly. I will defiantly make this cake again!
Tammy Spencer says
Hi Christie, I’m so glad you liked it! Thanks for sharing, and happy baking 🙂
SJ says
Delicious and moist recipe. i like walnuts so i added a 1/2 cup of walnuts as well. Thank you for sharing!
Tammy Spencer says
I'm so glad you liked the recipe and adapted it to your tastes! 😉