Pumpkin Pecan Yogurt Bundt Cakes

Pumpkin Pecan Yogurt Bundt Cakes

Light, fluffy pumpkin pecan bundt cakes are a delicious and moist treat you’ll love long after fall is over!

 pumpkin pecan yogurt bundt cakes


I am so happy every year as the calendar inches closer and closer to fall.

Crispness in the air, leaves starting to cling to the ground – I love everything about the fall – especially all of the pumpkin.

I am a pumpkin fanatic. Give me pumpkin bread, pumpkin cake, pumpkin pasta (seriously, so good), pumpkin lattes – GIVE ME ALL THE PUMPKIN!




And of course, fall is the best time to bake as well. It’s not so stiflingly hot, and delicious warm baked goods just taste better in the crisp fall air.


yogurt muffins with pumpkin pecan


These pumpkin pecan yogurt bundt cakes are a perfect fall indulgence – moist and delicious, full of flavor, and a light fluffy crumb.

When I made them recently, I looked down at the platter as I was cleaning up, only to see my kids had devoured an entire pan of them!These are so delicious, they are always a huge hit at our house. For the best flavor, I try to find a rich vanilla or pecan flavored yogurt to add in – it just elevates this bread so much!

Tips to Perfect Mini Bundt Cakes


Mini bundt cakes can be a MAJOR pain in the butt for me (I realize this makes me sound incredibly inept, especially as someone with a food blog), but I am absolutely terrible at getting them to release.

I have found a couple tricks along the way if you’re making these, and included some of my favorite products to help you get the perfect cake!

-Use a flour coated baking spray. I realize if you can’t do gluten, this isn’t a helpful tip for you, and I sincerely apologize – but the only baking spray that works for me, 100% of the time, is the Wilton easy release spray. I swear – that stuff is magic. I have an old nordic wear bundt pan that was my grandma’s that I absolutely love – but can never get to release right – and that spray is the ONLY thing that helps me!

-Let the cakes cool before removing from the pan. This will also help the release! This isn’t a cookie you want to take right off a baking sheet – for some reason, when i let bundts cool a bit, they release much better.



Love this lighter twist on a fall classic - pumpkin pecan yogurt bundt cakes!

Pumpkin Pecan Yogurt Bundt Cakes Recipe

Pumpkin Pecan Yogurt Bundt Cakes
Prep time
Cook time
Total time
Light, fluffy pumpkin pecan bundt cakes are a delicious and moist treat you'll love long after fall is over!
Recipe type: Breakfast
Cuisine: american
Serves: 6
  • ½ cup milk
  • 2 eggs
  • 1 tbsp vanilla
  • 2 cups canned pumpkin
  • 6 oz vanilla or pecan yogurt
  • 1½ cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1½ tsp sea salt
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix wet ingredients well with sugar.
  3. Slowly add in flour and dry ingredients.
  4. Add to well greased bundt pans.
  5. Bake for 35-40 minutes, until lightly golden brown on the edges.
  6. Remove and top with candied pecans or powdered sugar.
  7. Serve immediately.


Pumpkin Pecan Yogurt Muffins

3 thoughts on “Pumpkin Pecan Yogurt Bundt Cakes”

  1. It looks really delicious and healthy at the same time because of the ingredients in it. I love to make cakes especially when the kids ask for it. I would want to pamper them all the time with my baking recipes and I hope I can be able to make this one for them also. Thanks for the recipe.

  2. Hi , just wanted to know if Pumpkin bread can be made in a regular loaf pan. I don’t want to purchase individual bundt pans just to try this recipe. Thanks

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