clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Moist Sourdough Bundt Cake Recipe

Sourdough Pumpkin Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This scrumptious sourdough cake makes the perfect centerpiece for your dinner table. You can serve this for dessert, or as a treat for your guests, depending on the occasion, and they won’t be disappointed!

  • Total Time: 2 hrs 15 mins
  • Yield: 16 slices 1x



For the cake

  • 2 cups all-purpose flour
  • 3/4 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Pumpkin Spice mix

  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/2 15 oz can of pumpkin puree (not pumpkin pie filling)
  • 3/4 cup of sourdough starter discard
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 6 oz chocolate chips

For the glaze

  • 3/4 cup powdered sugar, sifted
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1 to 2 tablespoons of milk to achieve a good consistency for the glaze


  • 6-cup bundt pan – if you don’t have one of these, then you can use a round cake pan, muffin pan, or pie pan.
  • Mini loaf pan, set of 4 – or a sheet pan.
  • Baking spray – you can use butter or olive oil if you don’t have any.
  • Half-sheet baking pan – or aluminum foil
  • Sifter – or a wire whisk.


  1. Preheat the oven to 350 degrees Fahrenheit. Spray a small 6-cup bundt pan with baking spray, or coat with butter.
  2. In a small bowl, combine flour, salt, baking soda, baking powder, and your pumpkin spice mix.
  3. In a medium bowl, combine pumpkin, sourdough discard, eggs, sugar, brown sugar, oil, and vanilla extract. Add in the pumpkin spice mix, then fold in the chocolate chips.
  4. Transfer the batter to the prepared bundt pan, taking care to not overfill it. Any excess can be placed in a mini loaf pan. Place the pans on a half-sheet baking pan so that you can easily transport them to the oven. Bake the cake for 40-50 minutes. The smaller cake will take 20-25 minutes to bake.
  5. Remove the cakes from the oven, and let them cool in the pan for 15 minutes. Then transfer to a cooling rack.
  6. Sift the powdered sugar into a small bowl. Add the cinnamon, nutmeg, and cloves, then whisk until well combined. Add 1 tablespoon of milk, stirring to combine. You can adjust the consistency to your liking, by adding 1 teaspoon of milk or adding more powdered sugar as and when needed.
  7. Drizzle the wonderful glaze over the bundt cakes, then serve and enjoy!
  • Author: Natasha Krajnc
  • Prep Time: 1 hr
  • Cook Time: 15 mins
  • Category: dessert
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 259kcal
  • Fat: 10g
  • Saturated Fat: 3g
  • Carbohydrates: 40g
  • Protein: 3g